Vegetable Coconut Curry Soup

This vegetable coconut curry soup is super tasty and easy to make! The weather has finally started cooling down in Tennessee, so this warm soup is the perfect pick-me-up to warm up. Plus, it’s great for using those leftover veggies in your fridge that you’re not quite sure how to use.

I used sweet potatoes, mushrooms, and spinach for my vegetables, but you could also add in more greens (like bok choy or cabbage), carrots, or peppers. It’s hard to go wrong with the vegetable curry soup! The coconut milk really gives this soup a thick, hearty texture, but the flavor is still light and creamy. 

I was surprised how little time it took me to make up this soup, and even happier how few dishes I had to clean up afterwards. And with four full servings, I had lunches for days! Because the coconut milk does make this soup pretty thick, I was worried about reheating it in a microwave, but I just heated a little longer, and it turned out amazing.

Vegetable Coconut Curry Soup
Serves 4
A hearty vegetable coconut curry soup.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 Tablespoon grapeseed oil
  2. 2-3 cloves garlic, minced
  3. 1 teaspoon ground ginger, or 1 Tablespoon fresh ginger, minced
  4. 2 Tablespoons red curry paste
  5. 1 small sweet potato, peeled and chopped into 1 inch pieces
  6. 6 ounces portobello mushrooms, sliced
  7. 3-4 green onions, sliced thin
  8. 4 cups vegetable broth
  9. 1 can coconut milk
  10. 1 package (4 ounces) vermicelli noodles
  11. 1-2 handfuls spinach, roughly chopped
  12. 1/4 red onion, sliced thin
  13. 1 bunch cilantro
  14. 1-2 limes, sliced into wedges
Instructions
  1. Heat the oil in a large, deep frying pan over medium heat.
  2. Add the garlic, ginger, and curry paste to the pan for 1-2 minutes.
  3. Add the sweet potato, mushrooms, onion, and broth to the pan.
  4. Bring the soup to a boil, and then reduce the heat and simmer for about 10 minutes, or until the sweet potatoes are tender.
  5. While the soup is cooking, prepare the vermicelli noodles according to the instructions on the package.
  6. Stir in the coconut milk and heat for 1-2 more minutes.
  7. Remove the soup from heat, and add the spinach.
  8. Split the noodles into 4 bowls and ladle the soup on top. Serve with red onion, cilantro, and limes, as desired.
Adapted from Budget Bytes
Adapted from Budget Bytes
Running Out of Thyme https://runningoutofthyme.com/
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