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. Jema says:

    5 stars
    We enjoyed this quick and easy soup. To disguise the mushrooms, I used someone’s suggestion of blending it in a mixer. The family never knew 🙂 Another great recipe that will definitely be in my rotation.

  2. Shirley A Grindon says:

    5 stars
    I made this soup yesterday, it was delicious! It was light but filling, we really enjoyed it. I added the garnishes of green onions, cashews and lime wedges. Will definitely make again.

  3. Ria Briane says:

    5 stars
    I made this soup last night and it was amazing. I usually feel the need to add spices to recipes, but the coconut milk & red curry paste was perfect. *Don’t forget the sea salt. 🙂 We were afraid that the sliced serrano on top would be too hot but it was a nice kick of heat. I used my julienne slicer for the zucchini since I couldn’t find my spiralizer. The recipe turned out well and since we both enjoyed it, I would definitely make it again.

  4. Kristin Campbell says:

    3 stars
    This soup was good, but just missing something for me. This is one i would need to play with a little to get it added into a regular rotation.

  5. Kem says:

    4 stars
    This soup is really tasty! I added fresh lemongrass to my soup for an added burst of flavor! I have had this soup with chicken but I enjoyed the soup without any meat. I have leftovers that I’ll freeze for future meals and will definitely make this one again. I am really enjoying the 10-day soup challenge! It’s exposing me to so many new TASTY plant-based options to help me on my wellness journey.

  6. Nancy Koorenny says:

    It was ok not my favorite

  7. Mikayla Lepole says:

    5 stars
    This is such a delicious soup. Incredibly simple but so flavorful!! I would recommend have a some type of side, because it isn’t super filling. But soooo good, highly recommend!

  8. Jeff says:

    5 stars
    Super easy to make. I normally don’t like zoodles, but they were great in this soup. Extremely filling. I did half full fat and half low fat to reduce the calories.

    • Simple Green Smoothies says:

      Half full and half low fat is a great way to control calories and fat. Nice move Jeff!

  9. Alice says:

    5 stars
    Love this soup! I was never a big fan of soups, but these sops are changing my mind. I will definitely make this one again.

  10. Brittany Sinclair says:

    4 stars
    I definitely enjoyed the curry though I had to change it a bit because I try to eat low fat/calories, I used one can of full fat coconut milk and 4 cups vegetable of broth I also added Thai seasoning to add a bit more flavor but other than that I really liked the recipe.

  11. April Chapman says:

    5 stars

  12. Kris says:

    5 stars
    Very good. I used 2 cans of lite coconut milk and 2 cans of regular coconut milk (full fat). I cooked the carrots a good bit before I added the mushrooms. I didn’t have maple syrup and didn’t want to buy any for only 2 tsp for the recipe (and I don’t use maple syrup for anything else), so I substituted with raw honey. Next time I’ll use more mushrooms and carrots, and less zucchini.

  13. Keah says:

    4 stars
    I was pleasantly surprised that I like this soup. I used half full fat/half lite coconut milk. Also, shredded all of the veggies except the mushrooms. I know it will be even better for lunch the next day.

  14. Paul says:

    5 stars
    So far my favorite from the soup challenge, really enjoyed the flavor and all veggies in the soup. For the last soup I said I would add more spice, well ask and you shall receive, I used jalapeños from my plant as garnish and my mouth was on fire, they have been super spicy lately. Will be adding this to our soup rotation.

  15. Brittany Olson says:

    5 stars
    I absolutely loved this soup! I only had half the amount of coconut milk so I made half of a batch and I’m sad that I didn’t make a double batch. It was super fast and easy and very flavorful!

  16. Frances Tutt says:

    4 stars
    I was looking again at this. I think if it is for kids then it is good, but for me I would want to spice it up. I looked up what is usually in Thai cooking and found these ingredients. I know the paste was in there but I would want more.
    Coriander root and seeds
    Cumin ground or seeds
    Ginger root or ground
    Garlic cloves

    Green Peppercorns (Prik-thai-orn) …
    Holy Basil (Bai ka-prow)

  17. Deedra says:

    5 stars
    Delicious! Added thinly sliced red pepper.

  18. Sheryl Biermann says:

    5 stars
    Hi Jen! Day 3 Soup Challenge! This soup was delicious! I had never cooked with coconut milk before and I can’t believe how great and rich it tasted. It reminded me of lobster bisque (hmmmm maybe another recipe?) Will make again!

  19. Shannon says:

    5 stars
    This is a keeper, love it.

  20. Laura says:

    5 stars
    It was good, but it was missing a little something, I didn’t know what to add,, saw some broccoli, didn’t think it would work but I really needed to use up the broccoli. Man oh man, this is awesome! This will go into rotation with the broccoli, it’s so creamy and delicious with the broccoli. Thank you for the recipe! Oh, and I did not add the lime.

  21. Laura says:

    5 stars
    It was good, but it was missing a little something, I didn’t know what to add,, saw some broccoli, didn’t think it would work but I really needed to use up the broccoli. Man oh man, this is awesome! This will go into rotation with the broccoli, it’s so creamy and delicious with the broccoli. Thank you for the recipe!

  22. Judy Nolte says:

    4 stars
    Super easy to make and good flavor. Too much fat/saturated fat though to justify making it again.

  23. Melisa AlJamal says:

    5 stars
    Day 3 Challenge: Coconut Thia Soup. I actually added onion and sauted with carrots and then set them aside. I then followed directions with the exception of mushroom and zucchini. I split the soup for 2 portions I would freeze and add zucchini & mushrooms when serving. I then took other half of soup added mushrooms and 1 portion of zucchini. I set up 2 portion for tomorrow and my dinner tonight.
    This soup challenged my comfort zone, as I think I would of not selected it due to curry paste & pepper and my thought that it was spicy. But I absolutely loved it!! I might add shrimp tomorrow for lunch. I would rate this soup 5++ stars.
    #10daysoupchallenge #simplegreensmoothies

  24. Kimber says:

    4 stars
    Delicious, creamy and spicy! Will definitely make again!

  25. Melisa AlJamal says:

    5 stars
    Day 3 Soup Challenge: Coconut Thia Soup. I actually added onion and sauted with carrots and then set them aside. I then followed directions with the exception of mushroon and zucchini. I split the soup for 2 portions I would freeze and add zucchini & mushrooms when serving. I then took other half of soup added mushrooms and 1 portion of zucchini. I set up 2 portion for tomorrow and my dinner tonight.
    This soup challenged my comfort zone, as I think I would of not selected it due to curry paste & pepper and my thought that it was spicy. But I absolutely loved it!! I might add shrimp tomorrow for lunch. I would rate this soup 5++ stars.
    #10daysoupchallenge #simplegreensmoothies

  26. Kris says:

    3 stars
    Not sure what it was about this soup but neither my husband nor I really enjoyed it. I did have one full bowl and found that I did actually like it more after a couple of spoonfuls. I think it was the little kick of the curry paste that took a minute to show itself. But one bowl was definitely enough for me!

  27. Clark says:

    4 stars
    Reminds me of soups I’ve had at Thai restaurants. Just as delicious.

  28. Annette Raasch says:

    5 stars
    definitely, my favorite so far seeing as love coconut.

  29. F Murphy says:

    3 stars
    Not sure what it is with this soup but I don’t digest it well; it cannot be the spices so it must be the coconut milk. I’ve tried several things to help over the last few years (because every time I see it gets such rave reviews), i.e. in this instance, I added some broth to try to “dilute” it. The problem then is that it makes it thinner and I find the whole thing just meh. It is very easy to make but does not hit for me the right spot; 3 out of 5, as it feels disjointed to me; the vegetables are nice but it feels like they are drowning in a so/so liquid. Modifications wise, as I used vegetable stock cubes, I did not add the salt. I topped it with fresh spring onions, a lime wedge and raw cashews.

    • Simple Green Smoothies says:

      Oh dear! Could def be a coconut sensitivity or allergy maybe? Might be worth exploring with your nutritionist or healthcare provider if other coconut based recipes have the same result.

  30. Lori says:

    5 stars
    Thank you for sharing these amazing recipes, I would have never tried to make them otherwise. I’ll be 51 this month and never would have guesses I would like these recipes. So thank you

  31. Terri H. says:

    5 stars
    I was really blown away when I made this soup! I had tried a coconut milk-based Thai soup once and it was awful! I only made this as it is part of the challenge but I was amazed at how good it really is! My family loved it too and my husband told me to put a star on it and make it again and again!
    I couldn’t get Thai curry paste in time so I just used a tablespoon of curry powder, although I could have added more. I topped it with green onions, chopped cashews, a lime wedge, and jalapenos for the men.
    Thank you for ‘making’ me try this recipe!

  32. Sara says:

    5 stars
    Love the hint of maple syrup with the spicy Serrano pepper. Delicious!

  33. Meagan says:

    3 stars
    This soup is tasty but I think needs more zing. Lemongrass, ginger, garlic + a little fish sauce would give it a hand.

  34. Larissa says:

    4 stars
    Loved this soup! I love zoodles! I only thought it was very liquidy and I would do a little less liquid and more carrots and maybe a potato or two. But the cashews, lime, and green onions gave it the perfect flavor profile. It was really good with egg rolls on the side.

  35. Sue says:

    5 stars
    This soup is really delicious and easy to make. Next time I’ll use lite coconut milk. 873 calories is a lot!

  36. Rachel says:

    5 stars
    This soup is AMAZING! Next time I will add frozen peas, and sautéed peppers and onions for a few more veggies

  37. Nicole says:

    5 stars
    Absolute winner in my house! Satisfying and soooo tasty, with lots of options for toppings. This one is so quick and easy, I make just enough for the meal at hand. A+++

    • Simple Green Smoothies says:

      We think you’re a total winner for giving this one a try! Yay Nicole! 🙂

  38. Deb C says:

    4 stars
    Good soup! I like it. Its different and yet simple to make. Thank you.

  39. Nathalie says:

    5 stars
    I wasn’t sure how I would like this but it was really good! Will definitely make this again, might add some more spices and veggies . Loved that it was so simple to make. I definitely would have never taken it upon myself to make this recipe if it wasn’t for the soup challenge! So, thank you for introducing varied recipes!

  40. Richard says:

    3 stars
    The soup is a good based but lack vegetable variety. I will add snow peas and bell pepper next time. In addition, I will cut the spiral in shorter string to make it easier to serve and not have to cut it when serving.

  41. Dani says:

    4 stars
    The flavors were phenomenal, especially with some Tajin sprinkled on top and mixed in my bowl! I’ll definitely be testing some leftovers of it with rice tomorrow for lunch! I even wonder if blending it all together could help it taste even better, like the vegan tomato soup.

  42. Jean says:

    5 stars
    This soup was very tasty! Because of a head injury last year (I’m fine now), I have very little taste and smell. I was able to sense some tastes with this soup. The texture was good as well.

  43. Lisa D says:

    5 stars
    Love Thai curries and this one did not disappoint! Looking forward to having this one again!! One change I made was swapping out the mushrooms for the tofu. It was delicious!!

  44. Indu Nambiar says:

    5 stars
    This was such an easy recipe to make, yet so flavorful! I should have listened to your advice and used the canned coconut milk, but chickened out and used 5 cups of carton, thin kind and 2 cups of the canned one. So, it was not that bad, but I am sure this would have been even more awesome if I had used all canned coconut milk 🙂

    • Simple Green Smoothies says:

      Canned coconut milk is the way to go for this Thai Coconut Soup. We look forward to you getting to try it that way one day soon! 🙂

  45. Darrah says:

    5 stars
    Love it! I halved it (we still have leftovers from earlier recipes this week!) and used half broth/half coconut milk and it still turned out great!

  46. Ronda says:

    4 stars
    This soup was very easy to make and the cashew topping was a nice addition instead of the usual peanut topping . This was a warming and tasty soup for a weeknight dinner. So good.

  47. Teresa Baumann says:

    4 stars
    This soup was very tasty and creamy. I used low fat coconut milk but I think I will mix it with full fat next time. It was a little runnier than I would like. Overall good soup though!

  48. Nicole says:

    5 stars
    This soup was surprisingly lovely. I added extra mushrooms and no zoodles, little black pepper and a dash of paprika.

  49. Geri Quintanilla says:

    5 stars
    Easier to make than I thought it would be. VERY filling, great taste and easy to modify if I want more veggies, etc.. I added the topping suggestions and it did add great texture snd flavor.

  50. JoAnn W says:

    4 stars
    I made this soup earlier today. I am not familiar with this soup so was hesitant to try it. I went easy on the curry paste. I did like the soup – new adventure.

  51. Roxanne Adams says:

    5 stars
    This soup was delicious and so easy to make!

  52. Diane says:

    4 stars
    Nice flavors that come together. A light soup… very filling 🙂

  53. Kathleen Grommet says:

    5 stars
    Loved this soup

  54. Frances Tutt says:

    5 stars
    This soup looks amazing. So much flavor and texture. It has lots of my favorite ingredients.
    I did not make it but still have some ideas.
    I generally have ideas for any recipe I make.
    Maybe trying mushroom stock and add coconut cream rather than milk to keep the same amount of liquid.
    I love the brick pack coconut rather than the cans. I am sensitive to can notes.
    I think it would be cool to have the recipe to make your own coconut milk if folks want to do that.

  55. Jenn Brierley says:

    5 stars
    My husband and I both loved this soup. I like a bit milder spice so only used half what the recipe says. I also added a few diffetent veggies and some rice noodles. We will be making this again.

  56. Christine Carroll says:

    5 stars
    The best I’ve had yet. The soup was easy to put together.

  57. Colleen says:

    5 stars
    I was skeptical when I looked at the ingredients of this soup. SO glad I made it because it’s amazing!!! Add all the extra topping suggestions, they complete this tasty soup. Highly recommend!

  58. Cynthia Cusick says:

    5 stars
    This recipe was so simple and flavorful. I used red curry since it didn’t specify green or red. The green onions, cashew and lime took it to the next level. Yum!

  59. Mary Church says:

    5 stars
    So delicious! Just the right amount of kick. Added double the amount of veggies and fresh cilantro on top. A meal all in itself.

  60. Sugey Dominguez says:

    3 stars
    I was hoping to like the soup but it was just not for me. The sweetness of the coconut milk was too much.

    • Sarah says:

      3 stars
      I really like the toppings they were optional but I highly recommend adding them. Soup was good, but it was too sweet for my taste.

  61. Vee says:

    5 stars
    Love this recipe! My husband spices his up with peppers and I stick with the scallions and cashews and lime and makes for hearty and delicious layers of flavors!! Kids ate it too (with ham added). I had it leftover with some fragrant jasmine rice, perfect.

  62. Gen says:

    5 stars
    This soup was a perfect fall day warmup!!
    I added some pumpkin purée and topped to with cashew cream – so smooth and flavourful

  63. Sue Frohreich says:

    5 stars
    Super easy! Made as instructed and both my husband and I thought of using rice, chicken, tofu, shrimp . . . in the future.

  64. Lynnette Clancy says:

    3 stars
    I liked it..not sure if I loved it. Loved all the veggies in it.

  65. Grace says:

    5 stars
    Great tasting soup and very easy to make. It’s a keeper for sure!

  66. Terri Hughes says:

    5 stars
    This is a staple in my household! I will pick up veggies and toppings for it, but it is usually what I have on hand, and I serve it with jasmine rice, but tonight I just did sourdough bread. Tonight I served it with some chicken chunks, you can always leave it out for vegan. I loved your ideas for toppings! I also use a little coriander and cumin.

  67. Kari Thom says:

    5 stars
    This soup was so creamy and delicious! I will definitely add this to my regular lineup. My husband is on bowl number two!

  68. Kristen Wilson says:

    5 stars
    Wow! So easy to make! I think I’ll be making this one again and again in the future with different veggies and tofu, etc.

  69. Jennifer says:

    4 stars
    Tastier than expected, needed more spice. Would like to make it with some tofu to make it more of a meal.

  70. Heather says:

    5 stars
    So good, I would give this 10 stars if I could!

  71. Michele lepole says:

    5 stars
    Well I first have to say that I hate coconut and don’t really like curry spice. And after reading some of the reviews prior to making it I was very skeptical. But I actually really loved the soup! I made it exactly like the recipe called, adding just what was suggested and not leaving anything out! It’s definitely a keeper in my recipe book!

  72. Diane says:

    4 stars
    Yummy and fun to eat with the zucchini zoodles!

  73. Belinda says:

    5 stars
    Flavour was great – i will add more curry next time. We added rice noodles and half the zucchini

  74. Liz says:

    5 stars
    This was delicious! My kids devoured it. We thought it tasted an awful lot like Mulligatawny Stew, which we already love. I loved the coconut milk base, it made it so creamy. Two thumbs up for this one.
    (I did have to leave the mushrooms out so that I didn’t have a revolt on my hands, but I’m sure they would have been delicious.)

  75. Meryl says:

    5 stars
    I love this soup. It is easy to make and very filling. I use half full fat and half lite coconut milk. It is delicious.

  76. Briana says:

    3 stars
    I’m a little on the fence about this soup. I LOVED all the vegetables and toppings… *chef’s kiss perfection! I used half and half lite and regular coconut milk and the Thai Kitchen green curry paste. It was very creamy and comforting as Jen says, but maybe the flavor profile just wasn’t my cup of tea? I will definitely try the leftovers for another meal.

    • Simple Green Smoothies says:

      Glad you tried this one Briana! Let us know what you think of it as leftovers after the flavors have had a chance to marinate more.

  77. Cheri says:

    5 stars
    Tasted very good. Was a little Spicy. I used yellow curry paste because it is not supposed to be as spicy. I am a little wimpy when it come to spicy.

  78. Neil Solomon says:

    5 stars
    What a fabulous recipe!! Outstanding levels of flavor and texture. Easy to prepare and in the words of the late Mr. Food…..”OOH, it’s SOOOO GOOD!!” I made one very minor modification in that I used 2 full fat cans of coconut milk, and 2 reduced fat cans of coconut milk. Therefore, it was easier to enjoy the guilt of this absolutely delicious dish. In addition, I omitted the serrano pepper slices, without any sacrifice of flavor. I can fully understand why this is your favorite. It’s now mine too! Thanks so much!!

  79. wendy says:

    4 stars
    great soup will eat it again. I am enjoying the soups you have given.

  80. Jennifer Leinhos says:

    4 stars
    This recipe is really easy for a yummy, weeknight meal that’s still healthy. I used a generic brand of curry paste this time, so it was nearly too spicy for me, but I managed to power through because it was do good. I topped it with some cilantro, chopped cashews and a squeeze of lime.

  81. Nona Akos says:

    2 stars
    Thai Coconut Soup was not my favorite and was too spicy for our taste. It was easy to make and I used Blue Elephant Thai Premium Paste Red Curry. Next time I WOULD NOT USE IT. I will add my own spices. I added more mushrooms and carrots, and tomorrow I will add rice to cool it down. I love using only vegetables and it will probably help our cholesterol.

  82. Jeri says:

    This was so good. Even my husband liked it!!!!!

  83. Sheryl Biermann says:

    5 stars
    IThis delicious soup reminded me of lobster Bisque which is fabulous! Next time I may even add some lobster/shrimp and a wee bit of sherry! Great job Jen!!

  84. Marie-Andrée says:

    5 stars

  85. Linda says:

    1 star
    I made it exactly as the recipe described. I use the Serrano pepper, onion, lime and cashews as toppers. My husband and I ate a bowl full. My husband did not like it at all, I probably won’t make it again.

    • Simple Green Smoothies says:

      Gotta keep those loved ones happy! Thanks for giving it a try Linda. 🙂

  86. Betsy Scheffe says:

    4 stars
    Husband thinks it needs more heat….next time I’ll leave the Serrano seeds and membranes in !!! I think it would be good to add bok choy. This was an easy one!

  87. Traci Ziebarth says:

    4 stars
    I loved the flavor but my kid who likes soup said it was too bland. Not sure what else I could have done as I did add the cashew cream and pesto. It is a winner for me!

  88. Sarah D says:

    5 stars
    This soup was delicious! I have not tried a coconut milk soup base before and was surprised at how flavorful a few veggies and curry paste made the soup! I would like to try adding more veggies next time. Thanks for this recipe!

  89. Jennifer says:

    5 stars
    I added the noodles and slice the zucchini instead. It makes the soup a meal, and that saved me some work for making dinner for my 5-people family. Love the soup, especially when lemon was added.

  90. Susan L says:

    3 stars
    Not my favorite. Really liked the mushrooms & carrots, but I’m not a big gan of a “creamy soup”

  91. Tiffany Saboo says:

    5 stars
    This was so good and surprisingly easy to make with minimal ingredients. I used Thai kitchen lite coconut milk and Thai Kitchen red curry paste and it came out so creamy and flavorful. I will definitely be making it again.

  92. Gwen says:

    4 stars
    This is a tasty recipe, easily customized by adding what you like (egg, tofu, etc.)… or leaving it as is to be a light supper on its own or as a side.

  93. Hema says:

    5 stars
    Thoroughly enjoyed your vegan tomato soup and this was even better! It was so easy to make. I always thought it’s too complicated to get the spices right for Thai soup or curries. But I used mekhala organic red curry paste and it tasted so authentic. My husband loved it too! We added extra carrots, mushrooms and some green peas to pack in more veggies. I’m definitely going to make it again.

  94. Mary Buersmeyer says:

    5 stars
    Loved the flavor – coconut is one of my favorites. A little too brothy for my taste but will add more veggies next time.

  95. Cinda says:

    5 stars
    This was so good! The biggest surprise for me was how much I enjoyed the zucchini in it! I think I will add more carrots and mushrooms next time, I just love them!

  96. Kathy says:

    4 stars
    I was not able to get the curry paste and tried to compensate on my own. I’ve never had a curry soup and would like to make it again with the paste. I added lemon grass, onion, garlic and a pepper.

  97. Amiee La Touche says:

    5 stars
    This soup is amazing! I topped it with thai basil, cilantro and green onion with a squeeze of fresh lime. I added chicken. My husband loved it as well! We will definitely make it again.

  98. Francelia Martinez says:

    5 stars
    Coconut soup was good but the amount of curry specified in the recipe in my opinion was too much curry.. The soup came out extremely spicy
    I will definitely make it again but only 1/2 the curry
    It specified on recipe.

  99. Lalita Howell says:

    4 stars
    Soup 3 of the ten day challenge,
    It has taken me about 4 try’s to get it to a taste the way my whole family likes It. today I added lemon grass and reduce the coconut milk to half and use broth to make the difference. Also I made my own version of the Thai paste.
    Overall it was nice

  100. Teresa says:

    5 stars
    Nice warm blend of flavors! Creamy and rich. I didn’t have quite enough coconut milk, so I added a bit of cashew cream. Also added a cup of cooked rice to include a grain; quinoa would also work. Is interesting enough to serve to company, perhaps with a crisp side salad and naan. Love all the toppings! I think peanuts and cilantro would be great toppings too. Excellent!

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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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