This is one of my favorite soups because 1) it’s ready in 30 minutes, 2) it’s extremely easy, and 3) it’s downright delicious. What more do you need?
It’s rare to find a soup that doesn’t take long for the flavors to develop, but somehow, this one does the trick.
One of my favorite dishes to get at any Thai restaurant is Tom Kha soup, which is a rich, creamy coconut milk based soup with mushrooms, lemongrass, cilantro and chiles. This soup is reminiscent of that flavor, even though it doesn’t use those fresh ingredients like kaffir lime and galangal (though you can certainly substitute or add these ingredients if you want to!). However, using pre-made red curry sauce like Chef’s Choice Red Curry Paste is a convenient way to get these authentic flavors without having to do all the work to make curry from scratch, because it’s made out of lemongrass, red chili, garlic, kaffir lime, galangal, onion, spices and salt.
I love serving this with Asian Baked Garlic Tofu for protein, either on the side or tossed straight into the soup. I also like having Asian Chili Garlic Sauce on the side (available in most Asian sections at local grocery stores), and sometimes fresh bean sprouts on top for some crunch.
If you like cold soups on a hot day, you can serve the leftovers straight out of the fridge for lunch the next day, top the bowl with bean sprouts and hemp seeds and you have yourself a super quick and yummy lunch. What’s better than easy leftovers?
Sarah, Vegan Chickpea
Makes 4 large dinner size bowls or 6 - 8 small bowls
An authentic tasting Thai red curry soup without all the hard work! Ready in 30 minutes.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 Tbsp Thai Red Curry Paste (may use more or less depending on brand & desired spiciness)
- 1 Tbsp grated fresh ginger
- 3 cloves minced garlic
- 4 cups vegetable broth
- 2 14-oz cans full fat coconut milk
- 1 ½ tsp kosher salt
- ¼ tsp pepper
- 3 cups mushrooms (baby bellas, shiitakes)
- 1 red pepper, large diced
- 2 cups carrots, cut into half moons
- 2 - 3 cups snow peas, whole or cut into smaller pieces
- 2 Tbsp fresh lime juice
- ½ cup packed fresh basil or cilantro leaves, torn or chiffonade
- Asian Chili Garlic Sauce
- Bean sprouts
- Asian Baked Garlic Tofu (omit for soy free option)
- Place the curry paste, garlic and ginger in a medium pot. Whisk in the broth, coconut milk, and salt and bring to a boil.
- Reduce heat to medium and add the carrots, cooking for 5 mins.
- Add mushrooms and peppers until just tender, about 5 - 8 minutes.
- Add snow peas and simmer until the snow peas are bright green, about 1 minute more.
- Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.
- If desired, add in tofu or serve on the side.
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