Two bowls of vegan Thai coconut curry soup with rice and a Buddha in the background

The only vegan Thai coconut curry soup recipe you’ll ever want to try!

I have to say, that just typing the words ‘vegan Thai coconut curry soup‘ really does make my mouth water.

This recipe always knocks our socks off – it really is so delicious and the flavours are out of this world.

All of a sudden I was transported to a beach side Thai restaurant on the sublime island of Koh Lanta…

Sliced fresh red peppers in a white bowl

But how can it be vegan as don’t all Thai dishes use fish sauce?

It’s a good point, a lot do but not this one, so it’s totally safe for vegans to eat.

We always recommend that if you are a vegan, or you’re cooking for a vegan, that you check the ingredients of any prepacked ingredient that you are using.

All brands vary and sometimes even the most trusted of brands change their ingredients.

So by checking each time, you can be certain that no unwanted ingredients are in your curry.

The soup that’s also a main meal

If you’ve ever been to Thailand, (and if you haven’t then you really should if you get the chance) then you’ll know that a lot of Thai curries are a soupy consistency.

This particular coconut curry is a soupy consistency, so it’s great eating as a soup.

But if you want to bulk it out and make it into a main vegetarian meal, then it’s easily done by adding some rice.

We tend to choose brown rice with our coconut curry as we like the crunch to it.

But you can choose whichever rice you think suitable.

Red pepper and peas gloating in bowls of tasty Thai red curry and a bowl of rice

How do I make a vegan Thai coconut curry soup from scratch

We’ve fine tuned our curry and given you step by step instructions below, so it’s very straightforward to follow.

If you are an international visitor to our blog that uses cups, then please just use the toggle button below the ingredient list and you’ll have instantly converted the amounts to the measures that you are used to.

Please enjoy your Thai curry and feel free to leave a comment and let us know how you enjoyed it!

Homemade bowls of Thai red curry and a bowl of brown rice

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5 from 2 votes

Vegan Thai Coconut Curry Soup Recipe

Transport yourself to Thailand with this amazingly authentic coconut curry soup. It's very easy to make and tastes so delicious.

Prep Time10

Cook Time40

Total Time50

Servings

Calories266

Course: Main course, Soup

Cuisine: Thai

Author: Mandy Applegate | Splash of Taste

Utensils

Large pan, wok or Dutch oven

Ingredients

1½ tbsp Coconut oil
5 Large carrots diced
1 Large sweet potato diced
1 Onion finely diced
1 Large red pepper fine strips
4 Cloves of Garlic minced
4¼ cups Vegetable stock
1⅔ cups Coconut milk
1 tbsp Sriracha sauce
5 tbsp Thai red curry paste
Salt and pepper to taste
8 oz Frozen peas

US Customary – Metric

Instructions

First, heat your coconut oil over medium heat in a large pan
1½ tbsp Coconut oil
Put in your carrot and sweet potato chunks and let them cook for approximately 8 – 10 minutes making sure you give them an occasional stir
5 Large carrots, 1 Large sweet potato
Next, it's time to put in your onion, red pepper, and mince in the garlic, cook this for 3 – 5 minutes
1 Onion, 1 Large red pepper, 4 Cloves of Garlic
Now, add in vegetable stock, coconut milk, sriracha sauce, Thai red curry paste, salt and pepper and give it a good stir and bring to the boil, reduce the heat to a low simmer for 15 minutes
4¼ cups Vegetable stock, 1⅔ cups Coconut milk, 1 tbsp Sriracha sauce, 5 tbsp Thai red curry paste, Salt and pepper
Now, its time to add the peas and cook for around 5 – 10 minutes
8 oz Frozen peas
Serve in bowls, with or without rice, and get ready to enjoy this wonderful soup

Nutrition

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.