Yes, I said Vegan Curry Soup

Let me introduce you to my Vegan Panang Curry Soup! Not only is this soup super yummy but it’s also really easy, and fast to make. I absolutely love Panang Curry! That amazing blend of heat and sweet with the creaminess of the coconut milkmhh, it gets me every time. I like to use Mike’s Organic Curry Love which is USDA organic and vegan.  What I like about this paste is that it’s not too salty (which I have found most other curry pastes to be) but the flavor is spot on and it’s beautifully clean. 

picture of vegan panang curry soup with kale, beans and sweet potatoes

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Spicy Soup

Oh, the depth of flavors in Panang it’s like a little journey for the taste buds! So, I thought I should take these flavors and up the comfort factor by making a Panang curry soup…(genius right?). This soup is the absolute comfort soup. Where the heat that tickles the back of your throat, meets this great citrusy brightness. Add in a little sweetness from those bright beautiful sweet potatoes and you’ve got a winner for any dinner. If you love curry and soups that have you feeling light and good afterward but also deeply satisfied…this is the soup for you!

picture of vegan panang curry soup with kale, beans and sweet potatoes

Spicy Curry Soup…too spicy?

Too Spicy for ya? Don’t worry you don’t have to leave the kitchen! My hubby doesn’t do well with spicy food so I am always trying to find a way to satisfy both of our taste buds and tummies. If this soup is too spicy, (or you’re worried it might be) I’ve got fixes for you. If everyone wants it milder, omit the Thai peppers, then you’ll just have the warmth from the Panang Curry Paste. If that is still too spicy, (or you want to mellow it out for just one person); check out my special coconut butter /coconut mana fix in the notes of the recipe. It sweetens the curry, takes the edge off and thickens it a bit too. I love the organic Artisana Coconut Butter that I can get at my local store. It is pricey but a little goes a long way. 

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picture of vegan panang curry soup with kale, beans and sweet potatoes

Vegan Panang Curry Soup with Kale, Beans, and Sweet Potato

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
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Not only delicious but ridiculously fast and easy to make and it makes for wonderful left-overs! This Soup has all of the warm, bright, citrus, and spice notes of your traditional Panang Curry but in Soup form. Meaning it's a bit more mellow (no rice needed) it's rich and creamy and will leave anyone feeling deeply satisfied.


  • 2 tbsp Coconut Oil, Or other healthy cooking fat (such as avocado oil, or grapeseed oil)
  • 3 Lemon Grass stalks, (If you can't find any don't worry about it, most curry pastes include lemongrass this added bit just enhances the fresh lemongrass flavor). Cut off the bottom and top 1/4 off so you're left with the middle "meaty" part. Peel the outermost layers until you're left with the tender center part then finely mince it.
  • 4 inch Ginger piece, Peeled and finely minced or grated
  • 1 Yellow Onion, Cut in half and then thinly sliced into half circles
  • 4 Kaffir Lime Leaves, (If you can't find any don't worry about it, most curry pastes include Lime Leaves this just enhances the fresh lime flavor a notch). Remove the center stem of the leaves and chiffon (slice) into super thin ribbons.
  • 3 cloves Garlic, Crushed, or finely minced
  • 1-2 Small Red Thai Peppers (if you want it spice), Finely Chopped (feel free to omit these if you have spice sensitive eaters enjoying this dish)
  • 3 tbsp Panang Curry Paste
  • 4 cups Red Kidney Beans (already cooked or canned), I have also used (and loved) chickpeas, Adzuki Beans, White Beans
  • 2 Cups Vegetanle Broth
  • 2 13.5 oz cans Coconut Milk
  • 1 tbsp Palm Sugar, Could also use coconut sugar, or brown sugar
  • 2 tbsp fish sauce, Omit this if you are desiring a truly Vegan/Vegetarian curry. I usually omit it but wanted you to know how much to add should you want to. It does bump up the umami flavor quite a bit.
  • 3 big handfuls Kale, stems removed and rough chopped
  • 1-2 Sweet Potatoes, cut into thin fries
  • 1/4 cup Lime Juice , Freshly Squeezed (plus more for topping if desired)
  • Coconut Butter / Coconut Mana, Use to reduce spice if desired - see notes


  • If using Rice or Rice Noodles or other types noodles to add on at the end...Go ahead and prepare that separately so it can sit warmed and ready by the time the soup is done.
  • Heat oil in a big pot or dutch oven over medium-high heat, add lemongrass stalks, ginger, and onions, sear for about 3 minutes. Stirring frequently.
  • Add curry paste, garlic, peppers, kaffir lime leaves saute for another 1 minute. Stirring frequently.
  • Add broth, coconut milk, sugar, fish sauce, and chicken, give a good stir to make sure nothing is stuck to the bottom of your pot and to incorporate everything well. 
  • Add chopped Kale and Sweet Potatoes.
  • Turn up the heat and bring to a full boil then turn the heat down to medium-low and let simmer uncovered for 15-20 minutes.
  • Check potatoes and a chicken piece for doneness, then add lime juice, stir and taste.
  • Remove lemongrass stalks and serve either on its own or with rice. Once dished, top with another squirt of lime and chopped Basil (if you have some).


Too Spicy? Try this:
  • Add some coconut butter (also known as coconut mana) to the soup bowls at the time of serving. Be sure to do it while the soup is really hot (so the coconut butter melts) Also, give it a good stir to mix the melted coconut butter throughout.
  • Create a super-rich and creamy coconut cream to add. Use a microwave-safe bowl and add about a teaspoon of water to a tablespoon of coconut butter (coconut mana) and put it in the microwave for a few seconds to create a sweet rich super thick cream. It sweetens the curry, takes the edge off, and thickens it a bit too.