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Thai Coconut Soup

Thai Coconut Soup

We absolutely love Thai cuisine! And, while it might be famous for its curries and noodle dishes we cannot leave aside their heartwarming flavourful soups. Today, I am sharing one of my favourites, Thai coconut soup. 

In Thailand, you can find coconut everything. Seriously, where ever you look at there will be some sort of product, meal or artifact made out of a coconut. So it's no surprise that in some places, such as Koh Samui, the coconut industry comes second right after the tourist industry. 

This is crazy to think but when you go there and see all the palm trees absolutely everywhere, it completely makes sense. And, that is why it's such an essential part of their cuisine. A lot of families have palm trees in their back yards, so when they need water or coconut flesh, they climb the tree and get whatever they need. It's quite a show to witness. 

thai coconut soup ingredients

Coconuts are a great addition to your meals. They are well known for having a decent amount of fat, the kind of fat that your body and your brain needs to function properly. They are low in carbs and high on fiber. And you get some protein, minerals, and a few B vitamins from it.

Aside from all the great benefits, coconuts are also super delicious. And no matter what you use, the oil, the flesh, the milk, it always adds a nice tropical-paradise touch to your meals. And that is exactly how this Thai coconut soup tastes like, a little slice of paradise.

The recipe needs a few ingredients, but you will easily find everything at the supermarket. The soup has mushrooms, red bell pepper, and tomatoes. A bit of ginger, red chilli and shallots will add so much to the overall taste. 

thai noodle soup

Other than that we just need a bit of maple syrup, soy sauce, and nutritional yeast to get the right flavour. All of these ingredients will simmer in vegetable broth for about 5 minutes to get all the different flavours and aromas to really blend in.

The unique taste of this Thai coconut soup comes from coconut milk. Not only will it add that delicious tropical flavour but it will also make the soup slightly thicker. I love the consistency since it's not too watery and not too thick.

Lastly, I add a serving of rice noodles into each individual bowl. The original recipe doesn't call for noodles. But I wanted to make the soup a bit more filling so it could serve you as a full meal. By adding the noodles to each bowl, you avoid having soggy noodles if you happen to have any leftovers. 

I like to add fresh cilantro as a garnish, the green looks great in our Thai coconut soup! I usually have extra on the side, as well as extra chilli for the more adventurous ones. You only need a few lime wedges for a bit of zest and your soup is ready to be devoured! 

thai coconut soup single top down

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Coconut, Mushrooms, Soy, Tomatoes


For the soup

  • 2 cups coconut milk
  • 7 oz extra firm tofu (sliced)
  • 1 inch fresh ginger (minced)
  • 2 cloves garlic (minced)
  • ½ lime (juiced)
  • 1 tbsp maple syrup
  • 1 mild red chili (chopped)
  • 1 cup mushroom (washed and sliced)
  • ¼ cup nutritional yeast
  • 1 medium red bell pepper (thinly sliced)
  • 2 medium shallot (sliced)
  • 2 tbsps soy sauce
  • 2 medium tomato (sliced)
  • 6 cups vegetable broth

For the noodles

  • 12 oz fresh rice noodles

For the garnish

  • ¼ cup fresh cilantro (sliced) (optional)


  1. Use a big pot and add the liquids for the soup and bring them to boil.
  2. Add the vegetables from the soup and simmer for about 5 minutes, then add the tofu.
  3. Cook the tofu for 5 more minutes then add the fresh rice noodles and give it a good stir.
  4. The noodles just need to separate, make sure you don't overcook them.
  5. Adjust taste and serve the thai coconut soup in a bowl, add some fresh cilantro for garnish if you like, enjoy!



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