Name: Green Chili Coconut Vegetable Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: ½ bunch cilantro; 5 garlic cloves; 2 scallions; 2 Thai green chilies; ½- inch ginger peeled and sliced; 1 lemongrass stalk; 1 tsp ground black peppercorns; ½ tsp ground coriander seeds; ½ tsp ground cumin seeds; 2 tsp salt; 1 tsp sugar; Zest and juice of 2 limes; 2 tsp canola oil; 1 tbsp canola oil; ½ yellow onion sliced; ½ red onion sliced; ½ lb small potato medley; 3 carrots peeled and chopped; 2 cups vegetable broth; 4 baby bok choy quartered; 30 oz coconut milk; Chopped chives for garnish

This bold and creamy Green Chili Coconut Vegetable Soup is the perfect fusion of Thai-inspired heat and comforting veggies.

With a homemade chili paste, tender bok choy, potatoes, and a rich coconut milk broth—it’s a cozy plant-based meal with vibrant flavor in every spoonful.

Why You’ll Love This Recipe

Packed with layers of fresh, bold flavor from homemade green chili paste

Creamy and warming thanks to rich coconut milk

Plant-based and dairy-free, perfect for vegan or vegetarian diets

Filled with hearty vegetables like potatoes, carrots, and bok choy

Customizable heat level with Thai green chilies

Ingredient Highlights

Homemade Green Chili Paste
A vibrant blend of cilantro, garlic, scallions, ginger, lemongrass, and Thai green chilies.

Lime zest and juice brighten it up, while black pepper, coriander, and cumin add a warm, spiced base.

Veggies & Broth
Red and yellow onions bring sweetness, while potatoes and carrots add hearty texture.

Baby bok choy gives a crisp, refreshing finish.

Vegetable broth and coconut milk make it rich and creamy.

Finishing Touches
Topped with fresh chives for color and mild onion flavor.

Perfect when served with steamed rice or udon noodles.

Pro Tips Before You Start

Use gloves when handling Thai green chilies to avoid irritation.

Store leftover chili paste in a sealed container—it keeps for up to 1 week.

Use full-fat canned coconut milk for a creamy, luxurious texture.

Quarter the baby bok choy so it cooks quickly and evenly in the soup.

How to Make Green Chili Coconut Vegetable Soup

Step 1: Make the Green Chili Paste
Add all paste ingredients—cilantro, garlic, scallions, chilies, ginger, lemongrass, spices, salt, sugar, lime zest & juice, and oil—to a food processor.

Pulse until it becomes a thick salsa-like paste.

Refrigerate until ready to use. It lasts up to 7 days.

Step 2: Sauté the Onions
Heat a pot over medium-high and add canola oil.

Add the sliced onions (both yellow and red) and sauté until softened, about 5 minutes.

Step 3: Add Root Vegetables
Stir in the potatoes and carrots, toss to coat, and cook for another 5 minutes.

Step 4: Simmer the Soup Base
Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer.

Cover partially and simmer for 20 minutes until the veggies begin to soften.

Step 5: Add Paste & Coconut Milk
Stir in the prepared chili paste and coconut milk.

Mix well to combine all the flavors.

Step 6: Finish with Bok Choy
Add the quartered bok choy and let the soup simmer for another 5 minutes, or until the greens are just tender.

Step 7: Serve Hot
Ladle into bowls and garnish with chopped chives.

Serve with rice or udon noodles for a complete meal.

What to Serve It With

A scoop of steamed jasmine rice

Warm udon noodles or rice noodles

A side of cucumber salad for a cooling contrast

Warm flatbread or naan for dipping

Variations & Substitutions

Swap bok choy for spinach or napa cabbage

Add tofu or chickpeas for extra protein

For more heat, toss in an extra Thai chili or a dash of chili oil

Use shallots instead of onions for a milder flavor

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 4 days

Reheat on the stovetop or microwave until hot

The soup can be frozen for up to 2 months (note: the texture of coconut milk may change slightly)

Stir well before serving if the broth separates after cooling

FAQs

How spicy is this soup?
It has a medium heat level from the Thai green chilies. Adjust the number of chilies to your taste.

Can I use store-bought green curry paste?
Yes, but homemade paste adds a fresher, brighter flavor.

Do I have to use lemongrass?
Lemongrass adds citrusy depth, but if unavailable, add more lime zest for a similar effect.

Can I use light coconut milk?
Yes, though the soup will be thinner and less creamy.

What’s the best way to prepare lemongrass?
Peel the outer layers, use only the tender inner stalk, and slice thinly before blending.

Can I add noodles to the soup directly?
You can, but cooking noodles separately helps keep them from absorbing too much broth.

What protein can I add?
Crispy tofu, edamame, or even shredded rotisserie chicken if you’re not vegan.

Final Thoughts

This Green Chili Coconut Soup is my favorite way to explore global flavors while staying cozy at home.

The homemade paste gives a fresh kick, and the creamy coconut milk ties everything together.

It’s a bowlful of comfort that’s both nourishing and exciting—and perfect every night of the week.