Thai Coconut Soup (Vegan + GF)
Thai Coconut Soup is an easy Asian-inspired soup recipe loaded with fresh vegetables in a rich, vegan coconut milk curry broth. This curry soup is ready in 30 minutes via instant pot or stove.
Ingredients for a 12-cup yield (can easily be halved)
- 2 tablespoons Coconut Oil, or preferred oil
- 2 Green Onions, sliced (white and green part separated)
- 2 large Carrots, diced
- 2 ribs Celery, diced
- 1 tablespoon Fresh Ginger, finely grated
- 2 cloves Garlic, minced
- 2 tablespoons Green Curry Paste
- 2 cups Vegetable broth
- 1 (13.5 ounce can) Coconut Milk
- 2 cups Mushrooms, sliced
- 2 cups Broccoli, chopped
- 2 cups Cauliflower, chopped
- 1 cup Green Beans, chopped
- 2 cups Cabbage, chopped
(optional) Cilantro, Thai Basil, and Lime, chopped
Instant Pot Instructions (stove instructions in recipe notes below)
Select “Manual” or “Pressure Cook” for 0 (zero) minutes on HIGH pressure, followed by a 5 minute natural pressure release (NPR).
Yes, that’s zero minutes which is still plenty of time to cook the vegetables.
Traci’s Recipe Notes
Thai Coconut Soup Stove Instructions
In a 4-quart soup pot, heat COCONUT OIL on medium-high. Sauté GREEN ONIONS, CARROTS, and CELERY until tender. Add GARLIC and GINGER, and sauté a few minutes. Stir in CURRY PASTE to coat and sauté a few minutes. Stir in remaining ingredients and adjust heat to high. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until vegetables are cooked to your desired tenderness. Serve warm (see serving notes above).
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.