Hidden Veggie Thai Coconut Curry Soup

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A vibrant Thai-inspired coconut curry soup loaded with finely chopped vegetables that blend seamlessly into the creamy broth. This Thai soup recipe (vegetarian), ready in about 35 minutes, pairs coconut milk, vegetable broth, and red curry paste 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 can (14 oz) coconut milk
• 3 cups vegetable broth
• 2 tbsp red curry paste
• 1 medium carrot, finely diced
• 1 small zucchini, finely diced
• 1 small red bell pepper, finely diced
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/4 cup fresh cilantro, chopped
• 2 tbsp cooking oil

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.