Thai Vegetable Soup

5 from 12 votes
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Thai Vegetable Soup features an assortment of colorful veggies and tofu in a warming coconut curry broth. This nourishing soup is vegan, gluten free, and incredibly cozy.

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Thai vegetable soup in a blue serving bowl with a spoon resting on the left side.

Why You’ll Love this Thai Vegetable Soup

This Thai-inspired soup may be the answer to whatever ails you this winter.

It’s brimming with antioxidant and anti-inflammatory ingredients, as well as fiber and heart-healthy fats.

Though perhaps the best part is the curry-infused, gingery broth. (Truly, I could drink vats of it because it’s that invigorating.)

This weeknight-friendly soup comes together in under 1 hour, and makes for fantastic leftovers.

And since it’s 100% plant-based, it will last up to 4 days in the refrigerator. Pack it up for workday lunches, or come home to a nourishing dinner that only requires reheating.

Enjoy as a standalone meal, or alongside a crisp green salad and bread.

For more vegan soup recipes, also check out my Creamy Vegetable Soup, Slow Cooker Lentil Soup, and Instant Pot Vegetable Soup.

Recipe Ingredients

Recipe ingredients in separate bowls with labels arranged on a wooden serving platter.
  • Fresh Vegetables: I love a mix of mushrooms, onion, bell pepper, carrots, and bok choy, but feel free to use whatever you like! Broccoli and kohlrabi are always good options, too.
  • Spices: Curry powder is a must, however you can spice it further to your liking. Other optional add-ins include cinnamon, cumin, garam masala, coriander, and cayenne pepper.
  • Lemongrass Paste: Truly one of the BEST shortcut ingredients to yield big, bold flavor. Look for it in a tube refrigerated in the produce section (brand is Gourmet Garden), or in a jar in the international aisle.
  • Vegetable Broth: All broth brands are slightly different in terms of color and flavor. My favorite for this soup is Imagine Organic Vegetable Broth, which is infused with tomato paste and a vibrant blend of spices.
  • Coconutmilk: For richness and a creamier broth.
  • Tofu: Firm tofu works best, which cooks right in the hot broth. Alternatively, you can use chicken or shrimp.

For a complete list of ingredients and quantities, see the recipe card below.

Step-by-Step Instructions

This soup does require a fair amount of slicing and dicing, however that’s the only time-consuming part.

Step 1: Sauté the Veggies

These veggies form the aromatic foundation of the soup. You just need to cook these long enough so they slightly soften and release flavor. They’ll continue cooking as the soup simmers.

Next, add the mushrooms and sauté until golden.

Onion, pepper, mushrooms, and aromatics being simmered in a large white soup pot.

Step 2: Bloom the Spices

Blooming, or gently frying spices in oil, is an easy way to deepen their flavor. In this case, ginger, garlic, lemongrass, curry powder, and coriander will start smelling incredibly aromatic after 1 or 2 minutes of cooking.

Broth, tofu, and bok choy being added to the pot.

Step 3: Add the Broth, Tofu and Coconut Milk

Step 4: Simmer for about 15 to 20 minutes, uncovered, to let the flavors marry and veggies further soften.

Lastly, stir in the fresh basil and serve!

A large pot of Thai vegetable soup after being simmered. Soup ladle resting on the right side.

Recipe FAQs

Is Coconut Milk Better than Regular Milk?

In terms of cooking versatility, coconut milk can be used in a wide range of sweet and savory recipes. Its subtle coconut flavor bodes well for soups, stews, and curries. It’s also naturally dairy-free, and therefore a suitable option for those with dairy allergies or lactose intolerance.

Coconut milk also tends to be more staple at higher temperatures than dairy milk, which runs the milk of separating/curdling. Nutritionally, coconut milk and dairy milk have very different profiles. While calories vary depending on the fat content of dairy milk (whole vs. 2% vs. skim), all dairy milk contains protein, which coconut milk is devoid of.

In my opinion, one isn’t superior to the other, and it all depends what you’re using it for.

How Long Does Vegetable Soup Last?

Vegetable soup will last 4 to 5 days in the refrigerator. Just be sure to let it cool completely before pouring into an air-tight container and refrigerating.

To reheat, transfer the soup to a small saucepan and cook over medium heat until warmed through. You can also reheat individual portions in the microwave.

A wooden serving platter with two bowls of thai vegetable soup, as well as a small bowl of lime wedges.

More Vegetable Soup Recipes to Try:

Give this Thai Vegetable Soup a try for the ultimate winter warmer. And be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 12 votes

Thai Vegetable Soup

Thai Vegetable Soup with mushrooms, peppers, bok choy, and tofu in a coconut curry broth. This nourishing soup is incredibly cozy, as well as vegan and gluten free.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5

Equipment

  • Dutch oven or large soup pot

Ingredients  

  • 3 Tbsp. neutral cooking oil, divided
  • 1 yellow onion, finely chopped
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, finely chopped
  • 5 oz. shiitake mushrooms, sliced or torn
  • 1 tsp. kosher salt, divided (or more to taste)
  • 2 Tbsp. minced fresh ginger
  • 1 Tbsp. minced fresh garlic
  • 1 Tbsp. lemongrass paste*
  • 1 Tbsp. curry powder
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 6 cups vegetable broth
  • 1 (13.5-oz.) can regular or lite coconut milk
  • 2 heads baby bok choy, stemmed and quartered (or 2 to 3 cups chopped broccoli florets)
  • 1 (14-oz.) block firm tofu, drained, pressed, and cut into small cubes
  • 1/4 cup fresh chopped basil leaves, plus more for garnish
  • 1 to 2 Tbsp. fresh lime juice
  • Optional for serving: cooked Jasmine rice
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Instructions 

  • Heat 2 Tbsp. oil in a large stockpot or Dutch oven over medium heat. Add onion, bell pepper, and carrot; cook 6 to 7 minutes, until veggies start to soften. Add mushrooms, cook 5 more minutes, stirring occasionally, until golden. Season veggies with 1/2 tsp. salt.
  • Stir in ginger, garlic, lemongrass paste, curry powder, coriander, and turmeric; cook 2 minutes, until aromatic.
  • Add broth and coconutmilk, stirring to break up any browned bits at the bottom of pan. Add bok choy, tofu, and remaining 1/2 tsp. salt. Gently simmer soup, uncovered, for 15 minutes to 20 minutes, until slightly reduced.
  • Remove from heat and stir in fresh basil and lime juice, and adjust seasonings as needed. Ladle into bowls and add a scoop of Jasmine rice, if desired.

Notes

  • Look for lemongrass paste in a tube refrigerated in the produce section by the fresh herbs, or in a jar in the international aisle of most grocery stores.
  • Refrigerate leftovers for up to 4 days. Rewarm soup in the microwave or on the stovetop.

Nutrition

Serving: 2cups | Calories: 248kcal | Carbohydrates: 16g | Protein: 11g | Fat: 20g | Saturated Fat: 5.5g | Sodium: 700mg | Fiber: 6g | Sugar: 6g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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20 Comments

  1. Lori says:

    Hi. Is there a possible substitute for coconut milk?

  2. Millette says:

    5 stars
    Absolutely LOVE this recipe offering. Really looking forwarded to recreating as I also love tofu, that Thai flavoring and want to eat less meat. Thank YOU!!!

  3. Lisa says:

    Jamie what do you recommend in place of tofu?

  4. Caitlin says:

    Hello! I just made this for the first time, and I loved it! I added a little fish sauce to deepen the flavor and it was scrumptious. I am wondering if it holds up well if I freeze the soup?