Hannah's FAVORITE Coconut Curry Soup (VEGAN)

Oh. My. Gosh.

This is the easiest thing, and MOST satisfying soup I have ever had in my LIFE. Anyone can make this.

Simple ingredients, filling, and really nutrient dense! Serve it with some beautiful jasmine rice + chai tea!

I am vegan, so all of these recipes are going to be vegan. But feel free to add whatever else you want to this recipe that your heart desires, as it is very versatile. :)

Let's do this!


  • 4 cups Veggie broth (32 oz)

  • 1 15oz. can full fat coconut milk

  • 2 serrano peppers, chopped (deseed them if you're not into spicy)

  • 1 bunch cilantro, chopped

  • 1 package of fresh basil (you can chop, but I dont)

  • 6-8 mushrooms, sliced

  • 1 package of fresh lemongrass, smashed with knife

  • Jar of green curry paste (4oz)

  • 1 onion (sweet or white)

  • 1 Tbsp. Sesame oil

  • 1 red bell pepper (or any color really)

  • You can also add zucchini, peas, carrots, any other vegetable


  1. Saute onions, mushrooms, serranos, bell pepper, and any other vegetable you want to add in the sesame oil until soft and onions are translucent.

  2. Add vegetable broth and coconut milk and bring to a boil.

  3. Lower temp to medium, or a simmer.

  4. Add in basil, lemongrass, cilantro, and curry paste (entire jar).

  5. Let simmer for 30 minutes to absorb all the flavors.

  6. Serve over jasmine rice, if you're into that!