Go Back
Thai Coconut Soup | Homemade Takeout Meal | WorldofVegan.com | #soup #coconut #curry #thai #cookbook #livb

Takeout Thai Curry Coconut Soup

Making takeout recipes at home is something I love doing on my YouTube channel. They are super popular because it’s an easy way to save money and eat 
a little bit healthier. Thai is on my regular rotation and this recipe was inspired 
by yellow curry, which I always order.
Author Olivia Biermann


  • 2 tablespoon coconut oil
  • 2 garlic cloves minced
  • 1/2 cup chopped green onions
  • 1 cup chopped red bell pepper
  • 1 cup chopped broccoli
  • 1 medium carrot chopped
  • 3 tablespoon vegan Thai yellow curry paste (see Tip)
  • 1/2 teaspoon ground ginger
  • 2 cups vegetable broth
  • 1 cup water
  • 1 can full-fat 
coconut milk (14 oz)
  • 3 tablespoon brown sugar
  • 4 ounce rice vermicelli noodles


  1. Heat a medium pot over medium heat. Add the coconut oil and heat until simmering. Add the garlic and green onions and cook for 3 minutes, stirring frequently, until the garlic is just beginning to brown. Add the bell pepper, broccoli, and carrot; cook for 3 to 4 minutes, stirring occasionally, until softened slightly.

  2. Add the curry paste, ginger, vegetable broth, water, coconut milk, and brown sugar; stir until combined and the curry paste is completely dissolved. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the soup has thickened slightly.
  3. Meanwhile, cook the noodles in a separate medium pot according to the package directions. Drain.
  4. Add the noodles to the curry mixture and stir to combine. Divide evenly among 
4 bowls. Serve.

Recipe Notes

Tip: Be sure to read the ingredients list on your curry paste, as some brands contain seafood.