If you ask me what type of comfort food I like the most, I would tell you that it’s soup, without any hesitation. Good soup is not only comforting and hearty, but also could be a fantastic meal alone.

Authentic Thai Vegetable Soup-4

This Thai Vegetable Soup that I am about to share with you is a perfect example! The first time I made it was in a cooking class in Chiang Mai a year ago. As soon as it’s dished, we immediately devoured it right on the spot!

Now, my friend, let me walk you through the best of this soup and you go make your own to enjoy! 🙂

Authentic Thai Vegetable Soup Ingredients

Rich In Flavor, Tastes Super Thai, and Affordable

What have we got here? The main soup base is coconut milk. I like to mix it with some pumpkin purée to strengthen the flavor. Since pumpkin is seasonal, you can make this soup through out the year by using canned purée. When it’s in season, simply just cook pumpkin with other vegetables.

Whenever it comes to Thai cooking, there will always be a couple of special herbs we shouldn’t ignore, such as lemongrass and galangal, etc. They are essential in order to make your Thai dish tastes authentic. You might find that they are slightly pricey in your grocery stores, but remember, only a little bit of each can make an entire pot of soup (enough for 4 servings) delightful! It’s fancy but affordable.

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Loaded With Vegetables and Extremely Healthy

Now we have the soup base and essential herbs. Time to move onto other ingredients, which are very common vegetables. It’s literally LOADED!


Feel free to switch broccoli with green bean or cauliflower, or use all of them. Why not? This soup is so darn healthy! Oh, did I mention that it’s gluten free and totally vegan?

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A Fantastic Meal Alone

Although this soup is considered light in terms of the thickness, the flavor is so rich that you would drink it one spoon after another, not to mentioned that it’s full of healthy veggies. With that said, it’s a fantastic meal by itself. It also goes very well with rice.

A light Thai vegetable soup flavored with galangal and lemongrass! Healthy, yummy and tastes super Thai! Read more at  http://www.delishplan.com/authentic-thai-vegetable-soup/ ‎

Another secret about this soup is that you can substitute tofu with chicken or shrimp. Sounds good? 🙂

What other adjustments would you make? I would love to hear from you!

Serves 4

Authentic Thai Vegetable Soup
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  • 1 can (13.66 fl oz) unsweetened coconut milk (I like Thai Kitchen brand)
  • 2 cups water
  • 1/2 cup pumpkin purée (optional)
  • 1/2 cup tofu, sliced
  • 1/4 cup onion, sliced
  • 1 Roma tomato, sliced
  • 1 cup mushroom, sliced
  • 1 cup broccoli florets, chopped
  • 1/2 cup carrot, sliced
  • 1/4 cup galangal, sliced
  • 1 stalk lemongrass, sliced into 1 inch long pieces
  • 1 stem spring onion, finely chopped
  • 1/2 teaspoon crushed chili pepper
  • 2 tablespoons fish sauce or soy sauce
  • 2 tablespoons lime juice
  • 1 teaspoon brown sugar
  • sea salt to taste and cilantro for garnishing


  1. Mix coconut milk, water, and pumpkin purée in a saucepan, 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, sugar and a pinch of salt to taste.
  5. Turn off the heat. Stir in lime juice, spring onion, and crushed chilies.
  6. Dish and garnish with cilantro leaves. Enjoy!
Cuisine: Thai | Recipe Type: Soup


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



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12 thoughts on “Authentic Thai Vegetable Soup”

  1. Thank you so much for such a fantastic recipe!
    I love this soup and so does my husband :). Whole house smells gorgeous!
    I used harrisa paste instead of pepper flakes and fresh jalapeños.
    I didn’t add sugar and substituted cilantro with parsley.
    Thanks for sharing, what a inspiration for my cooking.

    1. Hi Kasik! Great to hear that you and your husband enjoyed this soup. Nicely modified. I have never tried harrisa paste, which I am very interested in now. Thanks for sharing your cooking tips!

  2. Generally, one can use ginger instead of galangal.
    Coconut milk is the primary flavor basic.
    Also, I don’t keep brown sugar in the house but I do have agave syrup which is a great substitute and I often use it in soups and Italian sauces.
    I suspect a yellow curry was used in this soup. Am I correct?

    1. Hi, thanks so much for your input regarding the potential substitutions for this recipe. No yellow curry was used in this soup. The yellow color comes from the combination of coconut milk and pumpkin puree.

  3. I made this (without the pumpkin) and it was DELICIOUS. I seriously appreciate a good recipe I find online, one whose pictures do the actual recipe justice!! So thank you (: The one thing I would mention is that when I make a recipe I prefer the ingredients to be in *order of appearance*, which I don’t think this one head necessarily BUT I am soo happy with how it turned out! (: (:

    1. Hey Shaina! I am so glad that you liked this recipe. Ingredients to be in order of appearance is a fantastic idea. I can’t believe that I’ve never thought about it before! It makes so much sense. I will do that in my future recipes from now on! Thanks so much for your comment. I really really appreciate it!

  4. I posted a similar recipe recently 🙂
    Tom kha gai is one of my all-time favorite soups and I really wanted to make it at home but could not find galangal nor lemongrass. I ended up using a Thai red curry paste which had galangal in it and it turned tasting pretty damn authentic.

    1. I remember your soup by your nice photos. I am going to try with red curry paste next time! Such a great find, Sasha! This soup is really bomb!

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