NORTHERN-STYLE VEGAN THAI COCONUT SOUP

Inspired by Northern Thailand’s beloved Khao Soi, this vegan Thai coconut soup is creamy, aromatic, and deeply satisfying — without using meat or fish sauce. Silky coconut milk forms the base, enriched with red curry paste, turmeric, and warming spices. It’s packed with tender vegetables, tofu or chickpeas, and finished with a squeeze of lime for balance. Serve it with rice noodles and your favorite toppings for a soul-soothing, plant-based meal that delivers bold Thai flavor in every spoonful.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: Serves 4

Ingredients:

1 tablespoon coconut oil or neutral oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1-inch piece fresh ginger, grated
1–2 tablespoons Thai red curry paste (vegan)
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon chili flakes (optional)
4 cups vegetable broth
1 (14 oz) can full-fat unsweetened coconut milk
1 tablespoon soy sauce or tamari
1 teaspoon coconut sugar or brown sugar
1 cup cubed tofu (or canned chickpeas)
1 cup sliced mushrooms
1 red bell pepper, thinly sliced
1 cup baby spinach or kale
Juice of 1 lime
Salt, to taste

Optional Toppings:

Cooked rice noodles
Fresh cilantro or Thai basil
Lime wedges
Thinly sliced red onions
Crispy shallots or fried noodles

Instructions:

In a large pot, heat oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, ginger, and curry paste. Cook for 1–2 minutes until fragrant.
Stir in turmeric, coriander, and chili flakes. Add broth, coconut milk, soy sauce, and sugar. Bring to a gentle simmer.
Stir in tofu, mushrooms, and bell pepper. Simmer for 10–12 minutes, until vegetables are tender.
Stir in spinach or kale and lime juice. Adjust seasoning with salt if needed.
Ladle soup over noodles or rice and top with your favorite garnishes.

Serving Suggestion:

Serve hot over rice noodles or jasmine rice, with a side of crispy tofu or roti for a complete Thai-inspired meal.

Tips:

Use a good-quality red curry paste (like Maesri or Thai Kitchen — check for vegan label).
To make it gluten-free, use tamari instead of soy sauce.
If you like it spicy, add fresh Thai chili or chili oil just before serving.

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