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Thai Vegetable Soup
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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 Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Mediterranean
Diet: Vegan
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

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