This Thai Vegetable Soup made in coconut milk is an amazingly delicious, flavorful, and nourishing soup. Made spicy with crunchy bell peppers, mildly sweet with sweet potato, and topped with Paneer chunks, this Thai Veg Soup is hearty and can be teamed with rice or noodles for a complete meal!
Thai Vegetable Soup is a gluten-free vegetarian version of traditional Tom Kha Soup made using flavorful fresh vegetables like bell peppers, sweet potato, onion, and garlic simmered in coconut milk. Each part of this coconut soup is made from scratch and the fresh veggies add lots of flavor to this soup. Can you believe all that deliciousness gathers in just 10 minutes?
Starting a winter day with this Warm bowl of Thai Coconut Milk Soup is a treat in itself. Feel free to experiment with vegetables you wish to add to this soup. This soup is going to be your family's favorite soon!
Find More Vegetarian Soups from the blog: Vegan Broccoli Almond Soup, Potato Onion Soup, Coconut Red Lentil Soup, Lemon Coriander Soup, Roasted Tomato Garlic Soup, Vegan Minestrone Soup.
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Ingredients
See the recipe card for exact measurement of the ingredients.
- Bell Peppers- The crunchy spicy bell peppers add mild sweetness to this soup. I have used red bell pepper and yellow pepper. You may use any locally available color.
- Sweet Potatoes- The humble sweet potato adds to the texture of this soup. You may add green beans, carrots, or zucchini as well.
- Onion- I have used red onion. White onion, shallots, or green onions would work as well.
- Garlic- I love the aroma of sautéing garlic in desi ghee. You may chop it or grate it. Garlic powder works too but the fresh garlic adds a perfect strong flavor.
- Desi Ghee- I love desi ghee in soups and curries. You may use any vegetable oil and for making it vegan, use coconut or avocado oil.
- Coconut Milk- Any good quality coconut milk would be great for this recipe. I prefer adding creamy coconut milk.
- Paneer- Paneer chunks topped on this soup make this soup thicker. For a Vegan Thai Soup, you may add Tofu Chunks.
- Green Chilies- Chopped red and green chilies can add heat to this otherwise mild sweet soup. You may adjust the quantity of chilies as per your preference.
- Cilantro Leaves- Fresh cilantro (coriander leaves) add a vibrant color. You may use any variety of fresh herbs like parsley, thai basil, fresh lemongrass, or basil leaves.
How To Make Vegetable Thai Soup
Step 1 Gather and Wash Ingredients
Gather all the ingredients. Wash the vegetable under tap. Dry them and chop them as you like.
Step 3 Saute Veggies
Heat Desi ghee in a heavy bottomed wok. Cook onion, garlic and green chilies on slow flame for about 2 min.
Step 4 Roast Sweet Potato and Pepper
Once onions are transparent, add peppers and sweet potato. Cook them in coconut milk for about 3-4 min or until mild soft. Add spices- black pepper and red chili powder.
Step 5 Add paneer
Add salt and add more milk or water as per the consistency you like. Garnish with Paneer cubes and coriander leaves.
Step 6 Serve It!
The Vegetable Thai Soup is ready. Serve it with your choice of bread or rice!
Expert Tips
- I recommend not so over-cooked veggies in this Thai soup. They taste better when they are crisp and crunchy. Overcooking makes a mashed kind of soup which is very different from the authentic thai recipes.
- Make sure to add paneer cubes towards the end or they may break as they are soft. You may use any soft cheese as a substitute too.
- If you wish to make it spicy, try adding chilies in powdered form.
What goes with this Thai Veg Soup?
You may team this soup with plain rice, fried rice, noodles, or pasta.
- Jeera Rice
- Vegan Cashew Cream Pasta
- 10-minute Thai Salad
- Cilantro Lime Brown Rice
- Keto Broccoli Cauliflower Casserole
- Whole Wheat Focaccia Bread
Recipe FAQs
Tom Kha Soup and Spicy Tom Yum soup are very famous in Thailand!
There are several soups both veg and non veg that belong to Thai cuisine. The one with non-veg ingredients are more popular. A few include- Thai Green Curry, Thai Red Curry Chicken, Thai Pumpkin, Thai Veg Curry, and so on.
More Low-Calorie Soups
Stories from Kitchen
The morning and evening wind chills remind me of the wonderful soups that I had made last year. A friend named me 'Soup-Queen' owing to my passion for making soups. I was so much missing making soups since I started VegBuffet and I focused on various categories of food.
This Thai Soup reminds me of my senior colleague, who always encouraged me to try different cuisines. I am a Paratha and Poori person which surprised her and she suggested trying Thai, Mexican, and all cuisines and why I am restricting myself. Who knows I find these better.
If you are waiting for some new thing to try and any fear stops you, don't stop and figure out a way to move ahead. Follow your instincts and you will meet your goals!
You may also like-
More Vegetarian Soups:
- Idli Podi Recipe
- Idli Sambar Recipe (Tiffin Sambar)
- How To Make Paneer (Indian Fresh Cheese)
- Amla Avocado Dip- Indian Style
- Shahi Paneer- Punjabi Style
- Methi Malai Paneer
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Easy Thai Vegetable Soup with Coconut Milk
Equipment
- 1 heavy bottomed wok
Ingredients
- 1 medium onion chopped in small
- 3-4 cloves garlic grated or chopped
- ½ medium red bell pepper
- ½ medium yellow bell pepper
- 1 small sweet potato
- 1 teaspoon Red Chilly powder
- 1 teaspoon black pepper
- 1 tablespoon coconut milk
- 2 cups plain milk
- ½ tablespoon Desi ghee can use any other oil
- few twigs coriander leaves
- 1 teaspoon mixed herbs optional
- salt as per taste
- 2 small green chillies minced
- 12-14 small Paneer cubes
Instructions
- Gather the ingredients. Wash the vegetables under tap.
- Chop the vegetables as you like them in soup.
- Take a deep and thick bottomed pan/kadai. Add desi ghee to it.
- Add garlic, onion ,chiilies to hot ghee. Saute for a min on simmer.
- Add sweet potato with little salt. Cover with lid. After one min add bell peppers. again cover with lid. Gas simmer throughout.
- Once they become slightly tender, add spices like red chilli, mixed herbs, black pepper. Cook for one min.
- Add coconut milk and boil on full.
- Once boiled, add plain milk and simmer the gas. It would have slightly thick consistency. You may adjust it as per your liking.
- Add chopped Cheese (Paneer ) Cubes. Cook it for a min.
- The amazing hot Thai Veg curry soup is ready!!
Notes
- I recommend not so over-cooked veggies in this Thai soup. They taste better when they are crisp and crunchy. Overcooking makes a mashed kind of soup which is very different from the authentic thai recipes.
- Make sure to add paneer cubes towards the end or they may break as they are soft. You may use any soft cheese as a substitute too.
- If you wish to make it spicy, try adding chilies in powdered form.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 121 |
| % Daily Value* | |
| Total Fat 4.8g | 6% |
| Saturated Fat 1.8g | 9% |
| Cholesterol 14mg | 5% |
| Sodium 101mg | 4% |
| Total Carbohydrate 14.6g | 5% |
| Dietary Fiber 2g | 7% |
| Total Sugars 8.5g | |
| Protein 5.7g | |
| Vitamin D 0mcg | 2% |
| Calcium 169mg | 13% |
| Iron 1mg | 6% |
| Potassium 273mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
