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Thai Green Curry-Inspired Vegetable Soup

This Thai Green Curry-Inspired Vegetable Soup is a fragrant, creamy, and nourishing vegan meal loaded with fresh vegetables and bold Thai flavors. Made in one pot and ready in under 40 minutes, it's perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 medium-sized bowls
Course: Soup
Cuisine: Thai-Inspired
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tbsp coconut oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp green curry paste ensure it’s vegan
  • 1 can 13.5 oz coconut milk
  • 3 cups vegetable broth
  • 1 red bell pepper sliced
  • 1 zucchini sliced
  • 1 carrot thinly sliced
  • 1 cup green beans trimmed
  • 1 tbsp soy sauce or tamari
  • Juice of 1 lime
  • Salt to taste
  • Fresh Thai basil or cilantro for garnish
  • Lime wedges for serving
  • Optional: tofu cubes or chickpeas for added protein

Method
 

  1. Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until translucent.
  2. Add garlic and ginger, and cook for another 1 minute until fragrant.
  3. Stir in the green curry paste and cook for 1 minute to release its flavor.
  4. Pour in the coconut milk and vegetable broth. Stir to combine.
  5. Add bell pepper, zucchini, carrot, and green beans. Bring to a gentle boil.
  6. Reduce heat and simmer for 15–20 minutes, or until vegetables are tender.
  7. Stir in soy sauce and lime juice. Taste and adjust salt or curry paste as needed.
  8. Serve hot, garnished with Thai basil or cilantro and lime wedges. Add tofu or chickpeas if desired.

Notes

Adjust the level of spice by increasing or decreasing the curry paste.
Add rice noodles, jasmine rice, or tofu to make it more filling.
Store leftovers in an airtight container in the fridge for up to 3 days.
For extra brightness, add a splash of lime juice just before serving.