This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
Vegan Thai coconut soup with chickpeas is a healthy and flavorful dish that is a perfect weeknight dinner. This Thai coconut soup is oil free, gluten free and ready in 20 minutes, to get dinner on the table fast!
Dinner is a struggle at our house. Anybody else? I made mistakes when the girls were younger, and now I am paying for them. Mostly, I always made two different dinners because I knew they wouldn't eat what I was preparing. This went on for years. This past summer I put my foot down and started making them eat what Mace and I eat. It didn't go well at first, but slowly things are changing (mostly their tastebuds).
I always make sure to have something on the table that they will eat so they don't starve, but often they don't like the main attraction. We make them try everything, and often they don't like it. But, all of the sudden they'll try something for the tenth time and -- BINGO! They suddenly love it. So, we just keep at it.
Weirdly, this Thai coconut soup is something that they both love. I mean, it has curry paste and coconut milk and ginger for goodness sake. But they like it, so I make it every single week. The bonus is that it only takes about 20 minutes to prepare. Easy dinner and no complaining. God is smiling on this meal.
Is Coconut Soup spicy?
There is curry paste in this soup, but the brand I buy is fairly mild. The Thai Kitchen brand is my favorite, but it does contain soy, so if you're avoiding soy you'll want to seek out another brand like Maesri Thai Red Curry Paste. I can't vouch for the spiciness of this brand, but feel free to experiment. I can buy the Thai Kitchen brand locally and know that my kids will eat it, so I don't want to mess with perfection.
How to Make Thai Coconut Soup
This recipe requires minimal chopping and prep work, so it comes together very quickly. In fact, if you didn't want to pull out your cutting board at all, you could buy pre-minced ginger and garlic and rip the spinach with your hands. How many recipes can you say that about?
To begin, sauté minced ginger and garlic in a little bit of water or veggie broth until fragrant and softened slightly, about 3 minutes. Next, add the red curry paste and cook for a couple minutes until it starts browning. Add a splash of water if it becomes too dried out.
The next step is to add a whole can of coconut milk (water and solids), 4 cups of veggie broth and 1 cup of water. Bring the broth to a boil. Reduce the broth to a simmer and then add the rice noodles and chickpeas and cook for about 3 minutes, until noodles are almost done, but still have a little bite. Add chopped spinach, stir and cook another couple minutes until the rice noodles are tender.
Stir in tamari or coconut aminos and serve garnished with lime and a big handful of chopped cilantro. That's it! You're done. Can you believe how easy that was?
Thai Coconut Soup Substitutes
- Coconut Milk - Use light coconut milk or coconut water for a lower fat version. For an almost fat-free version, substitute the coconut milk and water for 3 cups of coconut water.
- Chickpeas - Use Tofu in place of the chickpeas. This coconut soup recipe gives tips for using Tofu instead.
- Ginger - 1 teaspoon of ground ginger can be used in place of fresh ginger.
- Add more veggies - Add chopped broccoli, carrot, or cauliflower to the pot with the noodles and they'll be done cooking at the same time.
If you made this recipe, please leave a comment and let me know how it went!
Vegan Thai Coconut Soup
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 3 tablespoons red curry paste
- 4 cups vegetable broth low sodium
- 1 cup water
- 1 14-ounce can coconut milk
- 4 ounces brown rice pad Thai noodles
- 1 15.5-ounce can chickpeas, drained and rinsed
- 2 tablespoon tamari low sodium, or coconut aminos for soy-free
- 2 big handfuls spinach, roughly chopped
- sliced lime, for garnish
- chopped cilantro, for garnish
- Saute ginger and garlic in a little bit of water or veggie broth until fragrant and slightly softened, about 3 minutes. Add the red curry paste and cook for a couple minutes until it starts browning. Add a splash of water if it becomes too dried out.
- Next, add the whole can of coconut milk (water and solids), veggie broth and water. Bring the broth to a boil. Reduce the broth to a simmer and then add the rice noodles and chickpeas and cook for about 3 minutes, until noodles are almost done, but still have a little bite.
- Add chopped spinach, stir and cook another couple minutes until the rice noodles are tender. Stir in tamari (or coconut aminos) and serve garnished with lime and a big handful of chopped cilantro. And that's it! Enjoy!
Disclosure: This post contains Amazon affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love or think my readers will find useful.