creamy coconut soup

Creamy Vegan Coconut Miso Chickpea Soup with Ginger, Garlic and Wilted Greens — The Most Soothing Plant-Based Soup You Will Make All Week

coconut miso chickpea soup

Silky, savory, and gently spiced, this Vegan Coconut Miso Chickpea Soup is a warm bowl of comfort that comes together in about 30 minutes in one pot. Creamy coconut milk, fragrant ginger and garlic, hearty chickpeas, and a spoonful of white miso make a broth that is rich, nourishing, and deeply flavorful, with a lovely balance of creamy, salty, and bright.

Miso is the secret. This fermented soybean paste adds a savory, umami depth that tastes like the soup has been simmering for hours, while coconut milk softens it into a velvety, lightly sweet broth. Chickpeas bring plant protein and a tender, satisfying bite, and a handful of spinach or kale wilts into the soup at the end for color and nutrients. A squeeze of lime and a sprinkle of fresh cilantro lift everything.

The soup starts with sautéed onion, garlic, and ginger, with a little turmeric and cumin for warmth. After simmering the chickpeas in vegetable broth and coconut milk, you stir in the miso off the heat so its flavor stays bright. A quick partial blend gives the broth a creamy body while keeping plenty of whole chickpeas.

Serve it with crusty bread, over rice, or with a drizzle of chili oil for heat. It is perfect for cold evenings, sick days, and meal prep, and the flavors deepen as it sits.

This soup is 100% vegan, dairy-free, egg-free, and gluten-free (with gluten-free miso and broth).

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins20 mins30 mins4 servings~350 kcal

Ingredients

For the Soup

  • 1 tbsp olive or coconut oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 medium carrot, diced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ¼ tsp chili flakes (optional)
  • 2 cans (15 oz / 425g each) chickpeas, drained and rinsed
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 3 cups (720ml) vegetable broth
  • 3 tbsp white miso paste
  • 3 cups (about 90g) baby spinach or chopped kale
  • 1–2 tbsp lime juice
  • Salt and pepper, to taste

For Finishing

  • Fresh cilantro, chopped
  • Sliced scallions
  • Toasted sesame seeds
  • Chili oil or chili crisp
  • Lime wedges

To Serve

  • Crusty bread
  • Steamed rice
  • Rice noodles
  • Simple cucumber salad

Optional Additions

  • 1 tbsp soy sauce or tamari
  • Cubed tofu
  • Sliced mushrooms
  • Lemongrass stalk, bruised

Instructions

  1. Sauté the aromatics. Heat the oil in a large pot over medium heat. Add the onion and carrot and cook for 5 minutes, until softened. Add the garlic and ginger and cook for 1 minute.
  2. Add the spices. Stir in the turmeric, cumin, and chili flakes and cook for 30 seconds until fragrant.
  3. Simmer. Add the chickpeas, coconut milk, and broth. Bring to a gentle simmer and cook for 12–15 minutes, until the flavors blend.
  4. Blend a portion. Use an immersion blender to blend about a quarter of the soup for a creamy body, or transfer 1 cup to a blender and return it to the pot.
  5. Add the greens. Stir in the spinach and cook for 2 minutes, until wilted.
  6. Add the miso. Remove the pot from the heat. In a small bowl, whisk the miso with a ladleful of hot broth until smooth, then stir it back into the soup. Do not boil after adding miso.
  7. Season. Add the lime juice, and taste, adding salt and pepper as needed. Miso is salty, so you may need little salt.
  8. Serve. Ladle into bowls and top with cilantro, scallions, sesame seeds, and chili oil.

Pro Tips for the Best Coconut Miso Chickpea Soup

  • Add the miso off the heat. Boiling dulls its flavor and aroma.
  • Whisk the miso in broth first. This prevents clumps.
  • Use full-fat coconut milk. It gives a creamy, rich broth.
  • Blend part of the soup. A partial blend gives creaminess without losing texture.
  • Taste before salting. Miso and broth are already salty.
  • Use white miso. It is milder and sweeter than red miso.
  • Finish with lime. The acid brightens the coconut richness.

Why This Soup Is Good for You

Chickpeas are rich in plant protein, fiber, iron, and folate, and miso is a fermented food that adds savory depth along with minerals. Ginger, garlic, and turmeric give the soup warm flavor, and leafy greens add vitamins A, C, and K.

The soup is naturally dairy free and cholesterol free, and it is filling and balanced enough to be a complete meal with bread or rice. Each serving has about 15 grams of plant protein and 10 grams of fiber.

Flavor Variations

  • Spicy Thai-Style Soup: Add red curry paste and lime leaves.
  • Noodle Version: Add cooked rice noodles to each bowl.
  • Mushroom Miso Soup: Add sliced shiitake mushrooms.
  • Roasted Sweet Potato Version: Add diced roasted sweet potato for sweetness.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~350 kcal15g36g10g17g

Storage

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 3 months. The texture of the coconut milk may separate slightly, but it blends back when reheated.
  • Reheating: Warm gently over low heat. Avoid boiling to protect the miso flavor.
  • Meal prep tip: Keep the greens and toppings separate and add fresh when reheating.

Frequently Asked Questions

What type of miso should I use?

White (shiro) miso is mild and slightly sweet. Yellow miso also works, while red miso is stronger and saltier, so use less.

Can I make it without coconut milk?

Use unsweetened oat milk or cashew cream for a lighter, less sweet soup.

Can I make it gluten-free?

Check that your miso is gluten-free, since some contain barley, and use gluten-free broth.

Can I make it spicy?

Yes. Add chili flakes, a spoonful of chili paste, or finish with chili oil.

Why did my soup curdle or taste bitter?

Boiling after adding miso can dull the flavor. Always add it at the end, off the heat.

How is this different from your coconut curry noodle soup?

This soup is built on miso and chickpeas for a savory, umami-rich broth, while our Vegan Creamy Coconut Curry Noodle Soup uses curry paste and noodles.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more cozy vegan soups? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

December 30, 2025 by All Recipes Dinner 0

Thai-Style Vegan Coconut Soup with Lemongrass, Ginger, Mushrooms and Crispy Tofu — The Most Fragrant Plant-Based Soup You Will Make All Week

thai style vegan coconut soup with mushrooms, tofu, and fresh cilantro

Creamy, fragrant, tangy, and gently spicy, this Vegan Coconut Soup is a Thai-inspired bowl of comfort that tastes like your favorite takeout, ready in about 30 minutes. Rich coconut milk is simmered with lemongrass, ginger, garlic, and lime leaves, then loaded with tender mushrooms, crispy tofu, and fresh herbs. It is soothing, bright, and deeply satisfying.

The soup is inspired by Thai tom kha, the famous coconut and galangal soup. Its signature flavor comes from a balance of creamy coconut milk, sour lime, salty soy sauce, a hint of sweetness, and a little heat. Lemongrass and ginger (a handy substitute for harder-to-find galangal) perfume the broth, while kaffir lime leaves add a floral citrus aroma. If you cannot find lime leaves, a little lime zest does a great job.

Mushrooms soak up the flavorful broth and bring a meaty, savory depth, and crispy pan-seared tofu adds protein and texture. A splash of lime juice at the end and a spoonful of chili paste make it vibrant and lively, and a handful of fresh cilantro or Thai basil finishes the bowl.

Serve it on its own as a light meal, over jasmine rice or rice noodles for a heartier dinner, or with a side of spring rolls. It is perfect for cold nights, for when you are feeling under the weather, and for anyone who loves bold, fresh flavors.

This soup is 100% vegan, dairy-free, egg-free, and easy to make gluten-free with tamari.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins20 mins30 mins4 servings~380 kcal

Ingredients

For the Soup

  • 1 tbsp coconut or neutral oil
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, thinly sliced or grated
  • 2 stalks lemongrass, bottom 4 inches only, bruised and cut into 2-inch pieces
  • 4–5 kaffir lime leaves (or 1 tsp lime zest)
  • 1–2 tbsp Thai red curry paste (optional, for more heat)
  • 8 oz (225g) shiitake or cremini mushrooms, sliced
  • 4 cups (960ml) vegetable broth
  • 2 cans (13.5 oz / 400ml each) full-fat coconut milk
  • 2 tbsp soy sauce or tamari
  • 1 tbsp coconut sugar or maple syrup
  • 1 small red bell pepper, sliced
  • 3 tbsp fresh lime juice
  • 1 cup (about 30g) baby spinach or bok choy
  • Salt, to taste

For the Crispy Tofu

  • 1 block (14 oz / 400g) extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp neutral oil
  • Pinch of salt

To Finish

  • Fresh cilantro or Thai basil
  • Sliced scallions
  • Red chili slices
  • Lime wedges
  • Chili oil

To Serve

  • Steamed jasmine rice
  • Rice noodles
  • Vegan spring rolls
  • Fresh cucumber salad

Optional Additions

  • Baby corn
  • Cherry tomatoes
  • Bamboo shoots
  • Vegan fish sauce

Instructions

  1. Crisp the tofu. Toss the pressed tofu cubes with the cornstarch and salt. Heat 2 tablespoons of oil in a skillet over medium-high heat and cook the tofu for 8–10 minutes, turning, until golden and crisp. Set aside.
  2. Build the base. In a large pot, heat 1 tablespoon of oil over medium heat. Add the garlic, ginger, lemongrass, and curry paste and cook for 1–2 minutes, until fragrant.
  3. Add the mushrooms. Add the mushrooms and cook for 4–5 minutes until they begin to soften and brown.
  4. Simmer. Pour in the broth and coconut milk. Add the lime leaves, soy sauce, and sugar. Bring to a gentle simmer (do not boil hard) and cook for 10–12 minutes.
  5. Add the vegetables. Add the red bell pepper and cook for 3 minutes, then stir in the spinach until wilted.
  6. Season. Remove from the heat. Stir in the lime juice and taste, adding more soy sauce, lime, or sugar to balance.
  7. Remove the aromatics. Fish out the lemongrass pieces and lime leaves, or warn diners that they are not for eating.
  8. Serve. Ladle into bowls, top with crispy tofu, herbs, scallions, and chili, and serve hot.

Pro Tips for the Best Coconut Soup

  • Use full-fat coconut milk. It gives a rich, creamy body.
  • Bruise the lemongrass. Smashing it releases its fragrance.
  • Simmer gently. A hard boil can make the coconut milk separate.
  • Add lime at the end. Heat dulls its freshness.
  • Balance the flavors. Adjust salty, sour, sweet, and spicy to your taste.
  • Crisp the tofu separately. Add it to the bowls so it stays crunchy.
  • Do not eat the aromatics. Lemongrass and lime leaves are for flavor only.

Why This Coconut Soup Is Good for You

Mushrooms provide B vitamins and selenium, and tofu adds complete plant protein and calcium. Ginger, garlic, and lemongrass are traditional aromatics that give the soup its bright, soothing flavor, and bell pepper and greens add vitamin C and fiber.

The soup is dairy free and cholesterol free. Coconut milk is rich, so enjoy it in a bowl-sized portion, and use light coconut milk if you prefer a lighter version. Each serving has about 15 grams of plant protein.

Flavor Variations

  • Spicy Coconut Soup: Add more curry paste and chili slices.
  • Coconut Noodle Soup: Add cooked rice noodles to each bowl.
  • Pumpkin Coconut Soup: Add diced pumpkin or butternut squash.
  • Lighter Coconut Soup: Use half light coconut milk and half broth.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~380 kcal15g20g4g28g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. Keep the tofu separate.
  • Freezer: Freeze the soup base for up to 2 months. The coconut milk may separate slightly, so stir well when reheating.
  • Reheating: Warm gently over low heat. Re-crisp the tofu in a skillet.
  • Make ahead: Make the broth ahead and add the vegetables and tofu when serving.

Frequently Asked Questions

What is galangal and can I use ginger instead?

Galangal is a citrusy, pine-like root used in Thai soups. Fresh ginger is a good substitute, though the flavor is slightly different.

Where can I find lemongrass and lime leaves?

Check Asian grocery stores, well-stocked supermarkets, or the freezer section. Lime zest can replace lime leaves.

Is this soup spicy?

It is mild by default. Add curry paste, chili slices, or chili oil for more heat.

Can I make it gluten-free?

Use tamari instead of soy sauce and check that your curry paste is gluten-free.

Can I use light coconut milk?

Yes, but the soup will be thinner and less rich.

How is this different from your coconut miso chickpea soup and coconut curry noodle soup?

This is a Thai-style soup with lemongrass, lime leaves, mushrooms, and tofu, while our Vegan Coconut Miso Chickpea Soup is a miso-flavored chickpea soup and our Vegan Creamy Coconut Curry Noodle Soup is a curry-based noodle bowl.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more cozy vegan soups? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

December 30, 2025 by All Recipes Dinner 0

Vegan Creamy Coconut Curry Noodle Soup with Crispy Tofu, Bok Choy and Fresh Lime — The Most Cozy Plant-Based Soup You Will Make All Week

CREAMY COCONUT CURRY NOODLE SOUP

Rich, fragrant, and silky with coconut milk, this Vegan Creamy Coconut Curry Noodle Soup is a one-pot bowl of comfort inspired by Thai and Southeast Asian noodle soups. Slurpy rice noodles, tender bok choy, and crispy tofu float in a golden broth flavored with red curry paste, ginger, garlic, lemongrass, and lime, and it is ready in about 30 minutes.

The broth is the heart of this soup. Red curry paste is sautéed with garlic and ginger to wake up its flavor, then simmered with vegetable broth and full-fat coconut milk until it turns creamy and aromatic. A splash of soy sauce adds saltiness, a little maple syrup balances the heat, and fresh lime juice at the end gives it a bright, tangy finish.

Crispy pan-fried tofu adds protein and texture, while mushrooms bring umami and bok choy adds a fresh crunch. Topped with cilantro, green onions, chili oil, and a squeeze of lime, every spoonful is creamy, spicy, savory, and fresh.

It is perfect for cold evenings, a restaurant-style meal at home, or batch cooking, since the broth tastes even better the next day. The spice level is easy to adjust, so it works for the whole family.

This recipe is 100% vegan, dairy-free, and easily made gluten-free.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins20 mins30 mins4~460 kcal

Ingredients

For the Crispy Tofu

  • 200g extra-firm tofu, pressed and cubed
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce or tamari
  • 1 tbsp neutral oil

For the Curry Broth

  • 1 tbsp coconut or neutral oil
  • 3 tbsp Thai red curry paste (check that it is vegan)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk lemongrass, bruised (or 1 tsp lemongrass paste)
  • 3 cups (720ml) vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 200g cremini or shiitake mushrooms, sliced
  • 1 tbsp soy sauce or tamari
  • 1 tbsp maple syrup or brown sugar
  • 1 tsp ground turmeric
  • 1 tbsp lime juice

For the Noodles and Vegetables

  • 200g rice noodles (vermicelli or flat)
  • 3 heads baby bok choy, halved or quartered
  • 1 medium carrot, thinly sliced or julienned
  • 2 green onions, sliced
  • Handful of fresh cilantro

To Serve

  • Lime wedges
  • Chili oil or sriracha
  • Fresh Thai basil
  • Bean sprouts
  • Crushed peanuts

Optional Additions

  • Baby corn
  • Snow peas
  • Edamame
  • Fresh red chili slices

Instructions

  1. Crisp the tofu. Toss the cubed tofu with cornstarch and soy sauce. Heat the oil in a non-stick skillet over medium-high heat and fry for 8–10 minutes, turning until golden and crisp on all sides. Set aside.
  2. Cook the noodles. Cook the rice noodles according to the package directions, drain, and rinse briefly under cool water. Divide them among serving bowls.
  3. Build the base. In a large pot, heat the oil over medium heat. Add the curry paste, garlic, ginger, and lemongrass and stir for 1–2 minutes until fragrant and slightly darkened.
  4. Make the broth. Pour in the vegetable broth and coconut milk, and stir in the turmeric, soy sauce, and maple syrup. Bring to a gentle simmer, add the mushrooms and carrot, and cook for 8–10 minutes.
  5. Add the greens. Add the bok choy and simmer for 2–3 minutes until just tender and bright green. Remove the lemongrass stalk, stir in the lime juice, and taste for salt, sweetness, and heat.
  6. Assemble. Ladle the hot broth and vegetables over the noodles in each bowl.
  7. Top and serve. Add the crispy tofu, green onions, cilantro, and a drizzle of chili oil. Serve immediately with lime wedges.

Pro Tips for the Best Coconut Curry Noodle Soup

  • Fry the curry paste first. Cooking it in oil unlocks its flavor and makes the broth richer.
  • Use full-fat coconut milk. It gives the creamiest, most luxurious broth.
  • Cook the noodles separately. This keeps the broth clear and stops the noodles from turning mushy.
  • Add the lime juice at the end. Heat dulls its brightness.
  • Do not boil hard. A gentle simmer keeps the coconut milk from splitting.
  • Fry the tofu until crisp. Add it on top so it stays crunchy.
  • Balance the flavors. Taste for salt, sweet, sour, and heat, and adjust a little at a time.

Why This Soup Is Good for You

Coconut milk provides a creamy base without dairy, and curry paste contributes ginger, garlic, and chili, which are flavorful, aromatic ingredients. Turmeric adds color and curcumin, a compound studied for its antioxidant properties.

Tofu supplies plant protein and calcium, and mushrooms, bok choy, and carrots add vitamins A, C, and K along with fiber. A serving provides about 15 grams of plant protein, making this soup a satisfying and balanced meal.

Flavor Variations

  • Spicy Version: Add extra curry paste, fresh chilies, and a spoonful of chili oil.
  • Yellow Curry Version: Replace the red curry paste with yellow curry paste for a milder, sweeter flavor.
  • Peanut Curry Noodle Soup: Whisk 2 tablespoons of peanut butter into the broth for a nutty twist.
  • Veggie-Loaded Version: Add broccoli, snow peas, baby corn, and zucchini.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~460 kcal15g52g5g22g

Storage

  • Refrigerator: Store the broth and noodles separately in airtight containers for up to 4 days.
  • Reheating: Warm the broth gently on the stove and pour it over fresh or briefly rinsed noodles.
  • Freezer: Freeze the broth (without noodles and tofu) for up to 3 months. Thaw overnight and reheat gently.
  • Make ahead: Make the broth up to 2 days ahead and cook the noodles and tofu just before serving.

Frequently Asked Questions

Can I make it less spicy?

Yes. Use 1–2 tablespoons of curry paste and add more coconut milk, or use a mild yellow curry paste.

Is Thai red curry paste vegan?

Many brands contain shrimp paste. Check the label and choose a vegan brand.

Can I use other noodles?

Yes. Rice noodles, udon, ramen, or soba all work well.

Can I make it gluten-free?

Use rice noodles, tamari instead of soy sauce, and check that your curry paste is gluten-free.

Can I use light coconut milk?

Yes, but the broth will be thinner and less creamy.

Why did my coconut milk split?

It was boiled too hard. Keep it at a gentle simmer once the coconut milk goes in.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more cozy vegan soups? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 6, 2022 by All Recipes Dinner 0