Fourth Wave Vegan Thai Coconut Curry Soup

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A creamy vegan Thai coconut curry soup with vibrant vegetables and fragrant spices, perfect for a comforting meal. This Thai vegan recipe, ready in about 35 minutes, pairs coconut oil, red curry paste, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 320 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

• 2 tbsp coconut oil
• 2 tbsp red curry paste
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 1 large carrot, sliced into thin rounds
• 1 medium red bell pepper, julienned
• 1/2 cup sliced baby corn
• 14 oz can coconut milk
• 3 cups vegetable broth
• 1 cup cubed tofu extra firm
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped cilantro leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 2 tbsp red curry paste, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 2 minutes until fragrant and the curry paste starts to darken.
2. Step 2: Add 1 large sliced carrot, 1 medium julienned red bell pepper, and 1/2 cup sliced baby corn. Cook for 5 minutes, stirring occasionally, until vegetables start to soften.
3. Step 3: Pour in a 14 oz can of coconut milk and 3 cups vegetable broth. Stir to combine and bring to a gentle boil.
4. Step 4: Add 1 cup cubed extra firm tofu and simmer the soup for 10 minutes over low heat, allowing flavors to meld and tofu to heat through.
5. Step 5: Stir in 1 tbsp lime juice, 1 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper. Remove from heat and fold in 1/4 cup chopped fresh basil and 1/4 cup chopped cilantro.
6. Step 6: Ladle the soup into bowls and garnish with additional fresh herbs if desired for a bright finish.