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Close-up shot showcasing the details of the yummy coconut curry meatball soup. One of my fav, comforting vegan meals.

Plant-Based Coconut Curry Meatball Soup

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main Dishes, Soup
  • Cuisine: Vegan


This yummy, creamy Plant-Based Coconut Curry Meatballs Soup is to die for. Loaded with flavour, and filling.



For the Meatballs:

396 gram (14 oz) of your choice of vegan meat substitute

3/4 cup sweet white onion, finely chopped

3 large garlic cloves, finely chopped

2 tbsp. olive oil

1/2 cup bread crumbs*

3 tbsp. oat milk

1 tsp red curry paste**

2 tbsp. fresh mint, finely chopped

2 tbsp. fresh green onion, finely chopped

1 tsp umami spice (optional, I used Trader Joe’s)

1 tsp. sea salt

1 tsp fresh cracked pepper

1 tbsp. yellow curry powder

For the Soup:

2 cups cooked white rice or any small pasta you have on hand

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

2 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)

garnish with: fresh cilantro, fresh mint, lime and red chili flakes


Prepare your meatballs by adding all your ingredients into a bowl, mix well using your hands and create golf size balls.  Should yield around 12-14.

Prepare your desired grain/rice or pasta of choice and set aside.  I would recommend 1/2 of rice/grain/pasta per serving.

For the soup. 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.

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 everything is well combined and then bring mixture to a boil. Cook for 10-12 minutes.

Prepare your meatballs by adding them to a well-greased pan and pan-frying for 6 minutes on each side on medium-high heat.  You want your meatballs to be crispy and golden brown!

To assemble, place a generous amount of soup base to a bowl, add in some meatballs and rice/grain/pasta and top with rice and your fresh garnish.


*if you are gluten-free then opt for gluten-free bread crumbs

**if you do not have red curry paste then green paste would also be wonderful!

Meatballs are freezer friendly.  Simply prepare, roll and freeze.  Cook from frozen for 10 minutes on each side on either a lightly greased frying pan on medium-low heat or in the oven at 400F on a lightly greased baking sheet.

Keywords: vegan, sauce, turkey, Thai, milk, red, free