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Thai Coconut Curry Soup

Yield4 Servings

Mona Rae prepared this Thai Coconut Curry Soup at our April 12, 2019 cooking demo, held at the Science of Spirituality International Meditation Center in Lisle, Illinois. A satisfying meal that delivers both crunch and cream, this soup is beautiful as well as delicious.


 2 tablespoons coconut or olive oil
 1 large onion, diced
 5 cloves garlic, finely grated
 3 tablespoons minced ginger
 1 tablespoon gluten-free tamari
 2 ½ tablespoons red Thai curry paste
 1 teaspoon chili garlic sauce
 2 (14-ounce) cans coconut milk
 4 cups vegetable stock
 1 ½ limes, juiced
 1 cup sliced carrots
 2 ½ cups chopped zucchini
 8 ounces sliced mushrooms
 1 cup julienned (matchstick cut) red bell pepper
 1 cup diced green onion
 1 ½ cups mung bean sprouts
 14 ounces extra firm tofu, cubed
 ¼ cup minced basil
 1 cup chopped cilantro

Heat oil in a large stockpot over low heat. Add onion, garlic, and ginger. Cook 3 to 4 minutes, until softened. Add tamari, curry paste, and chili garlic sauce. Sauté 1 to 2 minutes.


Add coconut milk, vegetable broth, and lime juice. Bring to a low boil. Add carrots to simmering broth and cook 12 to 15 minutes, until carrots are cooked through. Add zucchini, mushrooms, bell pepper, green onions, 1 cup mung bean sprouts, and tofu. Cook for another 5 minutes.


Garnish with cilantro, basil, and remaining mung beans before serving.

Nutrition Facts

Servings 4