This Thai-inspired vegetarian coconut soup is gentle, comforting, and deeply aromatic, designed especially for calm home cooking. It takes its inspiration from classic Thai flavour ideas such as coconut milk, lime, and soft aromatic vegetables, but it is not a traditional or named Thai dish. Everything here has been rebuilt from the ground up for a domestic kitchen and for cooks who want reassurance at every step.
I return to this soup when I want something soothing but still lively. The coconut milk gives softness and body, the vegetables bring colour and balance, and the lime lifts everything at the end. It is simple enough for a first soup, yet generous and satisfying enough to serve proudly to family or friends.
Recipe Information
Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Skill level: Beginner-friendly
Equipment needed: Large saucepan with lid, chopping board, sharp knife, wooden spoon
Ingredients
-
1 tablespoon vegetable or sunflower oil
-
1 medium onion, thinly sliced
-
2 garlic cloves, finely grated
-
1 teaspoon freshly grated ginger
-
1 medium carrot, peeled and cut into fine strips
-
1 red pepper, deseeded and thinly sliced
-
150 g mushrooms, sliced
-
1 tablespoon mild Thai-style curry paste or mild curry paste
-
400 ml full-fat coconut milk
-
700 ml vegetable stock
-
1 tablespoon light soy sauce
-
Zest of 1 lime
-
Juice of 1 lime, added to taste
-
2 spring onions, finely sliced
-
Small handful of fresh coriander, chopped
-
Salt, only if needed
Step-by-Step Method
-
Place a large saucepan over a low to medium heat and add the oil. Once warm, add the sliced onion and cook gently for 6 to 8 minutes. Stir regularly and allow the onion to soften slowly until pale and translucent. This slow start builds the base flavour of the soup.
-
Add the garlic and ginger to the pan. Stir continuously for about 1 minute until fragrant. Do not rush this stage or increase the heat, as gentle cooking keeps the flavour rounded and sweet.
-
Stir in the carrot, red pepper, and mushrooms. Cook for 4 to 5 minutes, stirring often, so the vegetables begin to soften but still hold their shape.
-
Add the curry paste and stir well to coat the vegetables evenly. Cook for 1 minute so the paste warms through and releases its aroma without frying aggressively.
-
Pour in the coconut milk slowly, stirring as you go, followed by the vegetable stock. Keep the heat moderate and bring the soup just to a gentle simmer. Avoid boiling, as this helps keep the soup smooth and well blended.
-
Stir in the soy sauce and lime zest. Partially cover the pan and let the soup simmer quietly for 15 minutes. The vegetables should be tender, and the broth lightly creamy rather than thick.
-
Taste the soup and adjust gently. Add lime juice a little at a time until the flavour feels bright and balanced. Add salt only if needed, as the soy sauce already brings seasoning.
-
Remove from the heat and stir through the spring onions and fresh coriander just before serving.
Practical Tips
-
Coconut milk prefers gentle heat. If it looks like it may split, lower the heat and stir slowly until smooth again.
-
Always add lime juice at the end to keep the flavour fresh and clean.
-
Slice vegetables evenly so they cook at the same pace and the soup feels balanced in every spoonful.
Variations
-
For extra substance, add cooked rice noodles during the final 5 minutes of simmering.
-
Cubes of firm tofu can be added with the mushrooms for a more filling vegetarian soup.
-
A pinch of chilli flakes may be added with the curry paste if you enjoy gentle warmth.
Serving Suggestions
Serve this soup hot in deep bowls with a spoon rather than a ladle. It works beautifully on its own, or with plain jasmine rice served alongside for a more complete meal.
Storage and Reheating
Allow the soup to cool completely before storing. Keep refrigerated in a sealed container for up to 2 days. Reheat gently on the hob, stirring often, and do not allow it to boil.
