Coconut Curry Soup

Coconut Curry Soup

Serves 4 27 minute prep time

This plant-based curry is lunchtime favorite at Vega HQ. Look in your international grocery store for Kefir lime leaves and Thai basil. Both add a uniquely delicious taste to this this dish. Serve it over brown rice for a nutritious meal.


  • 1 tsp coconut oil or other cooking oil
  • 1 onion, diced
  • 2 carrots, julienned
  • 1½ red or green peppers, julienned
  • 6 mushrooms, sliced
  • 3 Tbsp red curry paste
  • 1 Tbsp curry powder
  • Pinch red chili flakes
  • 3 cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 2 (14oz) cans coconut cream
  • 1 liter/33 fl. oz. vegetable broth
  • 1 package tofu, pressed, drained and cubed
  • 1 cup brown rice, cooked
  • ½ bunch cilantro, chopped
  • Splash of lime juice or apple cider vinegar
  • 1 tsp salt
  • Optional:
  • 2 Kefir lime leafs
  • 1 stalk lemongrass
  • Small handful Thai basil, torn


  • Heat coconut oil in large pot. Add onions and carrots. Sauté 3-5 minutes.

  • Add peppers and mushrooms. Sauté 3 minutes.

  • Add garlic, ginger, red pepper flakes, curry paste and curry power. Sauté 1 minute, stirring frequently. Optional: If using lemongrass and Kefir lime leafs add here and remove before serving. You can put them in cheese cloth tied together with string for easy removal.

  • Add vegetable broth and tofu and let simmer for 15-30 minutes.

  • Add coconut cream and brown rice. Simmer until hot. Season with salt. *Optional: Remove lemongrass and Kefir lime leafs now.

  • Cilantro and a splash of lime juice or apple cider vinegar. *Optional: Add Thai basil here