One Pot Coconut Curry Soup

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.

❤️ 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:

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• 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!!

🗒 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

• Asian-Inspired Broccoli Salad
• Veggie Spring Rolls with Mango Salsa
• Rice Paper Rolls with Peanut Sauce

👝 How to Store Leftovers

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

🤔 Common Questions

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!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Soup

Servings 4

Ingredients

  

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• 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 chili flakes – add as little or as much as you’d like
• 1 can coconut milk
• 4-6 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
• 45 g 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.

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