Hidden Veggie Thai Coconut Curry Soup
A vibrant Thai-inspired coconut curry soup loaded with finely chopped vegetables that blend seamlessly into the creamy broth. This thai-inspired soups (vegetarian) ready in about 35 minutes pairs (14 oz) coconut milk, vegetable broth, red curry paste 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 can (14 oz) coconut milk
- 3 cups vegetable broth
- 2 tbsp red curry paste
- 1 medium, finely diced carrot
- 1 small, finely diced zucchini
- 1 small, finely diced red bell pepper
- 1 small, finely diced yellow onion
- 3 cloves, minced garlic cloves
- 1 tbsp fresh lime juice
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/4 cup, chopped fresh cilantro
- 2 tbsp cooking oil
Instructions
- Step 1: Heat 2 tablespoons cooking oil in a large pot over medium heat. Add 1 small finely diced yellow onion and 3 minced garlic cloves, sauté for 3 minutes until fragrant and softened.
- Step 2: Stir in 2 tablespoons red curry paste and cook for 1 minute until aromatic. Add 1 medium finely diced carrot, 1 small finely diced zucchini, and 1 small finely diced red bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Step 3: Pour in 14 ounces coconut milk and 3 cups vegetable broth. Stir in 1 tablespoon fish sauce and 1 teaspoon brown sugar. Bring to a gentle simmer and cook uncovered for 10 minutes to allow flavors to meld.
- Step 4: Remove from heat and stir in 1 tablespoon fresh lime juice and 1/4 cup chopped fresh cilantro. Adjust seasoning with extra fish sauce or lime juice if needed. Serve hot garnished with additional cilantro if desired.
Frequently asked questions
How long does Hidden Veggie Thai Coconut Curry Soup take to make?
Total time is about 35 minutes (15 min prep + 20 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 Hidden Veggie Thai Coconut 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 (14 oz) coconut milk from drying out.
Can I substitute ingredients in Hidden Veggie Thai Coconut 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 Hidden Veggie Thai Coconut 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 Hidden Veggie Thai Coconut Curry Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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