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.

  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup, Gluten Free, Vegetarian
  • Method: Stove
  • Cuisine: Thai


  • 1 can (13.66 fl oz) unsweetened coconut milk (I like Thai Kitchen brand.)
  • 2 cups chicken bone broth, or regular chicken broth, or vegetable broth or water if vegetarian
  • 1/2 cup pumpkin purée (optional, I like Farmer’s Market Organic Pumpkin)
  • 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 if vegan 
  • 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


  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!


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


Keywords: thai vegetable soup