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


  • 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


  • 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.



  • 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


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

  1. Eurica Billinger says:

    3 stars
    I really wanted to like this soup more than I did. I don’t like milk, so that could be my issue. I love the consistency of the zucchini noodles, the crunch if the cashews and the lime juice brought it to a new level. It was just too milky for me. Maybe if I had it as an appetizer, smaller serving, I would have enjoyed it more.

    • Simple Green Smoothies says:

      You could def use less milk and broth, plus more veggies to make it a consistency you’d enjoy more. We’re all about making it your own!

  2. Wilma Q. Riddell says:

    5 stars
    The taste was smooth and creamy. The aroma took my breath away and I felt swept away to a tropical island.

  3. Teri Leigh Baird says:

    4 stars
    This one is a keeper with a few adjustments. We love spicy so I threw in the pepper to meld while cooking along with a couple of tablespoons of red crushed pepper. I do not have a spiralizer, so I thinly sliced the squash. Also added a bit of rice. Next time, I will double the veggies as it seemed a bit of a waste of coconut milk.

  4. Gina says:

    3 stars
    This soup was interesting. Not spicy at all. But adding the little extras were a must. I had an extra mushroom so fried it up and added it along with the cashews and onion but oh my adding extra lime was a must for me. Completely changed the soup in my mind.

  5. Lucia says:

    3 stars
    Super easy to make but flavor a little lacking. I don’t handle spices so it was difficult to use spice for flavor without making it too hot to eat or trouble my stomach. My husband didn’t care for it but he also doesn’t like mushrooms. Will see if the flavors are enhanced tomorrow.

  6. Susana says:

    5 stars
    So yummy!!! So healthy!!! But best of all, SO SIMPLE!!!

  7. Kristina says:

    5 stars
    My favorite soup recipe so far. I can’t wait to share this with my mom, sister and my daughters!

  8. Debra says:

    5 stars
    My favorite so far in the 10 day soup challenge

  9. Lisa Bixby says:

    4 stars
    This is a lovely, mild soup. I used 1/2 light coconut milk and 1/2 full fat coconut milk and thought the texture was very good. It’s got a mild flavor, so next time I will heat it up a bit more with more curry paste or some siracha. My husband likes this one too!

  10. Janice jack says:

    5 stars
    It was such fun to make a soup different from the usual. And ingredients were still simple and steps quick and easy! I only added a bit more pepper for an extra kick. Delicious!

  11. Patty says:

    5 stars
    Really loved this Thai coconut soup. I did omit the curry paste. It was to spicy for us. Everything else was delicious. Will definitely make this recipe again.

  12. Melanie Judd says:

    5 stars
    I didn’t get a chance to make this one yet but I can tell from the ingredients I’m gonna love it! Tonight took us to the last fair of the season in Maine so this will be on the menu tomorrow night!

  13. Jenni S says:

    This soup is all about the toppings. The coconut thai base is simple and delicious, but you can load it with whatever toppings you can dream up. A favorite for sure.

  14. Becky Bronson says:

    5 stars
    Loved this recipe! I was so excited to try it once it was ready that I forgot to photograph it! So far, this is my favorite and it was so easy!

    • Simple Green Smoothies says:

      You know it’s good when you forget to grab that pic for IG! Kale yeah!

  15. Priti says:

    5 stars
    Me and my family enjoyed the soup very much. I made with less with coconut milk to keep it liter with calories.

  16. Sharon Larsen says:

    5 stars
    Better than I expected… I used the lower fat coconut milk as I thought the full fat would be too rich for me… and it was really good.

  17. Cindi Gustafson says:

    3 stars
    This one was okay. Needs a little bit more something, not sure what. I used Thai red curry paste, not sure the difference between red and green I’ve only used red curry paste once before this. I did use Trader Joe’s organic coconut milk and have to say it’s the best canned coconut I’ve ever used. So many of them separate where the fat is so hard it’s difficult to incorporate. Because of that I researched coconut milks and found Trader Joe’s was rated high because of the consistency. Just wish there was one closer to my home. I’ll try this one again but maybe adding more mushrooms, Thai curry paste, and maybe some cilantro.

  18. Kristina says:

    5 stars
    My favorite soup so far! I didn’t change a thing!

  19. Julie F says:

    5 stars
    Confession – I have never cooked with coconut milk. It’s embarrassing I know. Imagine my surprise when I tasted this devine (yes a holy experience) soup tonight, mind blowing! This was amazing and I don’t even feel bad having used full-fat coconut milk. I added a little brown rice that I had left-over from last night’s dinner and this was a perfect meal. Can’t wait for lunch leftovers tomorrow! Thank you!

  20. Sombra says:

    3 stars
    Great flavors. A little to spicy for me. I would add the peppers if you like it spicy. Adding the basil, lime juice and cashews help tame the heat. This soup definitely fills you up.

    • Simple Green Smoothies says:

      Feel free to back off on the curry paste a bit if that helps as well, Sombra. So glad you tried it!

  21. Cindi Hall says:

    5 stars
    I made this last night to have for dinner tonight. Such an easy thing to make!! When I tasted it before putting it away I was kinda like, “eh, not sure.” BUT! I’m having for dinner tonight and it’s amayyyyzing! Will definitely make again and again!! Thankful to have enough for leftovers and lunch!! Yum!!

  22. Shannon says:

    4 stars
    Todays soup was definitely interesting. I love Thai food and so does my husband so we were very anxious today. It was interesting. It was very simple to make. I made 2 pots more or less… I cut the ingredients in 1/2 because I wanted to try two different variations. As it was printed and then without the maple syrup. I am not a sugar person, so I just wanted to see. I found that the maple syrup one was too sweet for me. My husband loves maple syrup so he didn’t complain at all. :-). I also liked the flavor of the full fledged recipe without the syrup but was thinking it needed something more to be a complete meal. So, I defrosted some shrimp in cold water and quickly sautéed them then threw them in my soup. I think Kale and tofu would have also been a wonderful … thank you for the recipe !!

    • Simple Green Smoothies says:

      Absolutely Shannon! We’re not anti-meat here, so if tossing those shrimp in made this soup for you, then we say go for it! Love that you lowered the sugar content by omitting the maple syrup. Rawkstar move!

  23. Shannon Harris says:

    5 stars
    This was fantastic! I was so surprised how easy it was to make. Both of my kids really liked it too. We used leftover rice instead of the zoodles, and I didn’t have lemongrass, but it still turned out good. Next time I’m going to follow the recipe exactly. It’s very filling.

  24. Ren says:

    2 stars
    I usually make curry from scratch. This is my first time using a store bought paste and I have to say, I will never do that again. It came out really bland spice-wise but really sweet because of the added sweetener. I ended up adding some ginger, coriander, a dash of cayenne and that made it edible. I wish I had had some lemongrass I feel like that’s almost a requirement for this dish.
    Also, I feel like there wasn’t enough substance. It was mostly liquid. I even used two carrots and more than a cup of sliced mushrooms.

  25. Cynthia says:

    5 stars
    First time for Coconut soup and it was very good. I did use half of the coconut milk in light coconut milk We will probably add chicken the next time for some extra protein.

  26. Zelda Greenberg says:

    This the first time I have eaten this type of Soup. The coconut thai Soup had a nice flavor and the “toppings” added to the texture. Mild and gentle, I would make again.

  27. Dawn H says:

    5 stars
    This is abundantly flavorful! It is a favorite! So easy to make! Delicious!

  28. Marathon_gal says:

    4 stars
    I made this soup last night and, quite honestly, was a little disappointed that it wasn’t more flavorful. Fast forward to today when I remembered the suggestion to add green onion, Serrano peppers and cashews as toppings. I wanted this to be an entree soup so I added some power greens and tah dah, it is delicious. I like things pretty spicy so I would add more curry paste next time.

    • Simple Green Smoothies says:

      Love your add-ins! Upping the flavors in a way you love is always a win with us!

  29. Stephanie Whitney says:

    5 stars
    I absolutely LOVE this soup! My grandson liked it but my son says he didn’t. He never likes anything.

  30. Erika says:

    Delicious and full of flavor. I added some diced avocado and next time I’ll add some chicken as well :-).

  31. Rosalyn says:

    4 stars
    I love curry and I truly enjoyed this soup! I served it over rice and it was delicious. I did add a little seasoning to it because it was a little bland, but other than that I really liked it. The cashews, green onions, Serrano peppers, and lime are a very nice touch.

  32. Keturah Tracy says:

    Sooo delicious and simple! Excellent introduction to plant based foods for those who are hesitant.

  33. Tiffany says:

    5 stars
    This soup was amazing!! So flavorful and satisfying. It will be going on regular rotation in my house. I cut the fat a little by using only 2 cans of coconut milk and the rest of the liquid was vegetable broth. It was still very rich and comforting. We already have plans for other vegetables that could be used, like snow peas or bamboo shoots.

  34. Edith says:

    5 stars
    Yum, creamy and filling. I never would of imagined making a hearty soup could be this easy!

  35. Lynda says:

    4 stars
    I did not get to do justice to this soap. It needed the toppings.
    Sorry forgot to rate yesterday.

  36. Hilgay Beckles says:

    5 stars
    I loved this soup even before I started to make it. I’m an island girl and the fact that it has coconut it in, I knew I would love it. It did not disappoint.
    My tolerance level for spicy dishes is pretty low, so I used quarter of the amount of curry paste and used yellow bell pepper. This will be my go to soup from now on-bonus, it’s so quick and easy to put everything together..

  37. Debb Walker says:

    5 stars
    Love this smooth & delicious creamy soup & hubby approved too!

  38. Ruthann Brower says:

    5 stars
    Loved this one! spicy, crunchy, this is delicious over thai noodles also. The lime give it the extra citrus taste. One extra alternative is to use some rotisserie chicken for the ones that want that.

  39. Jennifer Pool says:

    4 stars
    I decided to use a bit of creative license on this recipes because I love Tom Kha Kai, and I don’t like maple syrup for anything but my waffles (Nope! Not even on my flapjacks!). So I lowered the curry paste to 2 tsp. and made a sort of stock with roughly chopped onions and jalapeño, crushed and chopped lemongrass, and about 4 tbs. of a garlic-ginger paste I made from scratch. I cook this all in some veggie stock for about 30 minutes and then strain, discarding the solids. That’s when I go back to this recipe and add my coconut milk, and veggies and bring to a simmer. I also added tofu because everything is better with tofu! There you have it – a super veggie forward Tom Kha Kai. It was absolutely wonderful with the heat and the lime/lemon flavors. I’ll definitely work with this recipe as it is so versatile in what you can add to it.

    • Simple Green Smoothies says:

      And your cooking show airs on which streaming service and at what day/time…??? LOL.
      LOVE your add-ins and creativity Jennifer. Thanks for sharing!

  40. Janet says:

    1 star
    Did not care for this soup. Don’t like spicy so did not want to buy thai curry paste with no future plans for its use so I used a combination of curry and turmeric powder. Tasted like veggies in warm thin milk. Husband took one taste and said no. I ate some of the vegetable out of it and tossed the rest. Not a keeper for us.

  41. DVM says:

    5 stars

  42. Catherine Kiel says:

    4 stars
    I scaled this down to one quarter recipe because it said, “Serve immediately” and heard from others that zucchini does not freeze well. I used just one can of coconut milk which is labelled “220 calories per serving, about 3 servings per can.” Yikes! In my opinion this recipe serves 12! Exotic flavorings (don’t forget the toppings!) meld together to make this a special one bowl meal.

  43. Crystal Frizzell says:

    3 stars
    I wanted to love this one, but it was not our favorite. Taste was really nice, and it was easy to make, and it looked beautiful!!! However, the consistency was not great for us. Everything turned out kind of wet, soft, and slimy. My husband did not like the doodles, so he suggested that we put the leftovers over a bed of rice. I wouldn’t make it again, but I am still happy that I tried it!

    • Simple Green Smoothies says:

      We’re happy you tried it too. And love your guy’s suggestion of putting it on a bed of rice to make it something you love more. Soup-er idea! 😉

  44. Lee Ann says:

    5 stars
    This soup had a lot of flavor despite having no broth. It’s loaded with vegetables. It I did add rotisserie chicken which was delicious

  45. Susie parker says:

    5 stars
    This is yummy. I pureed the carrot and zucchini and had just some zoodles whole. Also added red pepper.

  46. Nicole King says:

    3 stars
    I decided to buy lite coconut milk, since I am not a vegan at heart. Even with half the fat, I feel this soup is still really creamy, almost a buttery texture. I enjoyed tasting the red spicy curry paste, which I have never used until this recipe, which was good, not too spicy. Overall, I enjoyed the creamy, sweet and spiciness, but I would serve this earlier in the day because of the amount of fat.
    In the future I may do half lite coconut milk and half almond milk for even less fat.
    I did serve this with jasmine rice and almost reminded me of a spicy dessert. Yum.

  47. Erin says:

    5 stars
    Doubled the carrots and mushrooms and took full advantage of the serrano pepper + the other toppings. It was good!

  48. Jennifer Kelsey says:

    5 stars
    This soup is so flavorful and creamy. I subbed the mushrooms out for some red bell peppers as we have a mushroom allergy in our house. It was very yummy!

  49. Allyson says:

    1 star
    I really wanted to like this one, because I do love the ingredients (minus the fungus). It was just really bland and “meh”. I think it’s redeemable, though. I will add more veggies and spice the next time to see if I like it more. (I do love that it’s super easy, so that’s why I think I’ll try it again with the added items.)

  50. sally says:

    5 stars
    oh my my, oh yes! I didn’t do full on coconut milk with this one, as I am on WW. I substituted cashew milk for all but 1 can of full fat. It must be amazing with all the fat! lovely soup. I can’t wait to have leftover and make again.

  51. Karen says:

    5 stars
    Delicious!! I didn’t have cashews so I added the cashew cream. It was such a hit I have NO leftovers. My husband ate his with some salmon and left over rice. We all walked away from the table very satisfied. This will be made again!

  52. J Kumar says:

    5 stars
    My husband and I really enjoyed this soup. I follow a low FODMAP diet, so made a couple changes. I used lite coconut milk and Penzey’s Sweet Curry Powder, instead of the Thai curry paste. It was flavorful and tasty!

  53. Elzbieta Koceniak says:

    5 stars
    Very tasty, my husband like it a lot

  54. Sonja Davis says:

    5 stars
    I love anything with coconut milk/cream. This soup was delicious though the next time I will add shrimp for a little seafood flavor. I did add ginger and left out the Serrano pepper since I’m susceptible to peptic ulcers. I’m still learning how to post pictures in a blog, so sorry, I’ll keep trying.

    I also made the tomato soup but just enough for two, it’s gone. The only change I made was adding sun dried tomatoes which added an extra flavor. I did not use cashew cream, need to practice that one a bit more.
    I make soups constantly with my own stocks.
    I give both soups five stars.

  55. Glenda says:

    5 stars
    Easy to make. Taste very good.

  56. Kimberly Rock says:

    1 star
    This was easy to make but we did not like this one

  57. Julie Lopez says:

    5 stars
    Easy to make once all the ingredients are prepped. Tasty. Will make it often.

  58. Eva McGuire says:

    5 stars
    Love it! Enjoyed the spicy flavor. Next time will cut the zoodles before adding.

  59. Ann Marie Loughlin says:

    4 stars
    This was the first time I cooked with Coconut Milk. And my first time with curry paste. It did have a bit more heat then I am used to, but I liked it and I will make again. The recipe with the challenge did not say how long to cook the carrots, but after watching this video and looking it up in your cookbook (which I own) I see it needed 15 min. So my carrots were a bit undercooked.

  60. Laura G says:

    5 stars
    Used canned coconut milk lite and it was plenty rich. Would increase to 3 carrots and 2 c mushrooms.

  61. Lily says:

    2 stars
    Easy to make with simple ingredients but I found it very bland. It needs more flavouring.

  62. Grace says:

    4 stars
    Wow, the flavour is vibrant! I used the red paste and it’s sure SPICY! Topped with avocado (which helped cool it down a bit), cilantro, lime and chopped cashews. I’m not a huge coconut fan so I thinned mine out a lot: 1 can coconut milk and the rest water. I cooked the zucchini and jalapeño peppers in with the carrots and mushroom because I don’t like raw zucchini. This has been melding in my fridge for almost four days. Will freeze the leftovers. Very very flavourful!

  63. Brenda says:

    5 stars
    So… I’ve been worried about this one since I ssw it lol! I love Thai, hubby hates it- and won’t eat most of the ingredients. We’re also trying to loose weight & all the coconut fat was worrisome. I decided to use 1/2 coconut water to lighten it up by half. I also used thick slices of the mushrooms and peeled the zucchini to try & hide it. I expected to love it & wasn’t disappointed! Big surprise- after ladling out only the “agreeable” parts, my husband loved it so much that he went for seconds! THANKS!

    • Simple Green Smoothies says:

      Seeing the added fat can be scary when wanting to lose weight. Yet, don’t forget that healthy fat can help you stay fuller longer and be a friend in your weight loss journey!

  64. andrea says:

    3 stars
    First time making and eating coconut soup. I was pleasantly surprised. Glad I challenged myself.

  65. Kana Ferguson says:

    5 stars
    So delicious and surprisingly filling for how few ingredients there is. This will definitely be in rotation at my house

  66. Heather S. says:

    5 stars
    I could eat this EVERY DAY! I cut the coconut milk and curry in half and added about 1/3 cup of red lentils. I chopped the zucchini instead of spiralizing. The soup was more like a thick sauce and we ate it over rice with homemade pickled hot peppers, cilantro, lime and cashews.

  67. Kele Martinez says:

    4 stars
    Loved it but I didn’t follow the recipe exactly since 4 cans of coconut milk seemed a little too much

  68. Laura Young says:

    3 stars
    Pretty tasty! I used heart of palm noodles instead of zoodles. Felt like it was missing something, but not sure what.

  69. Emily says:

    5 stars
    Loved this one! I think it’s definitely going to be one of my go-to recipes! I used some Trader Joe’s green chili sauce instead of the curry paste, and it still tasted great with the Thai seasonings in the sauce. Thanks for sharing!

  70. Judith W says:

    3 stars
    Not my favorite. I don’t think I would make the soup again it was pretty bland I even added more curry powder and pepper and just wasn’t to my liking

  71. Julie Koreck says:

    5 stars
    I don’t like curry so i was skeptical that this soup would be any good. But i really enjoyed it. Adding lime juice and the cashews added an extra bonus.

  72. Debby Clark says:

    5 stars
    This is delicious! I did not have a spiralizer but I did have 2 cups of grated zucchini in my freezer. I used that and like the texture it adds to this soup. My husband, who will not eat zucchini, ate a full bowl of this soup, He said it has a rich flavor.

  73. Kathleen says:

    5 stars
    So good! I used full fat coconut milk. If you’re not eating vegan I think shrimp would be awesome in this soup!

  74. Lisa Wilson says:

    5 stars
    OH MY GOD ssoo good. Very quick and easy to make, will cut the zoodles into shorter lengths next time so you don’t have to slurp the noodles.
    Will make this often.

    • Simple Green Smoothies says:

      Shorter zoodles sounds great. Or you could totally rawk a ‘Lady and the Tramp’ moment with your sweetie! So glad you loved this soup Lisa!

  75. Lydia S says:

    5 stars
    Not a fan of coconut but LOVED this soup. Something about it very comforting.

  76. Grace says:

    5 stars
    The lime and cashews added so much! I didn’t have a serrano pepper, so I added red pepper flakes instead. I also cooked the scallions into the soup. I was unsure about the squeeze of lime, but it really added a much needed zing. Loved this addition! I will be making it again! Next time I will thicken it up by adding more carrots, mushrooms and zoodles.

  77. Ashley says:

    2 stars
    I gave it a good shot. The toppings that you serve it with help, but the flavor still wasn’t good for me and I felt an aftertaste that just wasn’t that great.

  78. Amanda Rae Simon says:

    3 stars
    I didn’t love this one as much as I wanted to love it, but it might have been due to the light coconut milk that I used. That said, I will make it again and try to tweak the basic recipe.

    • Simple Green Smoothies says:

      Def let us know what you think when you try it again, Amanda. Full fat coconut milk will def up that flavor factor!

  79. Andrea Tharian says:

    5 stars
    Fabulous recipe! Perfect combo of veggies, spice and coconut to help us get over our fall colds.

  80. Sara Gilmore says:

    5 stars
    THIS one goes into the keeper file. Mr.Grumpy pants who was not thrilled about the ten days of soup reeeeeeally liked this one. He’s made me promise to make it again. Added some chopped kale to mine along with some red pepper slices. It was SO good. THANKS for this recipe. So simple quick and easy. It was PERFECT after a day of hiking. Looks like there won’t be any left to go into the freezer. Oh well.‍♀️

  81. Simone Michals says:

    5 stars
    Loved the Thai Coconut Soup! Yummy! I added lemon grass and grated fresh ginger. Loved the creaminess of the coconut milk. I used half regular and half lite. I’m not missing the chicken that’s usually in this soup. This soup was so easy to prepare. Thank you Jen! Your recipes are wonderful!

  82. Jo-Anne Vandierendonck says:

    5 stars
    My husband was home unexpectedly so joined my friend and I at our gals lunch. All three of us loved this soup, even my zucchini-hating husband. I used less coconut broth but maintained the same volume of the rest of the ingredients. The Massaman curry paste I used provided the perfect level of spicy heat for us. I served it with basil, coriander, roasted cashews and lime wedges. This recipe will be a new favourite in our home.

  83. Jax says:

    5 stars
    Favorite so far. Im excited to have leftovers of this. Any thing coconut and in.

  84. Leah Waring says:

    5 stars
    When I first tried this today, I almost forgot the limes and I am so glad I didn’t forget because this soup is so good with a squeeze of lime! Super tasty!

  85. Kelly says:

    5 stars
    Delicious and very filling!

  86. Pamela says:

    4 stars

  87. Angela Arder says:

    4 stars
    This blend was good to physically make because it gave me the insight how all these flavors come together. I have had broths like this but never knew the behind the scenes and it came out perfect with my own little spin.

  88. Alexandria W says:

    4 stars
    Simple and Tasty! I left out the mushrooms, and used honey instead of maple syrup. Served it with rice to make it a bit more filling without the addition of some kind of protein. If I make this again, I might try it with chicken or tempeh.

  89. Jesse Petersen says:

    4 stars
    Rich, but delicious!

  90. Diana G Adame says:

    5 stars
    It was very savory, loved it with the lime and cashew toppings

  91. Rodney Michael says:

    5 stars
    What a simple and tasty recipe. This is one I will make for company.

  92. Anna says:

    3 stars
    I used regular coconut milk instead of the coconut cream from Trader Joe’s. Cutting out that little bit of fat wasn’t enough to help with the mouthfeel. The taste was great but it was just too heavy of a soup for me.

  93. Melyssa says:

    4 stars
    I am not a fan of coconut, but I like this flavor profile. The Red Lentil Curry is still my favorite. But I would make this again for sure.

  94. Patrice Manning says:

    5 stars
    Well, I was so surprised the mix of ingredients all made a delicious soup! I love coconut, so I was eager to make it. Yummy, its a keeper!! We even had a spiralizer which after using it, I threw the zucchini spirals into the pan while it was only cooking for about 5 minutes. out of 20! The zucchini was still a bit crunchy in my soup, so it wasn’t a big mistake. I did follow the recipe exactly, except omitted the hot pepper.

    Thank you Jen and staff. I can’t thank you enough for the wonderful healthy recipes.
    I posted a photo of my soup!! I might even put it in the scrapbook as the beginning of a heathier life!

  95. Renee says:

    5 stars
    Wow Jen. Thank you, this is now my new favourite soup ❤ It’s so quick and easy to make, and souper delicious I love the zucchini noodles in this, I also added some snow peas from my mums garden, and topped with coriander, spring onions, chopped peanuts, chilli, and lime. My fussy 11 yr old said she didn’t really like it, but then she did eat most of it. The rest of the fam loved it too, and not one of them asked where is the chicken. Will definitely make this again, I might try
    adding kaffir lime leaves next time ❤

    • Simple Green Smoothies says:

      Ah the complexity of the tween-ager! LOL. The kefir leaves sounds like a great add. Thanks for the idea Renee!

  96. Shelby McLaughlin says:

    5 stars
    We loved this recipe! Our zucchini went bad before we could use them but we had rice noodles on hand and it was great! We did t add the peppers for our younger kids but we added bean sprouts. Will definitely be making this again!

  97. Patricia says:

    5 stars
    This was my very favorite soup. My husband even loved it. I didn’t use 4 cans of coconut milk, just 2 and it worked out perfect. That was the only change I made.

  98. Soup’n It in Nebraska says:

    5 stars
    Yummy soup — loved it!!! I will definitely make again. Followed the recipe exactly, even used all the suggested toppings.

  99. Elizabeth Martin says:

    5 stars
    Delicious and easy – my favorite combination! I decided to saute a little zucchini on the side and add to my bowl because I plan to freeze most of this batch. I love being able to bulk up soups with a variety of veggies.

  100. Christina says:

    5 stars
    Added some broccoli with the carrots, then threw a handful of Asian salad mix upon serving, Really good.

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#1 Green Smoothie Of all Time— no joke!
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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