This Thai Coconut Curry Soup is creamy, flavourful, and fragrant, with plenty of veggies and noodles to keep you satisfied. Best of all, it takes only 35 minutes from start to finish!
I adore Thai food, but shrimp paste is a key player in so many soups and curries, which means restaurants and takeout aren’t always an option. That’s why I started making Thai-inspired dishes at home, from this Thai coconut curry soup to Thai peanut noodles and vegan pad see ew .
This soup is loosely based on my Thai green curry , with creamy coconut milk and lots of divine Thai basil and ginger. The soup itself isn’t spicy, so feel free to add some Sriracha or do what I do and add lots of scotch bonnet pepper sauce . (Did I just invent a new Thai/Jamaican fusion dish?!)
Why You’ll Love This Thai Coconut Curry Soup
- Crisp cabbage and wilted spinach . Rather than simmering the vegetables in the broth, this Thai coconut curry soup pours the liquid over the veggies. This wilts the spinach, but it allows the cabbage to soften a bit while still retaining some crunch. I love the contrast!
- Lots of noodles . Isn’t soup always better with noodles?! Not all curry soups have noodles added to them, but I wanted this recipe to be a hearty, satisfying meal so in they went! I have no regrets and I don’t think you will either.
- Quick and easy . Don’t let the ingredient list fool you—most of what’s listed are pantry staples or optional additions and the process is easy. Plus, this soup is so full of flavourful ingredients, it doesn’t need to simmer for hours on the stovetop to develop depth.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sesame oil – I like to use toasted sesame oil, which is fragrant and nutty. Coconut oil can be used instead if you prefer.
- Ginger – Use freshly grated ginger, which has much more punch than dried ground ginger.
- Red curry paste – I use this vegan one .
- Red onion
- Garlic
- Sea salt and ground black pepper
- Coconut sugar – Or another sugar you have on hand. While white sugar will work, light brown sugar is probably closest to coconut sugar in terms of flavour.
- Liquid aminos – Or gluten-free tamari, coconut aminos , or lite soy sauce for saltiness and umami.
- Coconut milk – You can use full-fat coconut milk or lite, but full-fat will give you a much richer broth.
- Vegetable broth – I love using homemade vegetable broth .
- Lime
- Sambal oelek or Sriracha – These are optional, for a spicier Thai coconut curry soup.
- Thai basil – Thai basil has a stronger, almost anise-like flavour to it. If you can’t find it, regular basil will do the job, or substitute mint.
- Spinach – Chop this so it’s easy to eat in the soup.
- Purple cabbage
- Dry noodles – Vermicelli noodles, udon noodles, soba noodles or another variety you like or have on hand.
How to Make Thai Coconut Curry Soup
- Cook the aromatics . Warm the sesame oil in a pan, then cook the ginger and curry paste for about a minute. Add the onion and garlic and cook for about 5 minutes, until softened and translucent.
- Simmer . Season with salt and pepper and stir in the sugar and liquid aminos. Add the coconut milk and broth, bring to a boil, then simmer for 10 minutes, stirring occasionally.
- Finish . Squeeze lime into the broth. Divide cooked noodles into bowls, along with the veggies. Ladle the broth over the top, then garnish as desired.
Tips and Variations
- Have fun with the noodles . You could use vermicelli noodles but I had some yummy udon noodles on deck so I used those. This soup also works with soba noodles to keep it gluten-free, or even the rice noodles you use for Pad Thai . Don’t be afraid to switch things up!
- Make it green . I love the warm flavour of red curry in this Thai-inspired soup, but you could use green curry paste for a different spin on the recipe.
- Add protein . Cubes of silken firm tofu are an easy way to work some extra protein into your soup and you don’t even have to cook them first! Just cube and add them to the bowls before pouring in the broth. Edamame is another option.
- Try different vegetables . I used cabbage because, frankly, I had it on hand. Thinly sliced mushrooms, julienned carrots, and bok choy would also work well in this soup.
How to Store Leftovers
You can store the broth with the noodles and vegetables in the fridge, or store each component separately and pour the heated broth over the noodles and veggies. It’s up to you! Either way, the soup will last about 4 days in the refrigerator.
Can I Freeze This Recipe?
Yes! If you freeze this Thai coconut curry soup, I recommend freezing the liquid alone, without the noodles or vegetables. It will keep up to 3 months in an airtight container or freezer bag; let it thaw in the refrigerator before reheating.
More Satisfying Vegan Soup Recipes
- Cabbage Roll Soup
- Vegan Cheeseburger Soup
- Creamy Tomato Soup with Cheesy Croutons
- Roasted Cauliflower Soup
- Vegan Broccoli Cheddar Soup
Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste – I use this vegan one
- ½ red onion , ( 3.5g )
- 4 cloves garlic , minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons coconut sugar , or any sugar
- 1 tablespoon liquid aminos , or gluten free tamari/coconut aminos/lite soy sauce
- 1 (13.5 ounce) can coconut milk , full fat or lite, ( 383g )
- 3 cups vegetable broth
- 1 lime
- ½ tablespoon sambal oelek , or Sriracha for heat, optional
- handful Thai basil , finely chopped
- handful spinach , finely chopped
- handful purple cabbage , optional, for topping
- 8-12 ounces dry noodles , any noodles work – vermicelli noodles, udon noodles, soba noodles or other preferred kind
Instructions
- In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute. Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
- Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 10 minutes, stirring the soup. You can let it simmer even more if desired. Squeeze the lime over, stir, and then remove from heat.
- While the soup is simmering, prepare your noodles according to package directions.
Putting it all Together
- Add the noodles to the soup bowl. IF using noodles that may fall apart, you may prefer to prep the soup base separately, then add to noodles right before serving if storing for leftovers.
- Add in the purple cabbage and any other desired veggies including the spinach. Pour the soup over the noodles and veggies and let sit for about 3 minutes or until cool enough to eat. Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) or if using.
- Enjoy!
Notes
This Thai Coconut Curry Soup is creamy, flavourful, and fragrant, with plenty of veggies and noodles to keep you satisfied. Best of all, it takes only 35 minutes from start to finish!
I adore Thai food, but shrimp paste is a key player in so many soups and curries, which means restaurants and takeout aren’t always an option. That’s why I started making Thai-inspired dishes at home, from this Thai coconut curry soup to Thai peanut noodles and vegan pad see ew .
This soup is loosely based on my Thai green curry , with creamy coconut milk and lots of divine Thai basil and ginger. The soup itself isn’t spicy, so feel free to add some Sriracha or do what I do and add lots of scotch bonnet pepper sauce . (Did I just invent a new Thai/Jamaican fusion dish?!)
Why You’ll Love This Thai Coconut Curry Soup
- Crisp cabbage and wilted spinach . Rather than simmering the vegetables in the broth, this Thai coconut curry soup pours the liquid over the veggies. This wilts the spinach, but it allows the cabbage to soften a bit while still retaining some crunch. I love the contrast!
- Lots of noodles . Isn’t soup always better with noodles?! Not all curry soups have noodles added to them, but I wanted this recipe to be a hearty, satisfying meal so in they went! I have no regrets and I don’t think you will either.
- Quick and easy . Don’t let the ingredient list fool you—most of what’s listed are pantry staples or optional additions and the process is easy. Plus, this soup is so full of flavourful ingredients, it doesn’t need to simmer for hours on the stovetop to develop depth.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sesame oil – I like to use toasted sesame oil, which is fragrant and nutty. Coconut oil can be used instead if you prefer.
- Ginger – Use freshly grated ginger, which has much more punch than dried ground ginger.
- Red curry paste – I use this vegan one .
- Red onion
- Garlic
- Sea salt and ground black pepper
- Coconut sugar – Or another sugar you have on hand. While white sugar will work, light brown sugar is probably closest to coconut sugar in terms of flavour.
- Liquid aminos – Or gluten-free tamari, coconut aminos , or lite soy sauce for saltiness and umami.
- Coconut milk – You can use full-fat coconut milk or lite, but full-fat will give you a much richer broth.
- Vegetable broth – I love using homemade vegetable broth .
- Lime
- Sambal oelek or Sriracha – These are optional, for a spicier Thai coconut curry soup.
- Thai basil – Thai basil has a stronger, almost anise-like flavour to it. If you can’t find it, regular basil will do the job, or substitute mint.
- Spinach – Chop this so it’s easy to eat in the soup.
- Purple cabbage
- Dry noodles – Vermicelli noodles, udon noodles, soba noodles or another variety you like or have on hand.
How to Make Thai Coconut Curry Soup
- Cook the aromatics . Warm the sesame oil in a pan, then cook the ginger and curry paste for about a minute. Add the onion and garlic and cook for about 5 minutes, until softened and translucent.
- Simmer . Season with salt and pepper and stir in the sugar and liquid aminos. Add the coconut milk and broth, bring to a boil, then simmer for 10 minutes, stirring occasionally.
- Finish . Squeeze lime into the broth. Divide cooked noodles into bowls, along with the veggies. Ladle the broth over the top, then garnish as desired.
Tips and Variations
- Have fun with the noodles . You could use vermicelli noodles but I had some yummy udon noodles on deck so I used those. This soup also works with soba noodles to keep it gluten-free, or even the rice noodles you use for Pad Thai . Don’t be afraid to switch things up!
- Make it green . I love the warm flavour of red curry in this Thai-inspired soup, but you could use green curry paste for a different spin on the recipe.
- Add protein . Cubes of silken firm tofu are an easy way to work some extra protein into your soup and you don’t even have to cook them first! Just cube and add them to the bowls before pouring in the broth. Edamame is another option.
- Try different vegetables . I used cabbage because, frankly, I had it on hand. Thinly sliced mushrooms, julienned carrots, and bok choy would also work well in this soup.
How to Store Leftovers
You can store the broth with the noodles and vegetables in the fridge, or store each component separately and pour the heated broth over the noodles and veggies. It’s up to you! Either way, the soup will last about 4 days in the refrigerator.
Can I Freeze This Recipe?
Yes! If you freeze this Thai coconut curry soup, I recommend freezing the liquid alone, without the noodles or vegetables. It will keep up to 3 months in an airtight container or freezer bag; let it thaw in the refrigerator before reheating.
More Satisfying Vegan Soup Recipes
- Cabbage Roll Soup
- Vegan Cheeseburger Soup
- Creamy Tomato Soup with Cheesy Croutons
- Roasted Cauliflower Soup
- Vegan Broccoli Cheddar Soup
Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste – I use this vegan one
- ½ red onion , ( 3.5g )
- 4 cloves garlic , minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons coconut sugar , or any sugar
- 1 tablespoon liquid aminos , or gluten free tamari/coconut aminos/lite soy sauce
- 1 (13.5 ounce) can coconut milk , full fat or lite, ( 383g )
- 3 cups vegetable broth
- 1 lime
- ½ tablespoon sambal oelek , or Sriracha for heat, optional
- handful Thai basil , finely chopped
- handful spinach , finely chopped
- handful purple cabbage , optional, for topping
- 8-12 ounces dry noodles , any noodles work – vermicelli noodles, udon noodles, soba noodles or other preferred kind
Instructions
- In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute. Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
- Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 10 minutes, stirring the soup. You can let it simmer even more if desired. Squeeze the lime over, stir, and then remove from heat.
- While the soup is simmering, prepare your noodles according to package directions.
Putting it all Together
- Add the noodles to the soup bowl. IF using noodles that may fall apart, you may prefer to prep the soup base separately, then add to noodles right before serving if storing for leftovers.
- Add in the purple cabbage and any other desired veggies including the spinach. Pour the soup over the noodles and veggies and let sit for about 3 minutes or until cool enough to eat. Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) or if using.
- Enjoy!
Notes
Thai Coconut Curry Soup
Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste - I use this vegan one
- ½ red onion ( 3.5g )
- 4 cloves garlic minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons coconut sugar or any sugar
- 1 tablespoon liquid aminos or gluten free tamari/coconut aminos/lite soy sauce
- 1 (13.5 ounce) can coconut milk full fat or lite, ( 383g )
- 3 cups vegetable broth
- 1 lime
- ½ tablespoon sambal oelek or Sriracha for heat, optional
- handful Thai basil finely chopped
- handful spinach finely chopped
- handful purple cabbage optional, for topping
- 8-12 ounces dry noodles any noodles work - vermicelli noodles, udon noodles, soba noodles or other preferred kind
Instructions
- In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute. Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
- Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 10 minutes, stirring the soup. You can let it simmer even more if desired. Squeeze the lime over, stir, and then remove from heat.
- While the soup is simmering, prepare your noodles according to package directions.
Putting it all Together
- Add the noodles to the soup bowl. IF using noodles that may fall apart, you may prefer to prep the soup base separately, then add to noodles right before serving if storing for leftovers.
- Add in the purple cabbage and any other desired veggies including the spinach. Pour the soup over the noodles and veggies and let sit for about 3 minutes or until cool enough to eat. Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) or if using.
- Enjoy!
Notes
Nutrition
Thai Coconut Curry Soup https://jessicainthekitchen.com/vegan-coconut-curry-soup-with-noodles/ May 6, 2024
This chocolate chia pudding is made with only 5 ingredients! It tastes like a dessert, but it also makes a delicious and filling meal prep breakfast. So easy too!
I’ve been making chocolate chia pudding so long that I can’t even remember the first time I made it. It’s one of my favourite go-to breakfasts, especially on a busy morning since I can prep it ahead and have it ready to go.
While I do love pumpkin chia pudding , this Asian-inspired matcha chia pudding , and tropical mango coconut chia pudding , this chocolate version truly tastes like a decadent dessert. If that’s not the best way to start the day, I don’t know what is! The flavour also pairs well with fresh fruit, so it’s easy to make this into a complete breakfast.
Why You’ll Love This Chocolate Chia Pudding
- The easiest pudding you’ll ever make . When you add liquid to chia seeds, they become gel-like (a little bit like how flax eggs gel to become a vegan egg substitute ). This allows you to achieve a creamy pudding consistency without dairy, eggs, or even cornstarch and other thickeners. No cooking either!
- Rich and decadent . I really can’t stress enough how delicious this chocolate chia pudding is. It really does taste like a dessert, but it’s made with wholesome, natural ingredients.
- Great for meal prep . Chia seeds need time to gel, which makes chia pudding excellent for meal prep. I make a big batch of this chocolate chia pudding on the weekend, then grab a jar and add sliced banana or raspberries for a quick breakfast.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Chia seeds – Learn more: What Are Chia Seeds?
- Cacao powder – Cacao powder is a less-processed version of cocoa powder. You can use cocoa powder instead if you have it on hand.
- Almond milk – Or another unsweetened, unflavoured plant milk.
- Maple syrup – Agave nectar, date syrup , or liquid stevia also work.
- Sea salt – Just a bit adds balance.
How to Make Chocolate Chia Pudding
- Combine . Whisk together all of the ingredients and let them sit for 5 minutes.
- Stir . After 5 minutes, stir again. Taste and adjust the sweetness, if desired.
- Chill . Cover and refrigerate for 4 hours or overnight.
- Serve . Stir again, add your favourite toppings, and enjoy.
Tips for Success
- Make sure you have fresh chia seeds . If your chia seeds don’t begin to absorb liquid by the 5 minute stir time, then they’ve probably gone bad.
- Adjust the ratios as needed . Feel free to up the amount of liquid or chia seeds for a thinner or thicker pudding. (Keep in mind, though, that this chocolate chia pudding will thicken as it chills.)
- Let it sit overnight if you can . While this chia pudding is ready in 4 hours, I would let it sit overnight. Overnight chia pudding REALLY is the best kind. All the flavours have melded together, and your pudding is at the best consistency.
Meal Prep Instructions
Since this chocolate chia pudding requires just a few minutes of prep, you can easily make breakfasts for the entire week all at once. Here’s how I meal prep chia pudding:
- Line up 5 Weck or mason jars (or however many portions you’re making).
- Scale up the chocolate chia pudding by 5 and stir it together in a bowl, then divide it into the jars.
- Or simply combine the ingredients directly in the jars so you don’t have a bowl to clean.
- Cover and refrigerate.
Topping, Variation, and Mix-In Ideas
- Fruit . Strawberries, raspberries, and bananas are fantastic with this chocolate chia pudding.
- Whipped cream . A dollop of cashew whipped cream or coconut whipped cream amp up the decadence if you plan on serving this for dessert.
- Crunch . Nuts, seeds, and cacao nibs add a crunchy contrast to the creamy pudding.
- Spices . A pinch of cinnamon adds warmth, while a tiny bit of cayenne gives Mexican hot chocolate vibes.
- Protein . Add hemp hearts for some extra protein, or swap the cacao powder for chocolate protein powder. (This protein pudding recipe is also great if you’re looking for a protein-packed treat.)
- More ideas . Coconut flakes, chocolate chips or chopped dark chocolate, nut butter, powdered peanut butter—there are so many possibilities!
How to Store
Store chocolate chia pudding covered in the fridge for up to 7 days. Near the end of the storage time, it may thicken more than you like; just add a splash of plant milk and stir until it reaches your desired consistency.
Can I Freeze This Recipe?
You can freeze chia pudding for up to 2 months, but I find the consistency is best with refrigeration, not freezing. If you do decide to freeze it, let it thaw in the refrigerator and then add more milk to restore the creaminess.
More Easy Breakfast Ideas
- Vegan Breakfast Burritos
- Baked Banana Bread Oatmeal Cups (Chunky Monkey)
- Vegan Yogurt Parfait Breakfast Popsicles
- Instant Pot Steel-Cut Oats
- Pumpkin Granola Recipe
Ingredients
- 3 tablespoons chia seeds
- 1 tablespoons cacao powder
- 1 cup unsweetened almond milk
- 1 tablespoon maple syrup*
- 1/4 teaspoon sea salt
Instructions
- In a bowl or in an individual jar, mix all of the ingredients together with a whisk. Stir until completely combined. Let it sit for 5 minutes, then stir again for about a minute. This ensures everything is thoroughly mixed and nothing clumps together in spots. Taste test and adjust based on whether you want more sweetener or spices.
- Set in the fridge covered for 4 hours or overnight.
- Remove from fridge and top with your favourite toppings – here I like sliced strawberries and coconut flakes.
- Serve and enjoy!
