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Authentic Thai Vegetable Soup

A light Thai vegetable soup recipe, flavored with authentic herbs along with hearty vegetables, coconut milk, and tofu. It's vegan and gluten-free friendly.

5 from 3 reviews

A light Thai vegetable soup recipe, flavored with authentic herbs along with hearty vegetables, coconut milk, and tofu. It’s vegan and gluten-free friendly.

Ingredients

Instructions

  1. Mix coconut milk, broth or water, 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!

Notes

Recipe adapted from The Chiang Mai Thai Farm Cooking School Recipe Book

Nutrition

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