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Green Chili Coconut Vegetable Soup

Quick & Simple Meals
A creamy vegan soup infused with homemade green chili paste, tender root vegetables, coconut milk, and baby bok choy—warming, spicy, and perfect for meal prep or cozy dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 360 kcal

Ingredients
  

Green Chili Paste:

  • 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

Soup:

  • 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

Instructions
 

  • In a food processor, blend all green chili paste ingredients into a thick salsa. Store chilled.
  • Heat canola oil in a pot over medium-high.
  • Add sliced onions and cook 5 minutes.
  • Add potatoes and carrots; cook for 5 more minutes.
  • Pour in broth, bring to a boil, then reduce to simmer for 20 minutes with lid slightly ajar.
  • Stir in chili paste and coconut milk. Mix well.
  • Add bok choy and simmer 5 more minutes.
  • See full steps with tips & photos → https://mischacrossing.com/green-chili-coconut-vegetable-soup/

Notes

  • You can store the chili paste in an airtight container in the fridge for up to 5 days.
  • Add tofu or chickpeas for extra protein.
  • Use light coconut milk if you prefer a less rich soup.