This Thai Vegetable Soup is an aromatic journey to Southeast Asia. Creamy coconut milk melds with bright lemongrass and lime, creating a broth that's rich yet refreshing. Mushrooms and vegetables float in the fragrant liquid, topped with Thai basil and fresh cilantro. It's comfort food with an exotic twist—the kind of soup that makes you close your eyes and savor every spoonful.
Why This Recipe Works
Thai soups are all about balance—creamy coconut, sour lime, aromatic lemongrass, and heat from chilies. Each element plays off the others. The coconut milk provides richness, while lime juice added at the end keeps everything bright. Lemongrass and kaffir lime leaves add that distinctive Thai fragrance.
The Thai Flavor Profile
This recipe draws from Tom Kha, the famous Thai coconut soup. Traditional Tom Kha uses galangal (similar to ginger), lemongrass, and kaffir lime leaves—the holy trinity of Thai aromatics. Fresh ginger substitutes well for galangal. These ingredients infuse the broth rather than being eaten, so they're removed before serving.
Step-by-Step Guide
Start by bruising the lemongrass—smash it with the flat of a knife to release its oils. Sauté with garlic, ginger, and chili to bloom the aromatics. Add mushrooms before liquid so they develop flavor through direct heat.
The lime juice must go in at the very end, off the heat. Cooking lime juice makes it bitter. That final squeeze transforms the soup, balancing the rich coconut with bright acidity. Taste and add more if needed.
Serving Suggestions
Serve in deep bowls with plenty of broth. The garnishes are essential—Thai basil has a flavor nothing else can replicate. Serve with jasmine rice on the side to soak up the coconut broth. For a complete Thai meal, serve with spring rolls or Thai salad.
Variations to Try
- Tom Yum style: Skip coconut milk for a clear, sour-spicy broth
- With noodles: Add rice noodles for a more filling meal
- With shrimp: Add shrimp in the last 3 minutes
- Extra creamy: Use two cans of coconut milk
Thai Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat coconut oil in a large pot over medium heat. Add lemongrass, garlic, ginger, and Thai chili. Cook 2 minutes until fragrant.
- Add vegetables. Add mushrooms and bell pepper. Cook for 3 minutes until starting to soften.
- Simmer. Pour in broth, coconut milk, soy sauce, brown sugar, and lime leaves. Bring to a simmer and cook 10 minutes.
- Finish vegetables. Add snap peas and cook 2 minutes until tender-crisp. Remove lemongrass pieces and lime leaves.
- Serve. Stir in lime juice. Ladle into bowls and garnish with Thai basil, cilantro, and sliced chilies.
Recipe Notes
- Add lime juice off the heat to avoid bitterness
- Remove lemongrass before serving—it's not meant to be eaten
- Use full-fat coconut milk for best results
Frequently Asked Questions
What does lemongrass taste like?
Lemongrass has a bright, citrusy flavor with hints of ginger and mint. It's essential for authentic Thai soup. If unavailable, substitute with lemon zest and a bit of ginger, though it won't be quite the same.
Can I use light coconut milk?
Yes, but full-fat coconut milk gives the richest, most authentic result. Light coconut milk works for a lighter soup but lacks the creamy body that makes Thai soups special.
What are kaffir lime leaves?
Kaffir lime leaves have an intense, floral lime flavor. They're sold fresh or frozen in Asian markets. Substitute with lime zest if needed, though the flavor is different. Like bay leaves, remove them before serving.
How spicy is this soup?
With one Thai chili, it's medium-spicy. Thai chilies are quite hot! Skip them entirely for mild soup, or add more for authentic Thai heat. The coconut milk tempers the spice.
Can I add protein to this soup?
Absolutely! Tofu, chicken, or shrimp all work beautifully. Add cubed tofu with the mushrooms. Poach chicken in the broth or add pre-cooked shrimp in the last few minutes.