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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!

Thai red curry vegetable soup with coconut milk, cauliflower and sugar snap peas.

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!

Close-up overhead Thai vegetable curry soup with coconut milk.

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.

Close-up Thai vegetable curry soup with coconut milk.

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.

Overhead Thai vegetable curry soup with coconut milk.

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.
Thai red curry vegetable soup with cauliflower, baby corn and sugar snap peas.
Yield: 2 Servings

Thai Red Curry Vegetable Soup Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Like lots of good Thai food this vegetable Thai red curry soup recipe is hot, sour, sweet and salty and all sorts of tasty!


  • 200ml (1 Cup less 3 Tbsp) Tin Coconut Milk
  • 35g (2 Tbsp) Thai Red Curry Paste
  • 6 Lime Leaves
  • 1 Small Stick Lemongrass
  • 200g (1¾-2 Cups) Cauliflower Florets
  • 6 (100g) Baby Sweetcorn
  • 100g (1 Cup) Sugar Snap Peas
  • 350ml (1½ Cups) Vegetable Stock
  • 2 Tbsp Dark Brown Sugar
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Lime Juice
  • 20g (⅓ Cup) Thai Basil
  • Spring Onions for Garnish


  1. Add the coconut milk and Thai curry paste to a 18cm or 7" saucepan over a medium heat, stir to combine then cook until the oil from the curry paste begins to split out. This will take 7-10 minutes.
  2. Cut the stems from the lime leaves and shred them as finely as you can.
  3. Remove any tough outer leaves from the lemongrass and discard them, then finely slice what remains.
  4. Cut the Cauliflower florets into bite sized (1½-2cm ½-¾") pieces.
  5. Cut the sweet corn into lengths roughly the same size as the cauliflower.
  6. Top and tail the sugar snap peas and cut them into lengths the same size as the sweetcorn and the cauliflower.
  7. Pour the vegetable stock into the pan with the coconut milk and add the lime leaves, lemongrass brown sugar, fish sauce and lime juice. Stir have a taste and adjust these ingredients to your taste.
  8. Add the cauliflower, sugar snap peas and baby sweet corn, stir and cook for 10-12 minutes or until the veggies are tender.
  9. Roughly chop the Thai basil and when the vegetables are tender add it to the pan and stir to wilt. Keeping a little back for additional garnish is a nice idea.
  10. Serve with some shredded spring onions sprinkled over the soup.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 398Total Fat: 23gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1623mgCarbohydrates: 48gFiber: 6gSugar: 19gProtein: 10g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

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