Thai Vegetable Soup

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Here’s a comforting and flavorful Thai Vegetable Soup that brings together a vibrant mix of veggies and tofu in a rich coconut curry broth. It’s a wholesome, vegan, and gluten-free dish that’s perfect for when you need something cozy and nourishing.

Why You’ll Love This Thai Vegetable Soup

This Thai-inspired soup is the perfect remedy for chilly days or whenever you’re craving something hearty and healthy. It’s packed with antioxidant-rich vegetables, fiber, and heart-healthy fats that will leave you feeling satisfied and refreshed. But the real star here is the curry-infused, ginger-forward broth—it’s so delicious that you’ll want to drink it by the bowlful!

The soup comes together quickly, in under an hour, making it a great weeknight option. It also stores well, lasting up to four days in the fridge, which makes it perfect for meal prep. Whether you take it for lunch or enjoy it as a simple dinner, all you need to do is reheat it. Pair it with a crisp salad or some crusty bread for a complete meal.

Ingredients You’ll Need

  • Fresh Vegetables: A colorful mix of mushrooms, onion, bell peppers, carrots, and bok choy works beautifully here, but feel free to swap in other veggies like broccoli or kohlrabi.
  • Spices: Curry powder is a must for that signature flavor. You can also add cinnamon, cumin, garam masala, coriander, or a pinch of cayenne for extra heat.
  • Lemongrass Paste: This ingredient adds bold flavor without much effort. You can find it in the refrigerated section or the international aisle of most grocery stores.
  • Vegetable Broth: The type of broth you use matters! I recommend using Imagine Organic Vegetable Broth for its rich tomato and spice infusion.
  • Coconut Milk: This adds a creamy richness to the soup’s broth.
  • Tofu: Firm tofu holds up well in the broth, but you could also use chicken or shrimp if you prefer.

Step-by-Step Instructions

Step 1: Sauté the Veggies

Start by sautéing the veggies to create a flavorful base for the soup. Cook them just long enough to soften a bit and release their aromas. Add the mushrooms next and sauté until they turn golden brown.

Step 2: Bloom the Spices

To deepen the flavors, you’ll want to bloom the spices. Gently cook the ginger, garlic, lemongrass, curry powder, and coriander in oil for a minute or two until everything smells fragrant and inviting.

Step 3: Add Broth, Tofu, and Coconut Milk

Pour in the vegetable broth and coconut milk, then add the tofu. Let everything simmer together for 15 to 20 minutes, allowing the flavors to blend and the vegetables to soften further.

Step 4: Finish and Serve

Once the soup is done simmering, stir in some fresh basil for a burst of herbal flavor, then ladle the soup into bowls and serve it hot.

Recipe Tips

  • Customize the Veggies: Feel free to get creative with the vegetables you add. You can stick to the recipe or throw in whatever veggies you have on hand.
  • Meal Prep Friendly: Since this soup lasts up to four days in the fridge, it’s ideal for making ahead and reheating when you’re ready to eat.
  • Spice It Up: If you like your soup with a bit more kick, don’t be shy about adding extra chili or cayenne.

This Thai Vegetable Soup is a simple, healthy meal that’s packed with flavor and is sure to become a favorite in your weekly rotation. Enjoy!

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 of 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 

  1. 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, and cook 5 more minutes, stirring occasionally, until golden. Season veggies with 1/2 tsp. salt.
  2. Stir in ginger, garlic, lemongrass paste, curry powder, coriander, and turmeric; cook for 2 minutes, until aromatic.
  3. Add broth and coconut milk, stirring to break up any browned bits at the bottom of the pan. Add bok choy, tofu, and remaining 1/2 tsp. salt. Gently simmer soup, uncovered, for 15 minutes to 20 minutes, until slightly reduced.
  4. Remove from heat 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 INFORMATON: 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*

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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