Food & Drink

Easy Coconut Thai Curry Soup

October 21, 2015

One thing I’m not a fan of when I’m combing through blogs for recipes is the super long winded explanation of the recipe and the step by step. I know some people need that, but all i’m ever looking for is the ingredients. most of the time I’m hardly ever looking at the amounts. I’m going to post this recipe and if any of you don’t like how concise it is please let me know. also, any questions are welcome.

this soup I built off of another soup recipe I found a while back but it is almost unrecognizable because I changed it so much.  I’m making it in 3 different ways.

most of my family members are vegan or vegetarian. I myself am a “mostly” vegetarian. Most of my recipes I will be offering a variety of ways that they can be made to fit any dietary needs.

This soup is nice and hearty. it has a lot of nice ingredients that pump it up to be quite filling.


1 Cup of Rice

2 cloves of garlic

1 small onion finely chopped

1 red pepper finely chopped

1 Tablespoon of fresh ginger

2 cans of coconut milk

1 can of vegetable stock

1.5 Tablespoons of red curry paste ( I also imagine that curry powder would work…season it to taste)

1/2 Teaspoon of Turmeric

1 drained can of petite diced tomatoes

1/2 bag or more of frozen peas (trust me, it’s amazing!)

If you would like a bite to it put a pinch of red pepper flakes in there too.

Shrimp cooked or uncooked (optional)

salt and pepper to taste

I started by getting my rice started. it makes no difference what kind of rice you use. make it easy on yourself and just follow the directions on the package ( I usually do 1 part rice to 2 parts water)

I chopped my onion and pepper and got them sweating in my pot. you can you olive oil, coconut oil or butter.

I then added my garlic and ginger. once all of those ingredients were pretty cooked down and soft I added the coconut milk and vegetable stock.

after those were mixed in, I added the curry,  turmeric and I also added salt and pepper to taste.

I then mixed in the tomatoes and the peas. I let it simmer until the soup was hot.

Lastly, I added the rice to the soup and then I let it sit on the stove on warm just to let the flavors set in.

this soup can be vegan (coconut oil) , vegetarian (using butter as your oil component), or add shrimp to make it a little meatier.

I added shrimp to mine, but I didn’t think I would again. Shrimp is pretty expensive and the the flavor was already there with all that yummy curry so really, it was just there for texture.

with or without shrimp, it’s an amazingly delicious meal. ENJOY!



  • Reply Stephanie October 21, 2015 at 1:31 pm

    I will be making this next week and will probably double the amounts so we have leftovers for lunches for a couple days. This looks AMAZING! Can’t wait to try it out 🙂

    • Reply October 22, 2015 at 3:14 pm

      it was quite a big batch as is. if you double it you just might end up with way more than you bargained for. I think we both ate 2 bowls and still had a huge glass storage bowl in the fridge for leftovers. you could just add more of a few ingredients to make it stretch a bit more like the peas, rice and vegetable stock.

  • Reply Mariana October 21, 2015 at 6:16 pm

    Looks Amazing. Can’t wait to try making it!

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