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Vegan Creamy Coconut soup

Vegan recipe | Pure diet


2 tablespoons extra virgin olive oil

2 tablespoons chopped ginger

2-3 tablespoons curry paste (without garlic and onion) or curry powder (adjust as needed)

720 g of water

230 g of coconut milk (or more for the cream version)

Salt and black pepper to taste

2 servings of rice noodles or cooked rice


Pan-fried tofu cubes flavored with salt and black pepper

Crushed peanuts

lime sliced into wedges

80 g beetroot (in small pieces)

75 g carrots (in small pieces)

85 g zucchini (into small pieces)


1. Heat a non-stick pot & add 2 tablespoons olive Oil.

2. Add the ginger and cook until aromatic, about 1-2 mins.

3. Add curry paste, give it a quick stir. Then add water, 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 noodles or rice & garnishes according to your taste.


Pure diet | Vegan recipe Enjoy!

More recipes can be found on our blog.

Thank you for reading.


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