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Vegan Thai Coconut Soup
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4.74 from 23 votes

Vegan Thai Coconut Soup

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 under 30 minutes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: Thai
Servings: 4 servings
Calories: 140kcal
Author: Maggie


  • 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!


Calories: 140kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 277mg | Potassium: 38mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1819IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg