Slow Cooker Vegetarian Coconut Curry Soup

Slow Cooker Vegetarian Coconut Curry Soup

Serves 4
Dietary Vegetarian
Meal type Main Dish, Soup
Website Adapted from Foodiecrush


  • 1 can regular coconut milk
  • 1 can light coconut milk
  • 2 Cups vegetable broth
  • 2 Tbsp brown sugar
  • 2 Tbsp red curry paste
  • 2 Tbsp peanut butter
  • 2 Tbsp fish sauce
  • 1 onion (thinly sliced)
  • 1 red pepper (sliced)
  • 1/2 cup button mushrooms (sliced)
  • 1 Block extra firm tofu (cut into cubes)
  • 1 Tbsp ginger (grated)
  • 1/2 cup frozen peas (defrosted)
  • 1-2 Handfuls baby spinach
  • 1 can bamboo shoots (drained)
  • 2 limes


This soup is great to throw in whatever vegetables you have in your fridge - carrots, broccoli, zucchini would all be great. If you're more of a meat eater, sliced chicken breast could be substituted for the tofu. The curry also tastes great garnished with some cilantro and sriracha.


1. In a slow cooker bowl, mix together the curry paste, vegetable broth, peanut butter, brown sugar, coconut milk, and fish sauce. Whisk until combined.
2. Add in the onion, red pepper, mushrooms, tofu, and ginger and stir together.
3. Turn slow cooker on low and cook for about 8 hours. Add in the peas, spinach, and bamboo shoots and cook an additional 15-30 minutes.
4. Ladle soup into bowls and squeeze half a lime onto each bowl.