Creamy Coconut Soup

This delicious Creamy Coconut Soup by Woon Heng is the perfect winter dinner.


  • 2 tablespoons Extra Virgin Olive Oil⁣⁣
  • 1/4 cup (13g) chopped onion⁣⁣
  • 2 tablespoons chopped ginger or 1/2 teaspoon ginger powder⁣⁣
  • 1 tablespoon minced garlic⁣⁣
  • 2-3 tablespoons curry powder or curry paste (adjust to preference)⁣⁣
  • 3 teaspoons sugar or maple syrup (adjust to preference)⁣⁣
  • 3 cups vegetable broth⁣⁣
  • 1/2 cup coconut milk (or more for creamier version)⁣⁣
  • salt & black pepper to taste⁣⁣
  • 2 servings of cooked rice or noodles⁣⁣

Toppings & garnish suggestions (or of choice): Pan-fried tofu cubes seasoned with soy sauce & black pepper, crushed peanuts, chili oil (optional), lime wedges & shredded: purple cabbage, carrot, zucchini⁣⁣


1. Heat a non-stick pot & add 2 tablespoons Extra Virgin Olive Oil.⁣⁣

2. Add in the onions & sauté until translucent, then add ginger, garlic & cook until aromatic,⁣ about 1-2 mins.⁣⁣

3. Add curry powder or paste, give it a quick stir. Then add vegetable broth, sugar, salt, black pepper & bring the mixture to a rolling boil.⁣⁣

4. Lower the heat to medium & simmer for another minute or so. Taste test & season⁣⁣ accordingly.⁣⁣

5. Stir in coconut milk & turn off the heat.⁣⁣

6. Ladle soup onto rice & serve with toppings & garnishes of your choice.⁣⁣

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