Thai Veggie Soup

thai veggie soup

Thai Veggie Soup

I found this Thai Veggie Soup recipe in the Gluten-Free Vegan by Susan O’Brien while doing research for the Eat Better. Feel Better. Renewal Program. It has spice and sweetness and is hearty enough for dinner. Since it derives it’s creaminess from coconut milk it would be an excellent choice for dinner when doing the Eat Better. Feel Better. Renewal Program. I adapted it to work with what I had on hand, feel free to interchange the cabbage choice ( I used bok choy) as well as the chili pepper (I used Serrano but if you are sensitive to heat, use your favorite pepper or just leave it out all together).  This soup comes together quickly so it’s great for a weeknight meal.


1 cup chopped red onion
1 tablespoon olive oil
2 large carrots, chopped
1 small zucchini, chopped
1 red or yellow bell pepper, seeded and chopped
1½ cups cleaned and stemmed cremini mushrooms
2 cups chopped bok choy or cabbage
4 cloves garlic, chopped
1 tablespoon finely chopped Serrano chili
1  1/2 cups coconut milk
1 1/2 cups water, or more if desired
2 tablespoons soy sauce or braggs liquid aminos
Juice of ½ lime
1 tablespoon red curry paste
Pinch of red pepper flakes
¼ cup chopped fresh cilantro
Pinch each of cumin, turmeric, and cardamom
Freshly ground pepper
Himalayan  salt


In a large stockpot, sauté the onion in the olive oil for 4 to 5 minutes over medium heat. Add the carrots, zucchini, and bell pepper, and continue to cook for another 2 to 3 minutes. Add the mushrooms, cabbage, garlic, and Serrano, and continue to cook until the veggies are fork tender, 5 to 6 minutes. Add the coconut milk, water, soy sauce, lime juice, chile paste, red pepper flakes, cilantro, and spices, and simmer to blend the flavors, 20 to 30 minutes over low heat. Adjust the seasonings, if desired. Be sure to add some freshly ground pepper just before serving.

Leave a Reply