Coconut Curry Soup, Vegan and Gluten-Free

The best recipe for Coconut Curry Soup
coconut curry soup vegan gluten free best recipe

Coconut Curry Soup…

Something about coconut milk and curry gets me every time!  I just  love the way the flavors blend together making for a spicy, yet soothing soup 🙂

This is a soup that can be made in very little time and with a variety of vegetables.  I used carrots, green beans and baby corn, but you could add bell peppers, broccoli, sweet potatoes or mushrooms! I tossed in some tofu cubes for protein and served brown short grain rice on the side rounding this out as a complete meal!

coconut curry soup vegan gluten free recipe
coconut curry soup vegan gluten free best recipe

Coconut Curry Soup

The best recipe for Coconut Curry Soup
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Main Meal, Soup
Cuisine: Gluten Free, Indian, Vegan
Servings: 4
Calories: 397kcal
Cost: $20



  • In a large soup pot, heat oil over medium-high heat. Add garlic and sauté until fragrant.
  • Add curry paste, brown sugar, ground ginger and Bragg’s Amino Acids and sauté for 1-2 minutes, stirring constantly.
  • Whisk in coconut milk. Add broth and lime juice. Reduce heat and simmer on low for 30 minutes.
  • Add carrots, green beans and baby corn and cook until tender crisp. Add tofu before serving and top with fresh cilantro. Serve with short-grain brown rice if desired.
  • Enjoy 🙂


Fun Fact:  Red curry paste contains a whole bunch of amazing superfood ingredients including red chili pepper, lemongrass, garlic, ginger and kaffir lime.  Kaffir limes are native to Thailand, Indonesia and Malaysia.  Their leaves contain a volatile oil, which is full of antioxidants as well as properties that serve as a digestive aid.  The combination of ingredients found in red curry paste may prove to be a powerful and therapeutic anti-inflammatory agent.  And it tastes amazing 🙂


Calories: 397kcal | Carbohydrates: 29g | Protein: 5g | Fat: 32g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 747mg | Potassium: 538mg | Fiber: 6g | Sugar: 13g | Vitamin A: 8415IU | Vitamin C: 21mg | Calcium: 75mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN
Latest posts by Cristina Cavanaugh RD LDN (see all)

Leave a Comment

Recipe Rating