Comforting Vegan Thai Curry Soup Recipe

Thai food is one of my favorite types of cuisine but I find it hard to find delicious Thai food in Chicago. There are some good spots but nothing that is up to what you can find in L.A. or Thailand. I love Thai curries with coconut milk and they can easily be made vegan. See my recipe below for how to make a flavorful and comforting Vegan Thai Curry Soup.

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Vegan Thai Curry Soup

A flavorful and cozy vegan thai curry soup with tofu and veggies.
Prep Time30 mins
Cook Time30 mins
Course: dinner, Main Course, Soup
Cuisine: Asian, Thai
Keyword: Vegan Thai Curry Soup
Servings: 4 people
Author: ChiVeg


  • 3 tbsp olive oil
  • 1 lb tofu or pumfu
  • 2 tbsp five spice marinade
  • 1 lb shiitake mushrooms
  • 1/2 lb baby corn
  • 4 cloves garlic (minced)
  • 1 tbsp ginger (minced)
  • 3 tbsp red curry paste (I added more because I like it spicy.)
  • 11/3 cup coconut milk (full fat)
  • 4 cups vegetable stock
  • 3 tsp salt/pepper to taste (each)
  • 3 tsp red curry powder
  • 2 tbsp maple syrup (or agave)
  • 1 lime (juice)
  • 2 tsp chili oil (optional)
  • 2 tsp sesame oil (optional)
  • 1/2 bag rice noodles
  • 1 bunch cilantro (garnish)
  • 1 bunch spinach/greens (garnish)
  • 2 sprigs green onions (garnish)


  • Prepare tofu/pumfu, when it’s ready to pan fry, put 1 tbsp of olive oil on medium heat in the frying pan and fry it until it’s brown (3-5 minutes on each side), add tamari and five spice marinade when you’ve flipped it and let it fry for 3 minutes for that char.
  • Chop your veggies and when they’re chopped, in a dutch oven or deep frying pan, add 2 tbsp of olive oil on medium heat.
  • Add your onions and sauté until they are translucent for about 3 minutes. Then add your ginger and garlic, sauté for about 2 minutes.
  • Add your red thai curry paste, then spices and sauté for about 2 minutes. Once everything is blended, add your veggie stock and coconut milk. Bring to a boil and simmer for about 7 minutes.
  • Bring your heat back up to medium and then add your maple syrup, tamari/soy sauce, and lime juice. Simmer for 10 minutes.
  • Prepare your noodles while your thai curry is simmering.
  • Add your mushrooms, corn, and spinach to your curry. Continue simmering on low heat for about 2-3 minutes until you have your desired thickness and consistency.
  • Once you are happy with your curry, add some chili oil and sesame oil on top.
  • Garnish with cilantro and green onions and now your thai curry is ready!
Add a splash of sesame oil and chili oil!
Add a splash of sesame oil and chili oil!
Vegan Thai Curry Soup is ready with Pumfu!
Vegan Thai Curry Soup is ready with Pumfu!
  • Pumfu (pumpkin seed) is hard to find but I usually make this with tofu.
  • If you don’t have shiitake mushrooms, it’s okay to use another type of mushroom, shiitake is just my favorite.
  • Hungry for more recipes? Check them out here!


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