Coconut Curry Soup

Serves 4

27 Minute Prep Time

By Morgan Shupe on May 15, 2016 , categorized in Dinner, Lunch

Coconut Curry Soup

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


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

  2. Add peppers and mushrooms. Sauté 3 minutes.

  3. 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.

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

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

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

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.