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 Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: Mediterranean
Diet: Vegan
Servings: 5
- 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
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.
- 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.
Serving: 2cups | Calories: 248kcal | Carbohydrates: 16g | Protein: 11g | Fat: 20g | Saturated Fat: 5.5g | Sodium: 700mg | Fiber: 6g | Sugar: 6g