Thai Red Curry Vegetable Soup

Thai red curry vegetable soup, a quick and easy hot, sweet and sour dish loaded with cauliflower, sugar snap peas and baby sweetcorn.

When I say quick this soup can be cooked and prepared in under 30 minutes and tastes like you spent much longer on it!

Spicy Curried Vegetable Soup with Coconut Milk

I love cauliflower and this Thai-influenced red curry vegetable soup is one of my favourite ways of using up bits that I have left over.

It is gloriously simple, the base is a pretty classic mix of Thai red curry paste and coconut milk.

It is joined by veggie stock and classic Thai sweet, sour and salty flavours thanks to brown sugar, lime juice, lemon grass lime leaves and fish sauce.

Then I simmer cauliflower, sugar snap peas and baby corn until tender. The recipe is finished with a handful of Thai basil.

This dish really is that simple and the whole thing is done and dusted in a shade under 30 minutes.

This joins a curried parsnip soup, curried cauliflower veloute soup, Thai red curry chicken noodle soup and my mulligatawny soup in the small but much-loved category of curry soups!

Frequently Asked Questions

What Thai Red Curry paste do you use?

I usually make my own homemade Thai red curry paste, it is superb and very easy to make.

But I know that is not for everyone! In my testing, I’ve found that Maesri, Lobo or Mae Ploy are the brands that I prefer.

Can I use different vegetables?

Yes, but you will need to adjust the cooking times if you are using harder vegetables. This is a quick dish for me so I tend to stick to softer veggies that cook quickly.

If you are using harder vegetables like sweet potato, carrots or parsnips (all of which work well), you will need to cook them for 15-25 minutes depending on the size.

Can I make this vegan?

The only thing that stops this recipe from being vegan is the fish sauce. There are vegan fish sauce substitutes available.

I am not keen on them, they all lack the punch of fish sauce in my opinion. You could also use soy sauce.

You will also need to check the Thai curry paste, some of them contain shrimp paste.

Can I make this in advance?

Yes, although reheating the vegetables will make them softer, I like them to have a little bite.

This will sit in the fridge for 3-4 days and will freeze for up to 6 months.

Serving Suggestions

I consider this Thai curry soup to be a simple one-pot meal for lunch. Although I often serve it as a starter too.

It will serve 4 as a starter and it is great with lighter dishes like my Thai-inspired tuna fish cakes or Thai beef salad.

I’ve also served it as a starter for my Thai-inspired chicken wings and Thai minced pork.

It would also be wonderful as a starter for these pork belly bao buns.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop
• 18cm or 7″ saucepan.
• Stirring and serving spoons.
• Chopping board.
• Kitchen knife.
• Weighing scales and or a combination of a measuring jug, cups and spoons.