Thai Coconut Vegetable Soup

This easy-to-make and delicious soup will warm your body and soul on a cold, snowy day. Rather than making your own green curry spice you may choose to use Thai Kitchen Green Curry Paste for convenience.
Course Soup
Cuisine American
Keyword gluten-free, living meatless, plant-based, soup, thai coconut vegetable soup, vegan
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Author Rachel Joy Olsen


  • 1 small can coconut milk
  • 3 cups vegetable broth
  • 3 tbsp green curry paste
  • 2 tbsp Bragg’s Liquid Aminos
  • 2 cups broccoli, chopped
  • 2 cups zucchini, chopped
  • 3 celery sticks, chopped
  • 1 large yellow carrot, chopped
  • 1 tsp. maple syrup, or 15 drops of liquid stevia
  • ¼ tsp sea salt
  • 1 tbsp lime juice
  • ¼ cup cilantro, chopped
  • 1 tbsp hemp seeds


  1. Place coconut milk, vegetable broth, green curry paste and Bragg's Liquid Aminos to a large pot and bring to a boil.
  2. Reduce heat and add remaining ingredients.
  3. Simmer on low for about 5 minutes or until veggies are desired consistency.
  4. Place in bowls and top with cilantro and hemp seeds.