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If you’re looking for a quick and easy dinner that has a kick of spice in it, look no further. This Thai Curry Coconut Soup is gluten free, meatless, vegetarian, and even vegan if you use a vegetable stock instead of chicken stock. One of the best parts is though that it’s all made in one pot and in less than 30 minutes too. It’s rich and full of flavor while also being completely guilt-free.

I found this soup to be perfectly filling without making me feel overly stuffed and it’s light enough and yet hearty enough to be enjoyed at any time of year, spring, summer, winter or fall. You can change up the veggies in it too. I went with peas because I had some that I needed to use up, but edamame, zucchini, anything really would work here.

This soup does take a WHOLE jar of red curry paste. You are reading that correctly. A whole jar. But it’s a small jar and it’s not very spicy at all but has just a bit of a kick and depth of flavor to it that the curry paste.

I would say that this soup is the very best when it’s served right away. Leftovers aren’t the best. That isn’t saying that it’s terrible as leftovers, just that it’s BEST right away. Otherwise you lose a lot of the broth to being soaked into the noodles.

Step-by-Step Photos: