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This thai vegetable soup is light, simple, and authentic with a creamy coconut milk base, fresh vegetables, lemongrass and Asian spices. Ready in 30 minutes.
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Authentic Thai Vegetable Soup

This thai vegetable soup is light, simple, and authentic with a creamy coconut milk base, fresh vegetables, lemongrass and Asian spices. Ready in 30 minutes.

Course Soup
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Sharon Chen

Ingredients

  • 1 can (13.66 fl oz) unsweetened coconut milk
  • 2 cups Kettle & Fire Chicken Bone Broth (1 carton)
  • 1/2 cup pumpkin purée (optional)
  • 1/4 cup galangal sliced
  • 1 stalk lemongrass sliced into 1-inch long pieces
  • 1/4 cup onion sliced
  • 1 cup broccoli florets chopped
  • 1/2 cup carrot sliced
  • 1/2 cup firm tofu sliced
  • 1 Roma tomato sliced
  • 1 cup mushroom sliced
  • 2 tablespoons fish sauce (or soy sauce or coconut aminos)
  • 1 teaspoon brown sugar
  • Salt to taste
  • 2 tablespoons lime juice
  • 1 stem spring onion finely chopped
  • 1/2 teaspoon red pepper flakes
  • Fresh cilantro leaves for garnishing and lime wedges for serving

Instructions

  1. Mix coconut milk, chicken bone broth, and pumpkin purée in a large pot. Stir and bring to a boil.

  2. Add galangal, lemongrass, onion, broccoli, and carrot into the saucepan; cook over high heat for 2-3 minutes or until fragrant.

  3. Add tofu, tomato, and mushroom; bring to a boil again. Continuing cooking until vegetables are done.

  4. Season with fish sauce (soy sauce or coconut aminos), sugar, and a pinch of salt to taste.

  5. Turn off the heat. Discard the lemongrass and galangal. Stir in lime juice, spring onion, and crushed chilies.

  6. Dish and garnish with cilantro leaves. Enjoy!