Vegan Thai Coconut Soup #vegan #soup |

Vegan Thai Coconut Soup with Naan Bread

  • Author: Contentedness Cooking
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Dinner, Lunch, Soup
  • Cuisine: Vegan, Gluten Free


This Vegan Thai Coconut Soup comes with an easy Naan bread recipe. Both recipes are vegan and gluten free. Mango and coconut give this soup a tropical twist while quinoa and lentils add protein and heartiness.



For the Homemade Naan Bread:

  • 3 cups (375 g) gluten-free flour
  • 10 oz (300 g) plant-based yoghurt
  • 2 Tbs baking soda
  • 1/2 cup (120 ml) oat milk
  • 12 cloves garlic
  • 1 pinch salt
  • coconut oil for frying

For the Coconut-Mango Stew:

  • 30 oz (800 ml) coconut milk
  • 1/2 cup (100 g) green lentils
  • 1/2 cup (100 g) quinoa
  • 2 mangos
  • 2 sweet potatoes
  • 1 bell pepper
  • herbs
  • 2 Tbs red curry paste (or more, if you like it spicy)
  • 2 tsp orange zest
  • 1/4 cup nut mix (sunflower seeds, pumpkin seeds, your favorites)
  • 1 onion (optional)


For the Naan Bread:

  1. Combine the dry ingredients in a bowl.
  2. Mix the yoghurt and milk. Add to the bowl with the dry ingredients while kneading well until you get a slightly sticky dough. Do not add all wet ingredients at once.
  3. Cover the dough and put it in a warm place for about one hour.
  4. Prepare the surface of your work place with extra flour. Form 8-12 (depending on the size you wish) balls out of the dough and flatten into Naan Bread shape.
  5. Heat oil in a frying pan. Put the bread dough into the pan piece-by-piece. Flip after about two minutes. After another minute, remove from the pan. Optionally, you can sprinkle some extra coconut oil on the done bread.

For the Coconut-Mango Stew:

  1. Cook the lentils and the quinoa according to the manufacturer’s instructions.
  2. Peel the sweet potatoes and cut into small cubes.
  3. Peel the mango and cut into bite-size pieces or strips. Same with the bell pepper
  4. Add the coconut milk and the sweet potato cubes to a large saucepan and bring to a boil. Then add mango and bell pepper, herbs, curry, orange zest, and the nut mix. Cook for about 10-15 minutes on medium heat, the vegetables should not be too soft. Shortly before the time is up, add the cooked lentils and quinoa to reheat.
  5. Optionally, fry onion ring in a bit of coconut oil and enjoy on top of the stew.