Can I customize the vegetables in this Thai soup?

Absolutely! This recipe is flexible; feel free to use your preferred combination of sweet potatoes, regular potatoes, or cauliflower florets, and any color of bell pepper you have on hand.

How can I adjust the spice level of this Thai Vegetable Soup?

You can easily control the heat by increasing or decreasing the pinch of red pepper flakes at the start. For more spice, add extra fresh red chilis as a garnish.

Is there a specific way to prepare the tofu for this soup?

For the best texture, use firm tofu and press it before dicing to remove excess water. This helps it absorb the delicious flavors of the soup without becoming watery.

What are the best garnishes to serve with this Thai Vegetable Soup?

Elevate your soup with fresh garnishes like sliced radishes, chopped cilantro or basil, fresh bean sprouts, or extra chopped green onions for added crunch and flavor.

Can I make this Thai Vegetable Soup ahead of time or store leftovers?

Yes, this soup stores well. Allow it to cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days. The flavors often deepen overnight.

6 years ago

Thai Vegetable Soup
[Vegan]

LF By: Lydia Filgueras

Author Bio

Food for veggie-lovers with an emphasis on whole ingredients. Lydia's Flexitarian Kitchen serves food for plant-loving... Read More

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A vibrant bowl of vegan Thai Vegetable Soup, garnished with fresh cilantro, sliced red chilis, and bean sprouts, served with a spoon.

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Discover more recipes with these ingredients

Thai Vegetable Soup [Vegan]

247

Dairy Free

Vegan

Thai Inspired Vegetable Soup is exactly what it sounds like. A little bit of this and some of that plus curry seasoning and coconut milk. It’s a great fridge cleaner, too, as there’s plenty of room in the bowl for whatever bits of vegetables you have on hand.

Ingredients You Need for Thai Vegetable Soup [Vegan]

2 tablespoons vegetable oil
1 teaspoon sesame oil
Pinch red pepper flakes
1/4 cup diced onions
1/4 cup chopped green onions (optional)
2 carrots, peeled and cut into sticks or coins
1 – 2 bell peppers, any color, sliced thinly
3 cups diced sweet potatoes, potatoes or cauliflower florets
1 cup tomatoes, seeded and diced
2 bay leaves
3 – 4 basil leaves, roughly chopped
6 cups vegetable broth
Salt and pepper to taste
1 tablespoon lemon grass
6 ounce can tomato paste
1 – 2 tablespoons curry powder
6 ounce can full fat coconut milk
6 ounces firm tofu, pressed and diced

Examples for Garnish:

Sliced radishes
Red chilis
Chopped fresh cilantro (coriander)
Chopped fresh basil
Chopped green onion
Fresh bean sprouts
Lime wedges
Sesame oil
Rice vinegar
Sriracha

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How to Prepare Thai Vegetable Soup [Vegan]

Heat the oil and red pepper flakes in a large stock pot or dutch oven over medium high. Sauté the chopped onions for a couple minutes until the onions begin to take on some color.
Add the green onions, carrots, peppers, tomatoes and sweet potatoes. Stir briefly to cover them with the oil and mix in the sautéed onions.
Push the veggies to the side to make space in the center. Spoon in the tomato paste, lemon grass and curry powder. Stir well to mix it together, then bring in the vegetables so everything is covered with tomato paste.
Add the bay leaves and pour over the broth and stir.
Cover with a lid, then lower the heat and simmer until the vegetables are just tender, stirring on occasion.
Stir in the tofu and coconut milk. Taste and adjust the seasoning as needed. The tofu should be heated through before serving.
To serve, arrange the garnishes on a small platter, spoon the soup into bowls and allow everyone to garnish as desired.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.