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.
- 1 Tablespoon grapeseed oil
- 2-3 cloves garlic, minced
- 1 teaspoon ground ginger, or 1 Tablespoon fresh ginger, minced
- 2 Tablespoons red curry paste
- 1 small sweet potato, peeled and chopped into 1 inch pieces
- 6 ounces portobello mushrooms, sliced
- 3-4 green onions, sliced thin
- 4 cups vegetable broth
- 1 can coconut milk
- 1 package (4 ounces) vermicelli noodles
- 1-2 handfuls spinach, roughly chopped
- 1/4 red onion, sliced thin
- 1 bunch cilantro
- 1-2 limes, sliced into wedges
- Heat the oil in a large, deep frying pan over medium heat.
- Add the garlic, ginger, and curry paste to the pan for 1-2 minutes.
- Add the sweet potato, mushrooms, onion, and broth to the pan.
- Bring the soup to a boil, and then reduce the heat and simmer for about 10 minutes, or until the sweet potatoes are tender.
- While the soup is cooking, prepare the vermicelli noodles according to the instructions on the package.
- Stir in the coconut milk and heat for 1-2 more minutes.
- Remove the soup from heat, and add the spinach.
- Split the noodles into 4 bowls and ladle the soup on top. Serve with red onion, cilantro, and limes, as desired.