Coconut Lime Vegan Thai Curry Soup
A fragrant vegan Thai curry soup bursting with creamy coconut milk, fresh lime, and an array of vibrant vegetables. This thai-inspired vegan (vegan) ready in about 40 minutes pairs coconut oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, diced yellow onion
- 4 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp red curry paste
- 2 medium, sliced into thin rounds carrots
- 1 large, thinly sliced red bell pepper
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 8 oz, cubed firm tofu
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1/4 cup, chopped fresh basil leaves
- 1/4 cup, chopped fresh cilantro
- 1 tsp salt
- 1/4 tsp (optional) red chili flakes
Instructions
- 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.
- 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.
- Step 3: Add 2 sliced carrots and 1 thinly sliced red bell pepper, stirring to coat with the curry mixture for 3 minutes.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Lime Vegan Thai Curry Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Lime Vegan Thai Curry Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.
Can I substitute ingredients in Coconut Lime Vegan Thai Curry Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Lime Vegan Thai Curry Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Lime Vegan Thai Curry Soup vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
