Vegan Coconut Miso Chickpea Soup

By Sho @ Hungry for Thai on Dec 2nd 2025

I’ve been on a cozy soup kick lately, especially when the weather starts to cool down here.

There’s just something so comforting about wrapping your hands around a warm bowl and diving into those soothing flavors.

You all know how much I adore Thai flavors — I grew up with curries simmering on the stove and coconut milk always within reach.

But every now and then, I love playing around in the kitchen and bringing different cuisines together in a cozy bowl that still feels comforting and familiar.

That’s exactly how this Vegan Coconut Miso Chickpea Soup was created! 💛

What You’ll Need

• Olive Oil – Helps sauté the aromatics for rich flavor.
• Onion – Builds the savory base of the soup.
• Garlic – Adds warm, aromatic depth.
• Fresh Ginger – Boosts brightness and adds immune-friendly benefits.
• Turmeric Powder – Gives a golden color and earthy taste.
• Cooked Chickpeas – Provides protein and satisfying texture.
• Vegetable Broth – A flavorful liquid to simmer everything together.
• Coconut Milk – Adds creamy richness and coconut flavor.
• Miso Paste – Brings umami and probiotics
• Soy Sauce or Tamari – A touch of savory saltiness.
• Baby Spinach – Nutrient-dense greens that soften beautifully into the soup.
• Lime Juice – Adds acidity and brightness to balance the creaminess.
• Salt & Black Pepper – To adjust and enhance the flavors.

Why You’ll Love This Vegan Coconut Miso Chickpea Soup Recipe 🩷

• It’s vegan and gluten-free, using tamari instead of soy sauce.
• Balanced with creamy coconut milk and savory miso — so much flavor in one bowl!
• Packed with plant-based protein from chickpeas.
• Quick to make and customizable with your favorite greens or toppings.

How to Make Vegan Coconut Miso Chickpea Soup

1. Sauté onion in olive oil over medium-low until soft. Add garlic, ginger, and turmeric; cook 1 minute.
2. Add chickpeas and broth. Simmer 10 minutes.
3. Stir in coconut milk and tamari; simmer 5 minutes.
4. Remove from heat and whisk in miso. Blend part of the soup if you want it extra creamy.
5. Add spinach and lime juice; let wilt.
6. Season to taste. Serve warm!

What to Serve With

Looking for the perfect sides to round out your meal? Here are some tasty ideas:

🥗 Starter: Fresh cucumber salad with sesame dressing or Crispy Parmesan Zucchini Rings with Creamy Dip

🥩 Main Course: Pair with miso-roasted tofu or grilled mushrooms

🍛 Side Dish: Jasmine rice, crusty sourdough bread or naan bread

🍰 Dessert: Mango sticky rice for a tropical finish

This Vegan Coconut Miso Chickpea Soup has quickly become one of my go-to recipes — it’s creamy, nourishing, and has that beautiful balance of savory umami and bright citrus.

Plus, it’s completely plant-based, but still incredibly satisfying thanks to protein-packed chickpeas.

I actually made this on a weeknight when I was craving something homemade but didn’t want to spend forever in the kitchen.

One pot, a few simple ingredients, and dinner was ready in under 30 minutes — my kind of recipe!

The coconut milk makes every spoonful feel luxurious, while the miso brings that deep, cozy flavor I just can’t get enough of.

If you’re into soups that make you feel like you’re giving yourself a little warm hug from the inside… this one’s definitely for you. 😉