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Vegan Red Curry Soup

Vegan red curry soup is a spicy, hearty and lip smacking dish that is perfect to warm you up in the chilly weather. Recipe is easy to customize  with your favorite veggies and protein.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: soups stews
Cuisine: thai
Servings: 4 Servings


  • 1 tbsp Peanut or Sesame Oil
  • 1 Small Onion, finely chopped
  • 1 Celery Stalk, chopped
  • 1 tbsp Ginger, finely grated
  • 1 Medium Carrots, peeled and diced
  • 1 Medium Potatoes, peeled and cubed
  • 4 Kaffir Lime Leaves*
  • 3 tbsp Thai Basil leaves, chopped
  • 1 tbsp Red Curry paste (I use Thai Kitchen brand)
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tbsp rice vinegar
  • 1 tbsp tamari
  • 1 tbsp Agave Nectar
  • 1 cup Cooked Chickpeas
  • To taste salt
  • 1 cup Broccoli florets
  • 2 handful Rice Sticks (optional)
  • 2 tbsp Cilantro, for garnish


  • Heat oil in a sauce pan; add the onions, celery, ginger and carrot. Cook for 3~4 minutes or until the vegetables are softened.
  • Add the ground coriander, cumin, red curry paste, basil and lime leaves. Cook for 2~3 minutes, stirring frequently.
  • Add the potatoes, vegetable broth, coconut milk, rice vinegar, tamari, agave nectar, chickpeas and salt.
  • Bring the soup to a boil on high heat. Simmer the soup on medium flame for 15~20 minutes or until the potatoes are cooked through.
  • If using broccoli and rice sticks, add them 10 minutes after the soup starts to boil. Cook till tender. Serve hot, warm or cold and Enjoy!!


  • Substitute potatoes with butternut squash or pumpkin or sweet potato. 
  • In summer, use zucchini, corn or peppers.
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