Thai Clear Vegetable Soup Recipe For Fresh, Healthy Meals

Thai cuisine is renowned worldwide for its vibrant flavors and aromatic dishes, and one of its hidden gems is the Thai clear vegetable soup. This humble yet deeply satisfying soup is a perfect example of how simple ingredients can come together to create a light, refreshing, and nourishing meal.

Unlike heavier coconut milk-based soups, this clear broth highlights the natural sweetness of fresh vegetables, infused with the subtle tang of lime and the warmth of traditional Thai herbs.

Whether you’re looking for a comforting bowl on a chilly evening or a healthy starter for a Thai-inspired dinner, this recipe is incredibly versatile and easy to prepare. It’s vegan, gluten-free, and can be customized to suit your favorite vegetables or pantry staples.

Join me as we explore how to make this delightful soup that balances clean flavors and wholesome goodness in every spoonful.

Why You’ll Love This Recipe

This Thai clear vegetable soup is a fantastic addition to your recipe collection for several reasons:

• Light and refreshing: Its clear broth is delicate yet flavorful, making it perfect for those seeking a healthy, low-calorie meal.
• Quick and easy: With minimal ingredients and straightforward steps, it’s ideal for busy weeknights or when you want a fuss-free dish.
• Customizable: You can swap in your favorite vegetables or whatever you have on hand and still enjoy a delicious result.
• Diet-friendly: Vegan, gluten-free, and packed with nutrients, it fits a variety of dietary needs without compromising on taste.
• Authentic Thai flavors: With the right balance of lime, garlic, ginger, and fresh herbs, it transports you straight to Thailand’s vibrant street food scene.

Ingredients

• 6 cups vegetable broth (preferably homemade or low sodium)
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, sliced thinly
• 1 small onion, thinly sliced
• 1 medium carrot, julienned
• 1 cup baby bok choy or napa cabbage, chopped
• 1 small zucchini, sliced thinly
• 1/2 cup mushrooms (shiitake or button), sliced
• 1 small red chili, sliced (optional, for heat)
• 2 tbsp fresh lime juice
• 2 tbsp soy sauce or tamari for gluten-free
• 1 tsp coconut sugar or brown sugar
• 1/4 cup fresh cilantro leaves, chopped
• 2 tbsp fresh Thai basil leaves (optional)
• 2 green onions, sliced
• 1 tbsp vegetable oil or neutral oil
• Salt to taste

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or ladle
• Soup bowls for serving
• Optional: fine mesh strainer (if you prefer a clearer broth)

Instructions

1. Prepare your ingredients: Rinse all vegetables thoroughly. Mince the garlic, slice the ginger, onion, carrot, zucchini, mushrooms, chili, and chop the leafy greens and herbs.
2. Heat the oil: In your large pot, warm the vegetable oil over medium heat. Add the minced garlic and sliced ginger, sautéing for about 1-2 minutes until fragrant but not browned.
3. Add the onion and chili: Toss in the sliced onion and chili, cooking for another 2-3 minutes until the onions become translucent.
4. Pour in the vegetable broth: Slowly add the 6 cups of vegetable broth to the pot. Increase heat to bring it to a gentle boil.
5. Add the vegetables: Once boiling, add the carrot, zucchini, mushrooms, and bok choy. Reduce heat to medium-low and simmer for 5-7 minutes until the vegetables are tender but still crisp.
6. Season the soup: Stir in the soy sauce, coconut sugar, and lime juice. Taste and adjust with salt or more lime juice if desired.
7. Add fresh herbs: Just before serving, stir in the chopped cilantro, Thai basil, and green onions for a fresh burst of flavor.
8. Serve hot: Ladle the soup into bowls. For an elegant presentation, garnish with extra herbs or a wedge of lime on the side.

Tips & Variations

Tip: For an even clearer broth, strain the vegetable broth before adding your fresh vegetables. This can give your soup that classic translucent look.

Feel free to experiment with your favorite vegetables such as snap peas, baby corn, or even tofu cubes for added protein. If you prefer a bit more spice, add a dash of chili powder or fresh bird’s eye chilies.

To deepen the flavor profile, consider adding a piece of lemongrass or a few kaffir lime leaves to the broth as it simmers. Remove these before serving.

For a heartier meal, serve this soup alongside or over steamed jasmine rice or pair it with a fresh serving of vegetarian spring rolls for a well-rounded Thai-inspired dinner.

Nutrition Facts

Serving Suggestions

This soup shines best when served piping hot as a starter or light main dish. It pairs wonderfully with:

• Steamed jasmine or brown rice
• Amazing vegan pasta recipes for a fusion twist
• Fresh Thai-style salads with lime and peanuts
• Vegetarian or vegan spring rolls for a crunchy contrast
• A cup of fragrant jasmine tea to complete the meal

Conclusion

The Thai clear vegetable soup is a testament to the beauty of simplicity in cooking. It captures the essence of Thai flavors through fresh ingredients and a clear, aromatic broth that is both light on the palate and nourishing for the body.

Perfect for all seasons, this soup can be enjoyed as a wholesome lunch, a comforting night meal, or a delightful starter for your next Thai-themed dinner.

By mastering this recipe, you gain a versatile base that can be adapted with different vegetables, spices, and herbs to suit your mood and pantry. If you enjoyed this recipe, be sure to explore more plant-based delights like A to Z Vegetarian Recipes for Every Meal and Occasion or dive into Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for more wholesome inspiration.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Thai Clear Vegetable Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A light and refreshing clear soup packed with fresh vegetables and traditional Thai flavors. Perfect as a starter or a healthy meal on its own.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“6 cups vegetable broth”, “1 cup sliced shiitake mushrooms”, “1 cup julienned carrots”, “1 cup chopped baby bok choy”, “1/2 cup sliced bamboo shoots”, “1/2 cup chopped green beans”, “2 cloves garlic, minced”, “1 tablespoon fresh ginger, grated”, “2 tablespoons fish sauce”, “1 tablespoon lime juice”, “1 teaspoon sugar”, “2 green onions, chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat vegetable broth in a pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add garlic and ginger, simmer for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add mushrooms, carrots, bok choy, bamboo shoots, and green beans.”}, {“@type”: “HowToStep”, “text”: “Cook until vegetables are tender, about 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in fish sauce, lime juice, and sugar.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning to taste and remove from heat.”}, {“@type”: “HowToStep”, “text”: “Garnish with chopped green onions before serving.”}], “nutrition”: {“calories”: “90 kcal”, “proteinContent”: “3 g”, “fatContent”: “1 g”, “carbohydrateContent”: “15 g”}}