9.24.2021

Thai Coconut Soup

I can’t begin to tell you how much I love this vegan Thai Coconut Soup, also called Tom Kha Gai. It’s nourishing, comforting and easy to make with just one pot.

Thai coconut soup with lime and cashew for toppings

There’s nothing better than a warm bowl of soup on a cool fall day… or so they tell me! I’m a Florida girl, so I have to pretend it’s a crisp, cool night. What I don’t have to pretend about is my love for this Thai Coconut Soup recipe, which is a vegan version of Tom Kha Gai. It’s warm, comforting, and I like to make a big recipe and share it with my friends.

I’ve made this soup more times than I can count and I never get tired of it. I love it so much that I included it in my new book, Simple Green Meals. Try this soup and if you love it, then share it with your friends!

How to Make Thai Coconut Soup

This is a great 1-pot meal as all the veggies cook right in the coconut milk. Because there is a bit of chopping in this recipe, I like to get that out of the way first. Chop the carrots, mushrooms, cashews, green onions and chili peppers as well as spiralize or chop the zucchini.

When heating up the coconut milk + curry paste mixture, don’t heat up too quickly. I use medium low to medium heat so as not to burn the liquid.

Add the carrots and mushrooms before the zucchini, and allow them to cook 20 minutes, or until the carrots are tender. It won’t take long for the zucchini to heat up and soften, so no need to keep it on the stove long (it will turn mushy).

Once the carrots are ready, then add in the zucchini and just heat for a minute or two (seriously, the zoodles don’t take long!).

You can make this Tom Kha Gai soup a day ahead of time too, and allow the flavors to meld overnight. If doing this, then add the zucchini during the reheating time to keep it fresh. Once you give this thai coconut soup recipe a go, leave a rating below and tell me how it turned out! My friends and family love this soup so much, I bring it to gatherings all winter long.

Tom Kha Gai can also be a vegan Thai coconut curry soup

Levels of Spice in Tom Kha Gai

I love a spicy kick, so this soup has one. Yet if spice isn’t your thing, then let’s make this Thai coconut soup work for you. First, the curry paste adds a lot of flavor. So instead of eliminating it altogether, try to use half the amount, or even a quarter.

If you like the crunch that peppers bring, but can’t handle chilis, then try first to remove the seeds (those are the hottest parts!). If it’s still too spicy, swap it out for a green bell pepper. All the crunch with none of the punch… see what I did there?

If you’re like me and crave a spicy soup, then go ahead and add in more curry paste! You can also top the soup with red pepper flakes.

Tips for storing Thai coconut soup

One reason I love soup is the ease of making a big batch then storing the extras for the future. Soups make quick + easy lunches or weeknight meals when you don’t wanna cook.

If you plan on freezing this soup, I recommend leaving out the zucchini noodles. They are super easy to add when you’re ready to reheat, and they often get slimy when frozen. I even freeze the toppings in a separate container, so they are chopped and ready to add when I pull it out again.

Make sure to store your Thai coconut soup in a freezer safe bag or container. If using glass, leave room for it to expand. I’ve def had some glass mason jars burst in my freezer… and it’s not a fun mess to clean up.

Buying the right coconut milk

Coconut milk is confusing to buy because it comes in many different packages! For this recipe, I recommend using canned coconut milk. The carton kind doesn’t contain the fat needed to make this recipe super silky creamy, which is what takes it over the top. I find the canned variety typically in the international section of the grocery store.

When choosing the right kind for you, decide if you want full fat or lite. I use full fat coconut milk in my thai coconut soup because it has the best flavor + creaminess. Then look at the ingredients. Companies like to add all kinds of crazy stuff to canned products that truly aren’t necessary! Look for limited ingredients that are pronounceable.

With the growing popularity of coconut milk, many stores are stocking more and more variety, which is awesome! Even Target has their own brand now. I typically buy Thai Kitchen, Trader Joe’s, or Thrive Market.

delicious Thai-inspired Tom Kha Gai recipe

Origins of Thai coconut soup

If you’re ordering this soup at a Thai restaurant, you’ll probably see names like Tom kha kai or Tom kha gai. Note that it typically has chicken in it, while my inspired recipe below is vegetarian. It comes from northern Thailand and is traditionally served with rice. To keep my version grain free, I use spiralized zucchini, or zoodles.

Common additions include fresh ginger, lemongrass, and kaffir lime leaves. Don’t hesitate to add these to your recipe; they are sure to taste amazing!

Plant based recipes to share

While you can def add cooked chicken to this recipe, it’s delicious without it! People tell me how hard it is to cook vegetarian, and I get it. I like creating recipes that don’t rely on meat for nutrition, then you can choose to add it or leave it out when you make it (and either is fine). Here are some of my family’s fav plant based dishes:

Food shouldn’t be boring, and it should be easily shared. Grab one of these recipes today and help your family try something new!

How to get your kids to try Tom Kha Gai

Two things help my kids try more foods: helping pick out ingredients and helping cook. As you can see from the video for this Thai coconut soup recipe, Clare was 100% on board to help make this soup. I chose age appropriate ways for her to help, and was okay with less than perfection in the kitchen as we cooked. This Tom Kha Gai soup has foods she traditionally shies away from… yet not when she helps make it!

I also let my kids join in when shopping for ingredients. Jackson loves trying exotic fruit and I’m all for it! He is turning into quite the chef nowadays, and my mama heart is bursting with happiness that he shares my love for good food. Plus, he makes great food and gives Ryan and me the night off cooking (win-win!).

Thai Coconut Soup

This Thai Coconut Soup is one my favorite soups of all time because it's a vegan version of Tom Kha Gai. Silky smooth, flavor packed and also can be made spicy, which is my favorite.
4.5 from 334 votes
PRINT RATE IT Print Recipe
Course: Entree
Cuisine: Plant-Based, Thai-Inspired
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Jen Hansard

Ingredients

  • 7 cups coconut milk - lite or full-fat
  • 1/4 cup Thai curry paste - red or green
  • 2 tsp maple syrup
  • 1/2 tsp sea salt
  • 1 carrot - very thinly sliced
  • 1 cup baby bella mushrooms - thinly sliced
  • 2 zucchini - spiralized

For Serving

  • 1/4 cup raw cashews - chopped
  • 1/4 cup green onions - chopped
  • 1 serrano pepper - thinly sliced
  • 1 lime - cut into wedges

Instructions

  • In a large saucepan, whisk together the coconut milk and curry paste.
  • Bring to a simmer over medium heat. Stir in the maple syrup and salt.
  • Add the carrots and mushrooms and simmer for 20 minutes, or until the carrots are tender.
  • Add the zucchini noodles. Taste and add more salt, if needed.
  • Ladle into serving bowls and garnish with cashews, scallions, chile pepper, and lime wedges.
  • Serve immediately.

Video

Notes

  • If zucchini ‘noodles’ aren’t your thing, then swap for brown rice or millet ramen
  • You can use a vegetable peeler to create zucchini strips if you don’t have a spiralizer.
  • Use full fat canned coconut milk for the richest flavor, use light canned coconut milk for less fat
  • The nutrition facts are based on full-fat canned coconut milk. Use light canned coconut milk for fewer calories and fat.
  • Omit the chili pepper and halve the amount of Thai curry paste for a less spicy meal

Nutrition

Calories: 873kcal | Carbohydrates: 22.7g | Protein: 11.3g | Fat: 88.5g | Saturated Fat: 76g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 365mg | Potassium: 1355mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5157IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 15mg
Tried this recipe?Mention @simplegreensmoothies or tag #simplegreensmoothies!
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Ratings & Comments

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410
  1. Nancy W. says:

    5 stars
    This was so easy and incredibly delicious! Omitted the mushrooms (personal preference) and added extra carrots. I’ve had a spiralizer for years but never used it. Who knew zoodles were even better than noodles? Everyone but me, apparently. I probably won’t be making this too often due to the high fat content and the fact that I need to lose a bit of weight, but there’s nothing wrong with an occasional indulgence.

    • Simple Green Smoothies says:

      Hooray for zoodles!! Glad you gave that spiralizer some exercise! Def go for lite coconut milk going forward if you want to make it again with lower fat and calorie count.

  2. Mukila says:

    5 stars
    The recipe is great . I made fresh coconut milk in the blender . I increased the spice level as our family loves spicy food. Its a comfort food for a pleasant crisp evening.

  3. marsha baker says:

    5 stars
    My fav soup so far!

  4. Dalia says:

    5 stars
    Wow! I like it! I used TK full fat coconut milk and red curry paste. It’s mild and delicious, quite easy to make. My daughter ( GF ) loved it! I was generous with the cashew , lime and green onion onions.

  5. Pauline says:

    5 stars
    Only way to describe first taste-“ I thought I died and went to heaven”
    Absolutely love this soup thank you so much for sharing the recipe

  6. Anita says:

    4 stars
    Very surprised by the smoothness and texture of this soup. I loved it and super easy to make.

  7. Jacqueline B Mapp says:

    5 stars
    A 5 us not enough. I am in love with this soup.
    I didn’t have zucchini so I substituted butternut squash.❤❤❤❤

  8. Mary Madden says:

    3 stars
    It was very good, but a little too spicy for me; I will cut back on the amount of curry next time.

  9. Jarrah says:

    4 stars
    This is soup is unique (not your typical soup when you think of soup). I appreciate that it is meatless and still packs flavor and is filling. The ingredients are simple and it’s easy to make.

  10. Teri says:

    4 stars
    First time trying this kind of soup.

  11. Jennifer S says:

    5 stars
    Simple and delicious, this soup is good for pot luck with a chose your topping spread 🙂

  12. Courtney says:

    3 stars
    This seemed a little bland until I added some of the suggested toppings. The lime really gave it a boost! Simple & filling! I kept the zucchini spirals separate so I could freeze the soup.

  13. Sheryl Biermann says:

    5 stars
    Delicious!! But I had to bump up the “flags” a tad. Was a little flat tasting to me so I added in some adobo and a few more fresh veggies. It was delish though!

  14. Gail Birmingham says:

    5 stars
    I love how simple and delicious this is! I only made 1/2 of the recipe, since it’s just me eating, but when I do it again (and I will), I’ll do the full amount and hold back the zucchini, so I can freeze extras. I did half and half with the coconut milk and it’s still delightfully rich!

  15. Cheryl says:

    3 stars
    As much as I wanted to, I just didn’t love this soup. I’m sure it’s because I don’t like the flavor or texture of mushrooms. I like thicker soups and this was pretty thin. I used 2 cans of Thai Kitchen lite coconut milk and 1 carton of full fat Thai kitchen coconut milk. When I eat the leftovers, I might try adding some rice or quinoa to the bowl and see if that changes my opinion.

  16. Tracee says:

    5 stars
    This soup was one that was out of my comfort zone. I must say, it is Awesome. I did add a little chopped jalapeño to my bowl of soup and loved the little kick of heat from it. So Delicious !!

  17. Y. Entzminger says:

    5 stars
    Very good warming soup that you can put any veggies into. I like loading a soup like this one up with different slightly crunch veg that change it up just slightly, but you still have the same overall good soup!

  18. Phil Bender says:

    5 stars
    FANTASTIC RECIPE!!! So easy to make and very delicious. I’ve attempted making a similar soup years ago but did not have the advantage of all the helpful information that Jen Hansard provided us, thank you Jen. What an incredible difference using the right kind of coconut milk makes with this soup; as suggested I used Thai Kitchen’s Coconut Milk unsweetened variety that I easily found in my Publix grocery store’s International Food isle along with their red Thai curry paste.

    TIP #1: Before opening up the cans of coconut milk into a pot, shake them up vigorously first for about 10 seconds to mix the coconut with the water inside to avoid a huge dollop of coconut from sliding out suddenly causing splash back – a lesson I learned with the first can.
    TIP #2 While simmering the wisked coconut milk and curry paste over medium heat or during a later step in this recipe, please don’t be tempted like I did and place a lid over the pot even one that is vented, otherwise the soup will likely boil over very quickly if using a smaller pot, another lesson I learned that I’m sharing with you all.
    TIP #3 When using any kind of spiralizer gadget in creating zucchini ‘noodles’ that are fantastic, I recommend cutting them into smaller sections before placing them into the soup to cook near the end; it just makes ladiling into a soup bowl easier and less messy.

    Alterations to the ingredients: I only made one, instead of using 2 tsps of maple syrup I used the same quantity of a favorite of many Vitamix recipes that I already had on hand, 100% pure agave nectar, the light variety.

    Asides from using all the other ingredients as listed in this recipe as indicated, I added a little bit of spice heat by sprinkling some crushed red pepper flakes on top. When I heat up one of my leftover portions for a future meal, I am going to put in some fresh ginger root using a microplane grater during the reheat stage prior to putting in fresh zucchini ‘noodles’, its a small modification but changes the taste of the soup enough that its another new soup to enjoy.

    • Simple Green Smoothies says:

      Such great tips, Phil! Thanks for sharing so much detail about your experience with this Thai Coconut Soup. Esp. love the idea about adding ‘fresh’ zoodles to the leftovers! 🙂

  19. Barbara says:

    5 stars
    Love all the soups . Delicious

  20. Jean Stinger says:

    2 stars
    I don’t like coconut milk so I used Almond. I also left out thee serrano pepper. And I used less curry paste, even so, the soup was good. I probably will not make it again. It just is not for me.

  21. Doreen McCallister says:

    5 stars
    This soup is really good. I forgot to squirt the lime juice on the first serving. It made all the difference for the second time.

  22. Jessica Dufresne says:

    5 stars
    I love this recipe so much. There are so many different flavors. I left off the Serrano pepper since I can’t take too much heat. The flavor was not missed. I love using Trader Joe’s canned coconut milk. Very creamy! Yum!

  23. Arnie says:

    This Thai soup was a new experience for me as I have never used coconut milk in any recipe before. For some reason when I see it listed in a new recipe I substitute some other milk like almond, oat or even soy. Not any more. This soup was so creamy and I loved the spiciness of it.

  24. Eve says:

    5 stars
    This is such a great soup and I love how versatile it can be. I added red bell pepper to it and jalapeños to garnish. Delicious!

  25. Jill McAdams says:

    4 stars
    This soup was delicious! It was so creamy, and I loved the zucchini noodles in it. I will definitely make this one again.

  26. Kaleigh Fougere says:

    Yummyyyy!! I just found my soup a little oily, next time I will try and make it a little thicker!

  27. Sheila says:

    5 stars
    My favorite soup so far!

  28. Michele says:

    5 stars
    This soup was amazing I loved it! I will add red peppers next time for a little color

  29. Jenny dunivan says:

    4 stars
    Not really are thing . It was nice but just not that big of a fan of the coconut base. But if you love coconut you will love this.

  30. Bernadette says:

    5 stars
    I loved this soup, such a nice combination of flavours. I made the recipe exactly as written. Topped with cashews, green onions and lime.

  31. Jennifer Robinson says:

    5 stars
    Absolutely delicious!

  32. Aniqa Butt says:

    4 stars
    Easy to make and a very soothing soup. Added some chili sauce for a little extra kick.

  33. Veronica Fontaine says:

    5 stars
    I love Thai Coconut soup and this one was so easy to make and tastes delicious! Cashew toppings are a bonus to the flavor!

  34. Marilou Morgan says:

    Love Thai food. This soup is Wonderful. I added some cilantro to it too. Love cilantro.

  35. Carolyn Hoffman says:

    4 stars
    I like the flavor. One thing I would recommend to others if you are using a spiralizer would be to cut the strings every so often so you aren’t ending up with just few zucchini strings that are extremely long. This was fun to make and to taste. I never used curry paste before.

  36. Jody Highsmith says:

    5 stars
    I had no idea what to expect in taste from the soup.
    It’s always fun to try mixtures of foods that I would’ve never thought of.
    But I was pleasantly surprised. It was very good.

  37. Dajeune Tillman says:

    5 stars
    This soup taste amazing. It’s light and refreshing.

  38. Michele says:

    5 stars
    This soup was delicious I do not have a spiral I er so I used my vegetable peeler for the zucchini so that will be better next time ! The flavor was like at a restaurant !!! Love love love

  39. Gina says:

    4 stars
    Great recipe! It’s definitely a different recipe for me to prepare, but I enjoyed it as well as t husband. So quick and easy. I sautéed the mushrooms for added flavor.

  40. Caroline says:

    4 stars
    This is a very comforting soup. Delicious flavor!
    I used the ramen noodles instead of the zucchini and I really like it. I thought the ramen would holdup better than the zucchini noodles when I freeze leftovers.

  41. Laura Kephart says:

    4 stars
    I reduced the Thai curry paste since I’ve found it too hot for my taste in the past. I liked the mild spicy heat & coconut flavors, but the soup wasn’t very filling, might need to add chicken or shrimp next time.

  42. H Olson says:

    5 stars
    Can this soup get any easier to make? Throw everything into a pot and done is my kind of recipe.
    The only time consuming part of this recipe was looking for coconut milk and the red Thai curry paste. Amazon came to the rescue with the curry paste and Costco delivered on the coconut milk. I was too lazy to assemble my Kitchen Aid with the spiralizer so I used the peeler for the Zucchini. Don’t skip on that next time. I add the whole package of mushroom instead of measuring out 1 cup. When I went back for my leftover soup I added one thinly sliced red bell pepper. Probably will try sautéing carrots and red bell pepper, then adding to the soup.
    For the toppings I used roasted peanuts instead of cashews and added Thai basil, super yum. Cilantro could work too. The Serrano pepper added an extra crunch and the lime elevated the flavor, do not skip the lime.
    I thoroughly enjoyed this soup, even added basmati rice as a side.
    The next time I make this soup I plan on using 3 cans of coconut milk and adding vegetable broth the rest of the way. Also planning on adding some cubed tofu as well. This is such a versatile soup and easy to make.

    • Simple Green Smoothies says:

      Thanks for sharing your kitchen adventures with our Thai Coconut Soup! Looking forward to hearing how you like your upgrades next time you make it!

  43. Kathy says:

    4 stars
    This soup was really creamy. Dunking a piece of toasted bread in it was yummy. I only used 1/2 of the
    curry paste. I forgot to add the cashews, onions, peppers lime part so I cannot comment on that.

  44. Carly says:

    5 stars
    This recipe could not be easier and I love the Thai Coconut flavour!! So simple and great for this time of year

  45. AnnMarie says:

    5 stars
    Absolutely love this soup. Perfect spice level and super satisfying. Made with Portobello mushrooms, full amount of curry paste but I did seed the Serrano. I also oven roasted the carrots. I find it adds another layer of flavor.

  46. Holly Day says:

    5 stars
    The first time I made this soup, I wasn’t sure what I thought of it. Now that I’ve made it multiple times since then, it’s one of my favorite soups when I want something a little different than my normal soups. I love how all the flavors complement each other so well!

  47. Nicole W says:

    5 stars
    I didn’t know what to expect with this recipe since I’ve never cooked with coconut milk and I’m usually not a fan of coconut in general. I was amazed how much I enjoyed it. It turned out so good that I’ll definitely make it again. I also added some chopped cashews and green onions, which I need really pull it all together.

  48. Stephanie M Nichoff says:

    5 stars
    I wasn’t sure how I would like this soup. I LOVED IT!!! I added an extra tsp of Maple Syrup and added cilantro to mine. Again, THANK YOU for sharing this recipe!!!

  49. Y_knot_daniel says:

    5 stars
    Delicious! Curry is a great spice. So easy to make

  50. LeAnn says:

    5 stars
    This is absolutely wonderful!

  51. Shirley P says:

    5 stars
    This was the second time I made this soup, and yet once again, it didn’t disappoint! It is a filling and satisfying soup with a more-ish flavour! I did give it a shot of Tamari, as I forgot to add salt when cooking. If I had had some ready made red curry paste on hand it would have taken about ten minutes to prepare. A quick and tasty meal!

  52. Zoi says:

    5 stars
    Really good!

  53. Georgie says:

    5 stars
    Very flavorful soup. I like that it doesn’t need much time to cook. I’ve not used coconut milk from a can before. This was a first. The extras make this soup a hit.

  54. Tina Migielicz says:

    5 stars
    Loved this soup! Flavorful & perfect for this dreary day.

  55. Kimberly Tangaro says:

    5 stars
    Another healthy and delicious soup!!!

  56. Carolee says:

    3 stars
    It was too rich for me, and needed more vegetables. If I make it again I will use part vegetable broth and and more carrots and mushrooms. Zucchini serial did not add anything for me so I will use rice next time.

    • Simple Green Smoothies says:

      Def let us know how you like it next time with your add-ins!

  57. Tabitha R Herrera says:

    Came out great!! I made it with full-fat coconut milk and just added simple green onion as a topping and it was delicious. I maybe would make it next time without using the ribbons of squash… it made it kind of difficult to get everything on the spoon when I was eating it. Otherwise, loved this! Full flavors, and it stayed well in the fridge when I prepped it the night before.

  58. Suellyn says:

    5 stars
    This soup had an earthy taste from the mushrooms and the Thai curry paste added a lovely depth to the recipe. I will definitely add this to my menus!

  59. Shirley P says:

    5 stars
    A truly satisfying meal! It was delicious with a shot of Tamari in it, as I forgot the salt when I was making it. This was the second time I have made it and I really enjoyed it both times. It was a quick and easy make and would have been even quicker if I had had some red curry paste to hand, I had to make some from scratch!

  60. Tracy Montgomery says:

    5 stars
    Good soup. Very rich. I used 3 cans full fat coconut milk and 1.5 C vegetable broth. On my second bowl (it’s all I’m having for lunch) and I can feel the effects of the richness.
    One thing I’d do differently is saute the carrots first so they end up softer. I was concerned the milk would burn simmering too long so they were a little crunch. Very good soup and is certainly a keeper.

    • Simple Green Smoothies says:

      Sautéing the carrots first is a great work around Tracy!

  61. Ruth Coleman says:

    5 stars
    Love this soup, so easy and tasty! I will definitely made again! A few notes: 1) I used 1/2 light and 1/2 regular coconut milk to reduce fat and and retain flavor. 2) I will try adding Serrano or Jalapeño to the soup while cooking to add a little more heat. 3) Just noticed that the notes mention omitting chili powder but chili powder not listed as an ingredient. That would be good to try!

  62. Terri McQuaig says:

    5 stars
    This soup was amazing! Just spicy enough and loved the zucchini in it!! Will definitely make it again!!

  63. Karen M. says:

    4 stars
    Made this today and was pleasantly surprised that I liked it! I am not a coconut fan at all, but I used light coconut milk and found it subtle enough that it wasn’t a turn off. The store was out of the Thai red curry paste so I substituted a tablespoon of Thai Red Curry powder I had in my spice cabinet. I used my mandolin to julienne the zucchini which worked well. I would make this one again!

  64. Susan K. says:

    5 stars
    I loved this! I used a different curry paste than last night’s recipe and it was so good! I also mixed the mushrooms (yuck! Lol) and added some bok choy. I think next time I’ll add a side of jasmine rice.

  65. Melissa Collier says:

    5 stars
    I love this Thai Coconut Soup! So easy to prepare using just 1 pot. It’s full of flavor and healthy ingredients which is always a win! First time making the zoodles and first time eating Serrano peppers. Both were great! I followed the recipe exactly and will be saving a spot in my cookbook for this awesome soup recipe!

  66. lisa says:

    5 stars
    This was really tasty! I have used this base to steam mussels before – love the vegan version. The mushrooms are very “meaty”. I am going to poach some shrimp in this as well.

  67. Rakesh Luhar says:

    5 stars
    Nice coconut test.

  68. Paola says:

    3 stars
    Overall this soup was good. I added vegetable broth because it was too rich.

  69. Tara says:

    5 stars
    This soup was sooooo good! Full of flavor and creaminess. Will absolutely put it in the rotation. Thanks for the awesome recipe!!

  70. Beth says:

    5 stars
    I loved how quick and easy this recipe was. I did cut it with some vegetable broth to loosen it up a bit, but that’s more personal preference than anything else. I will definitely be making this again – great for lunches throughout the week!

  71. Susan says:

    5 stars
    Love it! But I swapped out full fat milk for light. Just too many calories and fat. Could not tell the difference because it had really good flavor

  72. Charles Russell says:

    4 stars
    The soup was delicious! I took a low-fat route, and tried low-fat coconut milk.

  73. Catherine says:

    5 stars
    I used less coconut milk for a lighter version and omitted chili it was perfect! Such a hearty and delicious soup!

  74. Tom says:

    4 stars
    Soup had good flavor. But did not set well with me. I had never used that much coconut cream in a recipe and it may be just too rich for me. All of which I had no idea was an issue – so I am happy I am participating in this 10 day event. I can now change the recipe up, while still keeping the flavors and work to find out what works for me and my spouse.

    • Simple Green Smoothies says:

      For sure go for coconut milk next time, rather than coconut cream, if you can! That will keep it from being too rich.

  75. Keisha says:

    5 stars
    This is an amazing soup!! It is always a hit for my family! My hubby really loves it!

  76. towania bellia says:

    4 stars
    I’m a big fan of Thai food so was excited about this soup. I did make a few changes. 4 cans of coconut milk added way to many calories and fat. I used two cans and 2 cups of broth, plus a little cornstarch to thicken. I omitted the maple syrup and used fish sauce and coconut sugar instead. I also added protein and a couple of extra veggies. I added rice as a side. The soup was delicious. I enjoyed how easy the recipe was and that it cooked up fast. Perfect for a busy night. I will make it again.

  77. Jamie says:

    4 stars
    The flavor of this soup was good, but the proportions seemed off to me, not nearly enough vegetables compared to broth. Next time I’d at least double the carrots and mushrooms, and add some tofu to make the soup a meal.

    • Simple Green Smoothies says:

      Love that you have plans to customize next time, Mary! Rawk on!

  78. Mary McGhee says:

    4 stars
    The flavors were good. Next time I’ll add rice and more carrots to make it more substantial. My spiralizer makes really long strands. Next time I’ll use the food processor to grate them.

  79. Dora Suarez says:

    5 stars
    Something about cooking this soup brings joy to my soul.
    It is Aromatic, Tasty & Filling.

    I slowly slurped every spoonful and suggest you do the same.
    Bask and enjoy the aromas in every taste and morsel, yeah – it’s that good.
    Oh, and don’t be afraid to use the full fat Coconut milk.

    • Simple Green Smoothies says:

      Hi Dora!! Soup that can bring joy to your soul is def a keeper! So glad you love it as much as we do!

  80. Sharon says:

    5 stars
    Loved this soup especially since it did not include fish sauce. Would definitely make this soup on a cold winter day.

  81. Cynthia says:

    5 stars
    Easy to cook and yummy. Actually I don’t like the spicy curry, however by using the syrup, the spicyness is reduced dramatically. This is a good recipe.

  82. Lisa Reed says:

    4 stars
    Quick question – the 873 cal – is that for 1 bowl with full fat coconut milk or is that the cal. count for 4 bowls? I forgot to mention in my previous comment, one of the reasons it was likely bland is because I did use the low fat coconut milk, I’m certain that changed the quality of the flavor a bit- bland but not bad at all. Again would make again just would ramp up the flavors for my palate.

    • Simple Green Smoothies says:

      Hi Lisa! The 873 cal. is per serving for this Thai Coconut Soup, when using full fat canned coconut milk. To reduce calories and fat, you can use a lite coconut milk instead. Def play around with spices and seasonings to rawk those flavors, Lisa-style! 🙂

  83. Lisa Reed says:

    4 stars
    I would make it again but for me it was bland – I would probably spice it up a little. (kept tasting it while cooking it yesterday)
    The modifications I would make are not true to a thai recipe I’m sure – I would probably add some chipolte pepper or hot sauce, squeeze the lime on top. I did double the zucchini spirals to increase the bulk (so I fill up and get more veggies).
    It’s just me so when I serve it tonight I will likely serve it with a piece of meat either a small 4 oz. steak or a grilled chicken breast.

    • Simple Green Smoothies says:

      Actually Lisa, traditional Thai food is super heavy on the spice and flavor – so we say go for it!

  84. Angela McFadden says:

    4 stars
    Used red Curry paste. It was delicious.
    I don’t have a spiralizer but wanted to use the last of my garden zucchini, so I used the largest grater on my food processor. It still worked well!

  85. Neil says:

    4 stars
    I found the soup to have a good but different flavor. This is the first I have eaten the coconut milk and Thai curry paste (I used the red paste) and it took the second bowl before I got used to the flavor. Believe I will add some hot pepper or red pepper to it to give it a little more flavor.
    I used the potato peeler on the zucchini and wound up with strips that were way too long. Next time I will have to cut the zucchini in half or thirds to get shorter pieces.
    Enjoyed the soup and make it again.

  86. Debra C says:

    5 stars
    This soup is by far my favorite. I will definitely be making again.

  87. Tina says:

    5 stars
    I believe I have made this recipe before. Tasty & comforting, but for some reason gave me a terrible stomach ache last time I made it. Maybe it was the full fat coconut milk? Maybe because the coconut milk had guar gum in it? (I will look for one without). This time I decided to go with light coconut milk & it was still good! I still love Thai coconut-based soups. I especially love vegan Kao-Soi at one of my favorite Thai restaurants. To this recipe I added some organic sprouted tofu & the suggested toppings, including cilantro. One additional topping that I’ve loved at the restaurant, is chopped pickles. I know, sounds strange, but is so delicious. I will make this again, as long as my stomach can tolerate!

  88. Maisha says:

    5 stars
    Since I like eating Thai food, it’s nice to be able to create this refreshing soup at home!

  89. Patricia Hastings says:

    5 stars
    This soup was amazing! I loved it with the cashews sprinkled on top! I look forward to pulling this out of my freezer in the upcoming colder months!

  90. Julie Mills says:

    5 stars
    I made this soup, which I felt was a bit out of my comfort zone, as I don’t usually cook with some of the ingredients in the recipe, like coconut milk and mushrooms. It was unique in flavor and was a very welcome change to routine. I would definitely make it again.

    • Simple Green Smoothies says:

      This is so awesome Julie! Glad you tried something new!

  91. Beth says:

    5 stars
    Wow! This was so easy to make and it’s so delicious! I’ve never used the paste before! It makes such a great flavor. Love it!

  92. Carolyn says:

    5 stars
    OMG! This soup is delicious. I will definitely make it again. Now, I need to find a little lemon grass somewhere! Thank you for the recipe

    • JW says:

      5 stars
      Being pregnant, I halved the red curry paste. The flavour is wonderful. So many fresh, delicious ingredients and the zuchini rather than regular noodles means even more flavour while packing in more mourishment! I created little tubs of the condiments, and just love the lime hit.

  93. Dawn says:

    5 stars
    This soup is so quick, easy, and of course, DELICIOUS!!! I used green curry paste. There’s a nice sweetness to the soup. The Serrano peppers give it a kick!

  94. Tania Allan says:

    I think this may be my favourite soup!! It is so delicious and so simple to make. Just a few good real ingredients. My husband and I loved it and I actually finished the pot the same day I made it hahah it’s just hubby and me and I devoured it ❤️

    • SGS Rawkstar Jess says:

      This soup is SO amazing! It’s no wonder you two devoured it! 😀

    • JW says:

      5 stars
      Being pregnant and a little sensitive to acid, I halved the red curry paste. The flavour is wonderful. So many fresh, delicious ingredients and the zuchini rather than regular noodles means even more flavour while packing in more mourishment! I created little tubs of the condiments, and just love the lime hit.

    • Simple Green Smoothies says:

      So smart to adjust the recipe to what works for you, JW! And congrats on your little one!

  95. Ashlee says:

    I’ve looked at the recipe several times…. how many servings is it?

  96. Dani Mitchell says:

    5 stars
    Obsessed!!! This soup is magical! I love how I don’t have to even follow the measurements to a T… and it still taste great. Of course it’s better when I follow it, but sometimes I just like to be wild and free. I do add more of the Thai curry paste (the red one is my fav) and do add extra veggies like carrots and bamboo.

    • SGS Rawkstar Carissa says:

      That’s so awesome, Dani!

      It’s so fun to experiment on new recipes and tweak them as you go!

  97. Erin says:

    This soup is SO good! Thai spiced food is actually not my favorite, but this one is a definite winner.

  98. sheila says:

    5 stars
    This was a wonderful recipe – I definitely recommend this soup.

  99. Sheila Beth Langlais says:

    5 stars
    EXCELLENT!!!!! I LOVE LOVE LOVE THIS SOUP!!!!! THANK YOU SO MUCH.I CAN EAT THIS EVERY DAY!

    • SGS Rawkstar Carissa says:

      This is one of my favorite soups as well! I love it too. So delicious!!!

  100. johanne says:

    5 stars
    Hello. This soup is absolutely delicious! I personally tried to turn it into a stew by adding more veggies to it — also very good!

    I would like to know if this recipe can be frozen. Has anyone tried freezing it?

    Thank you, Jen.

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About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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