Thai Chunky Vegetable Soup

Thai Chunky Vegetable Soup

Easy warming soup with a tangy chilli kick.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins


  • 2 tbsp vegan thai curry paste
  • 1 medium onion sliced
  • 6 chestnut mushrooms halved
  • 1/2 head broccoli cut into small florets
  • 2 medium carrots chopped roughly
  • 1 tbsp ginger grated
  • 2 courgettes sliced thinly (ribboned)
  • 1 can coconut milk
  • 500 ml vegetable stock
  • 1 tbsp soy sauce / tamari (we use Kikkoman soy sauce)
  • salt / lime juice and chilli flakes for taste
  • handful coriander


  • Heat the curry paste in a pan for 2 minutes.
  • Add onion and fry for 2 minutes, adding a little coconut milk if sticking.
  • Add mushrooms, broccoli, carrots, ginger coconut milk, stock and soy sauce and simmer for 15 minutes.
  • Stir in the ribboned courgettes and cook for 1 minute.
  • Add salt / lime / chilli to taste.
  • Garnish with coriander.

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