Thai Curry Coconut Soup

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If you’re looking for a quick and easy dinner that has a kick of spice in it, look no further. This Thai Curry Coconut Soup is gluten free, meatless, vegetarian, and even vegan if you use a vegetable stock instead of chicken stock. One of the best parts is though that it’s all made in one pot and in less than 30 minutes too. It’s rich and full of flavor while also being completely guilt-free.

I found this soup to be perfectly filling without making me feel overly stuffed and it’s light enough and yet hearty enough to be enjoyed at any time of year, spring, summer, winter or fall. You can change up the veggies in it too. I went with peas because I had some that I needed to use up, but edamame, zucchini, anything really would work here.

This soup does take a WHOLE jar of red curry paste. You are reading that correctly. A whole jar. But it’s a small jar and it’s not very spicy at all but has just a bit of a kick and depth of flavor to it that the curry paste.

I would say that this soup is the very best when it’s served right away. Leftovers aren’t the best. That isn’t saying that it’s terrible as leftovers, just that it’s BEST right away. Otherwise you lose a lot of the broth to being soaked into the noodles.

Thai Curry Coconut Soup

Thai Curry Coconut Soup

Yield: 4Author: The Skinny Fork (Amanda Plott)Prep time: 5 MinCook time: 3 MinTotal time: 8 MinA quick and easy to make coconut curry soup that's full of Thai inspired flavors and made all in one pot!


  • 1 (4 Oz.) Jar Red Curry Paste
  • 1 (13.5 Oz.) Can Light Coconut Milk
  • 4 C. Low Sodium Vegetable or Chicken Stock
  • 1 C. Frozen Peas
  • 12 Oz. Extra Firm Tofu, Cubed
  • 4 Oz. Rice Noodles
  • 1/4 C. Chopped Fresh Parsley


  1. Place the 1 Jar Red Curry Paste into the base of a large stock pot and heat over medium-high heat for a minute or two until it becomes fragrant.
  2. Add in the 13.5 Oz. Can Light Coconut Milk, 4 C. Low Sodium Vegetable or Chicken Stock, 1 C. Frozen Peas, and 12 Oz. Tofu.
  3. Bring it all to a simmer then add in the 4 Oz. Rice Noodles to cook for 3-5 minutes or until the noodles are cooked through and done.
  4. Once done, remove from the heat and add in the 1/4 C. Chopped Fresh Parsley.
  5. Divide evenly among bowls and enjoy right away.

Recommended Products:

Yondu Vegetable Umami – Premium Plant-based Seasoning SauceThai Kitchen Gluten Free Red Curry PasteThai Kitchen Gluten Free Thin Rice Noodles

Nutrition Facts



Fat (grams)

8.43 g

Sat. Fat (grams)

6.91 g

Carbs (grams)

35.25 g

Fiber (grams)

2.71 g

Net carbs

32.53 g

Sugar (grams)

2.44 g

Protein (grams)

8.4 g

Sodium (milligrams)

206.17 mg

Cholesterol (grams)

0 mg

Nutritional Claims: Balanced  Dairy Free  Gluten Free  Wheat Free  Egg Free  Milk Free  Peanut Free  Fish Free  Shellfish Free  Pork Free  Red Meat Free  Crustacean Free Celery Free  Mustard Free  Sesame Free  Lupine Free  Mollusk Free  Alcohol Free  Kosher

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