Thai Veggie Soup Recipe Easy, Healthy, and Delicious

Thai veggie soup is a vibrant and comforting dish that brings the exotic flavors of Thailand right into your kitchen. Bursting with fresh vegetables, fragrant herbs, and a perfect balance of sweet, sour, salty, and spicy notes, this soup is a feast for the senses.

Whether you’re a seasoned fan of Thai cuisine or new to these flavors, this recipe is incredibly easy to follow and can be adapted to suit your taste preferences or what you have on hand. It’s a hearty yet light option that’s perfect as a starter or a main course, especially on cooler days or when you need a nourishing meal that’s both wholesome and satisfying.

What makes Thai veggie soup truly special is the use of classic Thai ingredients like coconut milk, lemongrass, and fresh lime juice, which create a rich and aromatic broth. Plus, it’s packed with colorful vegetables that add texture and nutrition, making it a great choice for vegetarians and vegans alike.

Ready to dive into this delicious bowl of warmth and health? Let’s get started!

Why You’ll Love This Recipe

This Thai veggie soup offers a delightful combination of flavors that is both comforting and exotic. It’s:

• Quick and easy to prepare, perfect for busy weeknights or last-minute meals.
• Highly nutritious, loaded with fresh vegetables and antioxidants.
• Customizable—you can swap in your favorite veggies or adjust the spice level.
• Vegan and gluten-free, catering to a wide range of dietary needs.
• Rich in authentic Thai flavors thanks to ingredients like lemongrass, kaffir lime leaves, and coconut milk.

Plus, it pairs wonderfully with rice or noodles for a complete meal. If you love this, check out our Thailand Vegetarian Recipes: Delicious & Easy Plant-Based Meals for more inspiration!

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass, smashed and cut into 2-inch pieces
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 cup sliced mushrooms (shiitake or button mushrooms work well)
• 1 medium carrot, julienned or thinly sliced
• 1 red bell pepper, julienned
• 1 cup baby spinach or kale, chopped
• 1 zucchini, diced
• 2 kaffir lime leaves (optional, but recommended for authentic flavor)
• 2 tablespoons soy sauce or tamari for gluten-free
• 1-2 tablespoons fresh lime juice, to taste
• 1-2 teaspoons brown sugar or coconut sugar
• 1-2 red chilies, sliced (adjust for spice preference)
• Fresh cilantro, chopped for garnish
• Green onions, sliced for garnish
• Cooked jasmine rice or rice noodles, to serve (optional)

Equipment

• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon or ladle
• Measuring cups and spoons
• Small bowl (for lime juice and sugar mixture)

Instructions

1. Heat the coconut oil in your soup pot over medium heat. Once hot, add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the garlic, ginger, and lemongrass pieces, stirring frequently for 2-3 minutes until fragrant but not browned.
3. Pour in the vegetable broth and coconut milk. Stir well to combine all the flavors.
4. Add the kaffir lime leaves, soy sauce, and brown sugar. Bring the soup to a gentle boil, then reduce heat to low and let it simmer for 10 minutes to infuse the broth.
5. Remove the lemongrass and kaffir lime leaves from the pot to avoid biting into them later.
6. Add the mushrooms, carrot, bell pepper, zucchini, and chilies. Simmer for another 5-7 minutes until the vegetables are tender but still vibrant.
7. Stir in the baby spinach or kale and cook just until wilted, about 2 minutes.
8. Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with more soy sauce, lime juice, or sugar if needed.
9. Serve hot garnished with fresh cilantro and green onions. Pair with jasmine rice or rice noodles if desired.

Tips & Variations

For an extra protein boost, add cubed tofu or cooked chickpeas to the soup during the last few minutes of cooking.

You can easily swap in your favorite seasonal vegetables such as snap peas, baby corn, or broccoli florets. If you prefer a spicier soup, increase the number of chilies or add a splash of your favorite chili sauce.

For a richer broth, use full-fat coconut milk.

If you want to experiment further with flavors, check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to create your own spice mix for an extra kick.

Nutrition Facts

Serving Suggestions

This Thai veggie soup is versatile and can be enjoyed on its own or as part of a larger meal. For a heartier option, serve it over steamed jasmine rice or with rice noodles to soak up the delicious broth.

Pair it with fresh spring rolls or a light cucumber salad to keep the meal vibrant and refreshing.

For even more delicious vegetarian ideas, explore our collection of A to Z Vegetarian Recipes for Every Meal and Occasion and find your next favorite dish!

Conclusion

Thai veggie soup is a fantastic way to enjoy the bold, fresh flavors of Thailand while nourishing your body with wholesome ingredients. Its vibrant broth, infused with lemongrass, ginger, and lime, complements the colorful medley of vegetables perfectly.

This recipe is incredibly adaptable, making it a go-to option for anyone looking to eat healthily without sacrificing flavor.

Whether you’re cooking for yourself, your family, or guests, this soup is sure to impress and satisfy. Plus, it’s a great introduction to Thai cooking for beginners and a comforting classic for seasoned food lovers.

For more wholesome, plant-based recipes that are easy to prepare and packed with flavor, don’t forget to check out our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Enjoy your cooking adventure and happy eating!

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