Coconut Lime Vegan Thai Curry Soup

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A fragrant vegan Thai curry soup bursting with creamy coconut milk, fresh lime, and an array of vibrant vegetables. This Thai vegan recipe, ready in about 40 minutes, pairs coconut oil, yellow onion, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 tbsp coconut oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 2 medium carrots, sliced into thin rounds
• 1 large red bell pepper, thinly sliced
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 8 oz firm tofu, cubed
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/4 tsp (optional) red chili flakes

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Instructions

1. Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent and soft.
2. Step 2: Stir in 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tbsp red curry paste, cooking for 2 minutes until aromatic and the paste darkens slightly.
3. Step 3: Add 2 sliced carrots and 1 thinly sliced red bell pepper, stirring to coat with the curry mixture for 3 minutes.
4. Step 4: Pour in 4 cups vegetable broth and 1 can (13.5 oz) full-fat coconut milk. Bring to a simmer and cook for 10 minutes until vegetables are tender.
5. Step 5: Gently stir in 8 oz cubed firm tofu, 2 tbsp lime juice, 1 tbsp soy sauce, and 1 tsp salt. Simmer for 5 more minutes to heat through and blend flavors.
6. Step 6: Remove from heat and fold in 1/4 cup chopped fresh basil and 1/4 cup chopped fresh cilantro. Sprinkle 1/4 tsp red chili flakes if desired for heat. Serve hot.