Vegan Thai Coconut Soup
If you’re ready to feel like a world traveler without leaving your kitchen, this Vegan Thai Coconut Soup is your ticket. It’s rich, creamy, and a little bit spicy—just like the vacation you deserve. Packed with flavors that’ll make your taste buds do a happy dance, this soup has a perfect balance of tangy, savory, and sweet. Plus, it’s vegan, so you can savor every spoonful guilt-free. Whether you’re lounging or pretending to be in Thailand, this is the soup that’ll transport you straight to paradise. Let’s make your soup dreams come true!

Vegan Thai Coconut Soup
Ingredients
- 1 can coconut milk 13.5 oz
- 4 cups vegetable broth
- 2 stalks lemongrass chopped
- 1- inch piece fresh ginger grated
- 1 red bell pepper sliced
- 1 medium onion chopped
- 1 cup mushrooms sliced
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 tbsp rice vinegar
- 1-2 tbsp red curry paste depending on spice preference
- 1 tbsp olive oil
- 1 tsp brown sugar
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and bell pepper, sauté for 5 minutes.
- Stir in red curry paste, ginger, and lemongrass. Cook for 2 minutes.
- Pour in coconut milk and vegetable broth, and bring to a simmer.
- Add mushrooms, soy sauce, and sugar. Stir well and simmer for 15 minutes.
- Add lime juice and rice vinegar, stir to combine.
- Serve hot and garnish with fresh cilantro.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 230
- Total Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 20%
- Vitamin C: 25%
- Iron: 10%
- Magnesium: 12%
- Calcium: 6%
💁♀️ Extra Flavor Tips
- Want it spicier? Add more curry paste or a fresh chili!
- A spoonful of peanut butter will give it a creamy, nutty kick.
- Top with toasted coconut flakes for an extra crunch.
- Serve with a side of jasmine rice for a more filling meal.
- Don’t skip the cilantro—it adds a fresh, vibrant touch.