Vegan Coconut Curry Soup and Salad Hack

vegan curry
Servings 4


  • 3 cups sliced mixed mushrooms (8 ounces) (I used crimini and shitake)
  • 1 ¾ cups sliced mixed peppers (8 ounces) (I used shishito, red, jalapeno)
  • 1 cup diced sweet onion (4 ounces)
  • 2 teaspoons chopped garlic , about 3 cloves
  • ½ teaspoon sea salt , optional (curry paste has salt so if you’re low salt don’t add)
  • 1 ¼ cups chickpeas , rinsed and drained (15 ounce can)
  • ¼ cup chopped cilantro , measure packed (about ¾ of an ounce)
  • 2-3 tablespoons red curry paste , adjust for your spice preference
  • 2 ¼ cups light coconut milk (about 1 1/2 13.6 fluid ounce/403 ml cans)
  • 2 ¼ cup veggie broth , low sodium (or use regular and adjust salt)
  • 1 tablespoons fresh lime juice
  • 4 cups Asian style greens mix , 5 ounce container (I used the Earthbound farm brand)
Salad hack:
  • 4 cups Asian style greens mix , 5 ounce container (I used the Earthbound farm brand)
  • 2 teaspoons rice vinegar (can use white wine if you want)
  • 1-2 teaspoons sesame oil , adjust for personal preference (see note)
  • 1 teaspoon lime juice
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon sea salt


  1. Saute the mushrooms, peppers, onion, garlic and salt in a soup pot with a drizzle of oil or broth until soft. About 7-8 minutes.
  2. Add in the chickpeas, cilantro and curry paste. Cook 2-3 minutes until everything is mixed well.
  3. Add in the coconut milk, broth and lime. Bring to a boil. About 5 minutes.
  4. Add in the greens, stir to wilt them.
  5. Serve!
For Salad Hack:
  1. Add the ingredients into the greens container with the greens.

  2. Cover and shake well.

  3. Serve!

Recipe Notes
  • Make sure to measure the greens and cilantro packed and not loosely placed in the measuring cups.
  • If you are oil free, you use broth instead of the sesame oil or feel free to sub in your favorite salad dressing to use instead.
  • The sesame oil is used for flavor and not much is needed.
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