Coconut Curry Soup | FoodByMaria Recipes

Soups

One Pot Coconut Curry Soup

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Coconut curry soup in a pot

Prep

10 minutes

Cook

35 minutes

Yield

4

This vibrant plant-based and one pot coconut curry soup comes together so easily and just like the street vendors in Thailand, all you need is one pot!

When I traveled to Thailand I was always in awe of how the locals could mix simple fresh ingredients all in one pot and produce the most aromatic, flavorful dishes. With this super easy one-pot coconut curry soup I did my best to capture just a sliver of the authentic bowls I had on my travels. All I have to do is close my eyes while I eat this in the dead of winter and I am instantly transported back to hot days and tropical beaches.

Colorful bowl of coconut curry soup

❤️ Why You’ll Love Coconut Curry Soup

  • Quick: The prep time for this is only 10-minutes, and in total it only takes 45-minutes to make 
  • Colorful: If you want a dish that will wow your family and friends this is it, and not just for the taste, it’s so beautiful with the colorful broth and toppings
  • Flavorful: Curry is supposed to be jammed with flavor and this does not fall short. This soup is so damn delicious!

🍲 Ingredients

Fresh Ingredients: Have you ever walked down the “ethnic” food aisle at the grocery store only to find prepackaged and boxed curries and noodle bowls? Please friends, quickly divert your eyes and get out of aisle 10! The essence of most curries, rice dishes, or noodle bowls relies on real ingredients and fresh produce to achieve that punch of flavor we’ve come to love and crave. That’s why I wanted to make this one-pot coconut curry soup to show you how easy it is to create depth and rich flavors in your own kitchen. The ingredient list is full of fresh vegetables including butternut squash and simple elements that you probably already have in your kitchen. The best part is that it can be made in one pot! Making it easy for you to whip up for the whole family.

Nutritional Yeast: Nutritional yeast is definitely on its way to the main stage of trendy foods, and for good reason. This nutty-tasting deactivated yeast is a plant-based eater’s cheesy dream. It’s often used as a substitute for parmesan cheese, sprinkled on top of popcorn, mashed in with your potatoes, and mixed in anywhere else you’d like to add that distinctive umami taste. I usually keep my pantry stocked with Bob’s Red Mill nutritional yeast for this occasion. Along with its many uses, this vegan superfood also has a lot of nutritional benefits, in just 1/4 of a cup you will be adding:

  • 8 grams (g) of protein
  • 3 g of fiber
  • 11.85 milligrams (mg) of thiamine, or vitamin B-1
  • 9.70 mg of riboflavin, or vitamin B-2
  • 5.90 mg of vitamin B-6
  • 17.60 micrograms (mcg) of vitamin B-12

👩‍🍳 How to Make Coconut Curry Soup

  1. Into a large soup pot add your coconut oil and heat for 20-30 seconds on medium-low heat before adding your white onion.  Sweat this out for around 5 minutes.  Stir often to avoid burning.
  2. Now add your peppers and cook for 1-2 minutes before adding your garlic, ginger, curry and cumin.  I let this cook for 3-5 minutes.  The longer you let them cook, the more fragrant the soup.  Now add your butternut squash, turn heat to low and pop the lid on for 5 minutes or until the squash is tender.
  3. Remove lid, increase heat to high and add your red curry paste, desired seasoning to taste, chilli flakes, coconut milk, water, veggie stock paste, nutritional yeast, coconut aminos and tofu. Stir till everyone is well combined and then bring mixture to a boil.
  4. Once bubbling add your noodles and reduce heat.  Cook your noodles as per package instructions.
  5. Serve this soup hot with fresh cilantro, lime, jalapeños and red onion!
  6. Enjoy!!
Colorful bowl of coconut curry soup


🗒 Substitutions

  • Coconut Oil: swap for any kind of cooking oil like olive oil or avocado oil
  • Coconut Milk: I promise this won’t have a heavy coconut flavor to it but you can always swap for another milk product
  • Coconut Aminos: This can be swapped with soy sauce instead
  • Tofu: Swap for cooked chicken if you aren’t on a vegetarian or vegan diet


🗒 Best served with

👝 How to Store Leftovers

This will last for up to 5 days in a tight sealed container in the fridge.

🤔 Common Questions

Do I really just need one pot for this recipe?

This vibrant curry noodle soup comes together so easily and just like the street vendors in Thailand, all you need is one pot! You can have this simmering in the oven any day of the week or bust it out for friends and family. Trust me, even the most timid currygoer will enjoy this noodle bowl.

Is this coconut curry soup spicy?

It does have a bit of a kick to it. Go for less red curry paste and chili flakes if you like it less spicy.

One Pot Coconut Curry Soup

5 from 1 vote
This vibrant plant-based and one pot coconut curry soup comes together so easily and just like the street vendors in Thailand, all you need is one pot!
Prep Time 10 minutes
Cook Time 35 minutes
Course Soup
Servings 4

Ingredients
  

Instructions
 

  • Into a large soup pot add your coconut oil and heat for 20-30 seconds on medium-low heat before adding your white onion.  Sweat this out for around 5 minutes.  Stir often to avoid burning.
  • Now add your peppers and cook for 1-2 minutes before adding your garlic, ginger, curry and cumin.  I let this cook for 3-5 minutes.  The longer you let them cook, the more fragrant the soup.  Now add your butternut squash, turn heat to low and pop the lid on for 5 minutes or until the squash is tender.
  • Remove lid, increase heat to high and add your red curry paste, desired seasoning to taste, chilli flakes, coconut milk, water, veggie stock paste, nutritional yeast, coconut aminos and tofu. Stir till everyone is well combined and then bring mixture to a boil.
  • Once bubbling add your noodles and reduce heat.  Cook your noodles as per package instructions.
  • Serve this soup hot with fresh cilantro, lime, jalapeños and red onion!
  • Enjoy!!

Notes

This will last for up to 5 days in a tight sealed container in the fridge.
Review This Recipe Let us know how it was!

Disclaimer: This post was sponsored by Bob’s Red Mill

Jenny

This just became my go to soup! Wow talk about taste!!!!!

Your recipes never fail to impress me!
thank you thank you thank you

Maria Koutsogiannis

You’re welcome you’re welcome!! Thank you for your love and we are so happy you love it 🙂 we love it too!

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