4 Delicious Ways to Make Thai Wai Coconut Curry Soup

Craving something warm, creamy, and full of bold flavor? Our Thai Wai Coconut Curry Soup Mix is a pantry staple for fans of Thai-inspired dishes—and it's just as versatile as it is delicious.

While we love the original recipe, we know that flexibility in the kitchen is everything. That’s why we’ve created four inventive variations for different tastes, diets, and budgets—each one tested and loved in our own kitchens.

Whether you’re vegetarian, pescatarian, looking to lighten things up, or just exploring a new flavor twist, these recipe ideas will help you get the most out of your soup mix. Plus, each variation is now available as a printable watercolor recipe poster to pin on your fridge!

Vegan Version #1: Chickpeas & Coconut Cream

A hearty plant-based option full of creamy coconut and protein-packed chickpeas.

You Will Also Need:

• 4 cups vegetable broth (32 oz.)

• 1 can (14–16 oz.) chickpeas, drained and rinsed

• 2 cans (14 oz.) unsweetened coconut milk (about 27–28 oz. total)

Here’s What You Do:

1. In a 4-quart pot, add broth and chickpeas. Bring to a boil.

2. Reduce heat to medium-low. Stir in the Thai Wai Coconut Curry Soup Mix, cover, and simmer for 15 minutes.

3. Stir in both cans of coconut milk. Cover and simmer on low for 10 minutes.

4. Optional: Serve with a squeeze of lime.
   Soup will continue to thicken as it rests—add more broth or water to thin if desired.

Vegan Version #2: Cauliflower & Spinach

A veggie-forward twist that’s perfect for plant-based eaters or anyone adding more greens to their bowl.

You Will Also Need:

• 4 cups vegetable broth (32 oz.)

• ½ head of cauliflower, chopped

• 1 box frozen spinach or 2 cups chopped fresh spinach

• 1 can (14 oz.) unsweetened coconut milk

Here’s What You Do:

1. In a 4-quart pot, bring vegetable broth to a boil.

2. Reduce heat to medium-low. Stir in cauliflower, spinach, and soup mix. Cover and simmer for 15 minutes.

3. Stir in coconut milk. Cover and simmer for an additional 10 minutes on low heat.

4. Optional: Add lime juice for brightness before serving.

Lighter Version: Chicken & Green Chiles

This variation uses just one can of coconut milk for a lighter, more budget-friendly bowl—with a little heat from mild green chiles.

You Will Also Need:

• 4 cups chicken broth (32 oz.)

• 3–4 boneless, skinless chicken thighs (12 oz.) or 2–3 chicken breasts (12 oz.)

• 1 can (14 oz.) unsweetened coconut milk

• 1 can (4 oz.) diced mild green chiles

Here’s What You Do:

1. In a 4-quart pot, bring broth to a boil.

2. Add the soup mix and raw chicken. Bring back to a boil, then reduce to a simmer. Cover and cook for 15 minutes.

3. Remove the chicken, shred with two forks, then return it to the pot.

4. Stir in coconut milk and green chiles. Cover and simmer for 10 more minutes.

5. Optional: Serve with a lime wedge or chopped cilantro for garnish.

Seafood Version: Halibut or Shrimp

A cozy, flavor-packed variation for seafood lovers.

You Will Also Need:

• 4 cups chicken broth (32 oz.)

• ¾ lb halibut (cut into 1-inch cubes) or peeled and deveined shrimp

• 1 can (14 oz.) unsweetened coconut milk

• 1 can (4 oz.) diced mild or hot green chiles

Here’s What You Do:

1. In a 4-quart pot, bring chicken broth to a boil.

2. Stir in the soup mix and seafood. Bring back to a boil.

3. Reduce heat and simmer, covered, for 15 minutes.

4. Stir in the coconut milk and green chiles. Cover and simmer for another 10 minutes.

5. Optional: Top with fresh basil, lime juice, or a drizzle of chili oil.

Notes & Tips

• Slow Cooker & Pressure Cooker?
  We don’t recommend using these appliances due to the quick stovetop cooking time of this mix.

• Soup Starters = Creative Freedom
  Our mixes are meant to spark creativity. Feel free to omit any ingredient or add your own favorite twist—like rice noodles, bok choy, or tofu!

Share Your Twist!

Have your own spin on our Thai Wai Coconut Curry Soup? Email your variation to info@frontiersoups.com and we might feature it in an upcoming blog post.