Coconut Curry Soup | FoodByMaria Recipes

Vegan Comfort Food

One Pot Coconut Curry Soup

Prep

10 minutes

Cook

35 minutes

Yield

4

When I travelled 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.

Why you’ll love this 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!

Colorful bowl of coconut curry soup

Colorful one pot coconut curry soup in serving dish.

This vibrant plant-based and vegan Coconut Curry Noodle Bowl comes together so easily and just like the street vendors in Thailand, all you need is one pot!

Ingredient Notes: 

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 isle 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 vegan coconut curry noodle 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 fam.

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 eaters 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 just this type of 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

Side angle of colorful vegan coconut curry with fresh ingredients on top.

Side angle of colorful one pot vegan curry noodle soup with fresh ingredients on top.

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!!

Expert Tips & FAQ:

Do I really just need one pot for this recipe? This vibrant one pot vegan 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 on the oven any day of the week or bust it out for friends and family. Trust me, even the most timid curry goer will enjoy this noodle bowl.

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

Other curry recipes you’ll love:

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One Pot Coconut Curry Soup

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Soup

Description

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!


Ingredients

Scale
  • 1 tbsp. coconut oil
  • 1 medium sized white onion, finely chopped
  • 1 red pepper, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 2 inch cube of ginger, grated or finely chopped – skin removed
  • 1 tbsp. curry powder
  • 1 tsp. cumin
  • 1 cup butternut squash, cubed
  • 3 tbsp. red curry paste
  • season to taste
  • 1/2 tsp chilli flakes – add as little or as much as you’d like
  • 1 can coconut milk
  • 46 cups boiling water (more if you find the soup is too thick)
  • 2 tsp. veggie stock paste
  • 2 tbsp. nutritional yeast – I used Bob’s Red Mill
  • 1 tbsp. coconut aminos
  • 1 cup cubed tofu (optional)
  • 45g uncooked vermicelli rice noodles
  • garnish with: fresh cilantro, lime, jalapeños pepper and red onion

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.

Keywords: vegan, plant based, soup, coconut curry

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

Judy pojar

So so good I love spicy with a kick and this fits the bill. The only mistake I made is making it on a day the temperature outside rose to 90 I still ate it and enjoyed every bite I will definitely be making again thank you.

Maria Koutsogiannis

thank you so much for the love, judy! I love this recipe so much!

Rhiannon

Super yummy and easy. I added lots of lime juice cuz I like it tangy. Came together really quick which was nice cuz I was starving. Super stoked for the leftovers. Will definitely make again.

Maria Koutsogiannis

Yay, this is amazing! So glad to hear it!

Jessica Manantan

I am leaving another review because this soup is so darn good! I just love how it’s so full of flavor. I haven’t made it in awhile. Made it tonight and shared with two friends. They are so in love with it and I directed my friends to head on over to your IG and website for more amazing recipes!!! I love eating good food and sharing with others. Love, love, love it. ❤️❤️

Maria Koutsogiannis

Thank you so much, Jessica!

Katie

I made this a few days ago as I am doing Veganuary and me and my partner both loved it! I will definitely make this again – it would be amazing with prawns for non vegans/ vegetarians

Maria Koutsogiannis

THANK YOU SO MUCH FOR THE LOVE, KATIE!

Allison Mulcahy

Loved this soup! Super easy and ONE pot!! So cleanup was a breeze. I’ll definitely be making this again…and again!

Maria Koutsogiannis

Thank you so much for the love, Allison!

Jody Haynes

Wow! So easy and absolutely delicious. I used a red Thai curry paste and substituted the squash for a yam. It was a perfect dinner on a cold night. I will be making this again. Thank you Maria!

Maria Koutsogiannis

Thank you so much for the support, Jody!

Krista Chapman

Wow. I just finished my second bowl and am drooling. My partner and I already agreed this will be a keeper! As parents of two young kids, the one pot dinner was so helpful and the recipe was very easy to follow.

Maria Koutsogiannis

Thank you so much for the love, hun!

Ella

So much flavour!! Amazing, so simple to follow, with no clean up. This soup also took me straight back to my travels, loved it!

Maria Koutsogiannis

Awe, this makes me smile!!! Thanks, Ela! Your support means so much.

Roxanna

Hi there,

Can the nutritional yeast be omitted or replaced?

Can’t wait to try this!

Maria Koutsogiannis

You can omit it but it’s SOOO good with it! Maybe try a little bit of Miso instead.

Sydney

This is my go to soup. I’ve made it 7 times during quarantine. I just cannot get enough of it. I don’t even like curry’s, yet this is my fav soup.

Maria Koutsogiannis

YES!!! thank you so much, Sydney!

Suzanne

Easy to make and you can swap out some things if you need to (I used pumpkin instead of butternut because that’s what I had). It’s also the first time I’ve cooked tofu that actually tastes good! Really, really tasty. This will be a go-to meal for me.

Maria Koutsogiannis

Thank you so much for the love, Suzanne! So glad you loved this recipe as much as we do!

Jessica Manantan

I am so in love with this dish. It’s going to be a regular for me for sure! I made it last week but put waaaayyyy too many noodles so it was definitely not a soup (but still so good)! Haha. Made it again tonight. My mouth and tummy are so satisfied. 🙂 I don’t like spicy food so I only used 2 Tbsp of the red curry paste (plus the kind I bought was mild) and it was perfect. Thank you, Maria!!

Maria Koutsogiannis

So glad you love it, Jessica. This is one of our favourites too!

Kim

Made this last night. Super easy. Super
tasty. I used sweet potato instead of butternut squash. Will make again!

Maria Koutsogiannis

This makes me so happy!! Thank you, Kim!!!

Suzanne

Easy to make and you can swap out some things if you need to (I used pumpkin instead of butternut because that’s what I had). It’s also the first time I’ve cooked tofu that actually tastes good! Really, really tasty. This will be a go-to meal for me.

Sydney

Very delicious, not too spicy. Ended up playing around with the spice ratio, but overall definitely recommend.

Maria Koutsogiannis

This makes me so happy, I love this one!

Audrey

This is the best curry recipe I’ve made at home and I will definitely be making again! I skipped the tofu and loaded up on extra squash and also added mushrooms and broccoli!

Maria Koutsogiannis

This sounds so lovely, the curry soup is my favourite.

Pilar Manau

Great recipe!! Everyone in the family love it!! Thanks for sharing the recipe Maria!!!

Maria Koutsogiannis

YESS! Thank you so much!

Chelsea Cole

So delicious!

Maria Koutsogiannis

Thank you so much, Chelsea!

Dana Markland

I made this soup the other day for friends. Feedback was ‘this is the best soup I’ve ever had’. I tend to agree it’s mighty good!!
Thanks for this and all of your amazing recipes.

Maria Koutsogiannis

YES!!!! Thanks so much for the love!

thatgrlhannah

I added too much water so added extra curry pasta and some leftover pho broth
Seriously
I was so excited to make this for months
It was AMAZING!
also made vegan spaghetti sauce and gluten free noodles last night for dinner, I have ibs so I’ve needed to try this out for 9+ years now.
Day 1 and already feel a difference
Thank you for the recipes you create! I NEVER use recipes and I mean that truly. It’s so out of my comfort zone. I prefer to cook how my mama and bubby have taught me.
But I’m blown away 2/2 recipes so far! This and the breakfast cookies. Love supporting such a badass woman, go Maria!

Maria Koutsogiannis

YASSS!!! So glad you love this one babes!

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