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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.
Table of Contents
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
- 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.
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.
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!
Recipe FAQs
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.
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.
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!
Thai Vegetable Soup
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
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
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I made this for nine people last night, and every single person raved about it. Three people asked for the recipe. Absolutely delicious! I noticed in the written description, you mentioned cumin, and yet that’s not in the ingredients… Do you ever make it with cumin?
Hi Laurie – I’m so glad the recipe was a hit! Thank you for taking the time to come back and leave a review!
Very very delicious..Requires prep work but worth the effort on a cold winters night
I made the lemongrass paste and curry powder from scratch at home ….
Thank you for the recipe
Hi Archana – I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!
Absolutely wonderfull we changed the plain tofu for the coles chilly tofu, with what is left over we are going to add prawns, one of the nicest soups, thank you
I’m so glad you enjoyed this one, Simon! Thank you so much for taking the time to leave a rating and review!
Wow! This Thai vegetable soup looks so delicious and colourful. Can’t wait to try it!
I love this recipe! I added broccoli and carrots for more veggies. Super comforting on a winter’s day! Have made it four times. Love! Thank you!
I’m so glad you enjoy the recipe, Julie! Thanks so much for taking the time to leave a review!
This recipe looks amazing! Making it tonight- I bought fresh basil as the recipe lists but in the pictures it looks like the soup was garnished with cilantro?
Hi Nadine,
You can use either! I preferred it with basil, so that’s why I noticed it over cilantro in the ingredient list. I hope you enjoy it!!
I used all root vegies and it turned out to be wonderful. the flavors of the herbs and spices just wrap around your taste buds. I highly recommend this recipe.
I’m so glad you enjoyed it, Heidi. Thank you for taking the time to leave a review!
Amazing! I made this a little differently like a little change in the process by garnishing the vegetables first and stir frying them before but it was fabulous.
As opposed to basil, did you mean coriander (cilantro)?
Lovely! Reminds me a Soup we love from our local Thai restaurant.