Infographic: curry coconut soup

If you’ve been reading this blog, you might have guessed I have a mild obsession with curry. And soup. Today’s post is an exciting union of the two, especially as I write this in the midst of a Canadian winter.

Thai curry in particular—whether green or red—always transports me back to a dreamy tropical island. If I’m feeling under the weather with a cold, I like to sweat it out with a fiery, steamy bowl of noodles and curry.

It’s also a vegan’s dream: coconut milk makes the soup rich, creamy and fragrant. Instead of fish sauce, try adding soy sauce, shredded seaweed, miso or dried shiitake mushrooms for a hit of umami. You get the perfect balance of sweet, salty, savoury and spicy—all in one slurp.

See the infographic below on tips for elevating your soup game.

curry coconut soup infographic


  • Use full-fat coconut milk to ensure maximum creaminess.
  • If you prefer more liquid, add more veggie stock.
  • Start with a small amount of curry paste or powder, and add more if you want more heat.
  • Yellow curry works well with turmeric (either ground or grated), which has many health benefits.
  • If you don’t find fresh kaffir lime leaves at an Asian market, look for dried leaves such as Omura or Arvinda’s at a health food store.


red Thai coconut curry
Thai green vegetable curry with lemongrass
tomato and chickpea curry with coconut
zucchini tikka masala curry
Malaysian curry laksa soup
vegan fish sauce

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