If you’re looking for the best vegetable soup recipe that delivers bold flavors, warmth, and a touch of heat, this Spicy Thai Vegetable Soup is for you. This vibrant dish combines the rich umami of Thai curry paste with fresh vegetables, coconut milk, and aromatic herbs, creating a balance of spice, creaminess, and depth. Whether you’re a fan of hearty vegetable soup options or craving something light yet satisfying, this recipe is a perfect addition to your meal rotation.
Spicy Thai Vegetable Soup
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 1 tablespoon vegetable oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 can 14 oz coconut milk
- 1 small sweet potato peeled and diced
- 1 cup carrots sliced
- 1 cup bell peppers sliced (any color)
- 1 cup mushrooms sliced
- 1 cup green beans trimmed
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- Juice of 1 lime
- 1/2 teaspoon crushed red pepper flakes adjust to taste
- 1 cup baby spinach or kale
- 1/2 cup fresh cilantro chopped
- Salt and black pepper to taste
- Cooked jasmine rice or rice noodles optional, for serving
Sauté the Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.
Add the Curry Paste
Stir in the Thai red curry paste and cook for another minute to release its full aroma.
Build the Soup Base
Pour in the vegetable broth and coconut milk, stirring to combine. Add the sweet potato, carrots, bell peppers, mushrooms, and green beans.
Season and Simmer
Stir in the soy sauce, brown sugar, lime juice, and crushed red pepper flakes. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, until the vegetables are tender.
Final Touches
Add the baby spinach or kale and let it wilt into the soup. Adjust seasoning with salt and black pepper as needed.
Serve and Garnish
Ladle the soup into bowls and top with fresh cilantro. Serve alone or over jasmine rice or rice noodles for a more filling meal.
Pairings
This vegetarian vegetable soup pairs wonderfully with Thai-inspired side dishes. Try serving it with crispy tofu, spring rolls, or a fresh Thai mango salad. A side of coconut rice can also help balance the heat while enhancing the dish’s creamy texture.
FAQs
1. Can I make this soup in a slow cooker?
Absolutely! For an easy vegetable soup recipes crockpot version, add all ingredients (except the spinach and cilantro) to a slow cooker and cook on low for 6-8 hours. Stir in the greens just before serving.
2. What vegetables work best in this soup?
This is a simple vegetable soup recipe, so feel free to customize it. Zucchini, bok choy, or even corn can work well.
3. How spicy is this soup?
The heat level is adjustable! Reduce or increase the curry paste and crushed red pepper to suit your taste.
