Craving a soup that’s light on calories but huge on flavor? This Thai-style vegetable soup is your answer. It’s a beautiful, aromatic broth that perfectly balances the zesty notes of lemongrass, the tang of fresh lime, and a gentle kick of chile. While the broth is the star, it’s incredibly versatile—feel free to swap in any fresh veggies you have on hand. In just 30 minutes, you can transport your taste buds to Thailand with this soul-warming, healthy bowl.
Ingredients
• MAKES: 4 servingsTIME: 30 minutes
• 6 cups / 1.4 L vegetable stock or Mushroom Stock
• 3 stalks lemongrass
• 2 tablespoons soy sauce, or more to taste
• 1 kaffir lime leaf, minced, or the grated zest of 1 lime
• 1 small fresh red chile, like Thai or bird’s eye, stemmed, seeded, and minced
• 1 teaspoon sugar
• Freshly ground black pepper to taste
• 1/2 cup / 50g sliced button or oyster mushrooms
• 1/2 cup / 65g snow peas, trimmed
• 1/2 cup / 60g finely chopped carrots
• Juice of 1 lime, or more to taste
• Chopped fresh cilantro leaves for garnish
Instructions
1. In a large saucepan, combine the stock, soy sauce, minced lime leaf or zest, chile, sugar, and a few grinds of black pepper. To prepare the lemongrass, mince the tender white core of one stalk and add it to the pot. For the other two stalks, trim the ends, bruise them with the back of a knife to release their oils, cut them into 2-inch pieces, and add them to the pot.
2. Bring the broth to a simmer over medium-high heat. Add the mushrooms, snow peas, and carrots. Reduce the heat and let it simmer gently for about 15 minutes, until the vegetables are tender but still have a slight bite.
3. Remove the soup from the heat. Stir in the fresh lime juice. Taste and adjust the seasonings as needed—it may need another splash of soy sauce for saltiness, more lime for tang, or extra chile for heat. Remove the bruised lemongrass pieces before serving. Garnish generously with fresh cilantro.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 85 kcal
• Protein: 3g
• Fat: 1g
• Carbohydrates: 15g
• Sodium: 650mg
• Fiber: 4g
Pro Tips
• Pro-Tips for the Best Thai Soup
• For a richer, creamier soup reminiscent of Tom Kha, stir in 1/2 cup of full-fat coconut milk along with the lime juice at the very end.
• To make this a more substantial meal, add 1 cup of cubed firm tofu or shelled edamame along with the other vegetables.
• Don’t skip bruising the lemongrass stalks! Bashing them with the back of a heavy knife or a rolling pin is key to releasing their aromatic oils and infusing the broth with maximum flavor.
• For a deeper umami flavor, add a teaspoon of vegetarian fish sauce or a splash of liquid aminos when you add the soy sauce.
FAQ
Q: How can I add more protein to this vegetarian Thai soup
A: To make this a more substantial and protein-rich meal, the recipe suggests adding 1 cup of cubed firm tofu or shelled edamame. Add them to the pot at the same time as the other vegetables to allow them to cook through and absorb the broth’s flavor.
Q: Is this Thai vegetable soup recipe vegan
A: Yes, this recipe is naturally vegan as written, using vegetable stock and soy sauce. To enhance the umami flavor while keeping it vegan, you can add a teaspoon of vegetarian fish sauce or a splash of liquid aminos.
Q: Can I make this soup ahead of time and how do I store it
A: Absolutely. This soup stores well in an airtight container in the refrigerator for up to 4 days. The flavors will meld and become even more delicious. Reheat gently on the stovetop. For the best texture, you might consider adding the fresh lime juice and cilantro just before serving the reheated soup.
Q: How do I make this a creamy Thai vegetable soup
A: For a richer, creamier soup similar to Tom Kha, simply stir in 1/2 cup of full-fat coconut milk at the very end of the cooking process, along with the fresh lime juice. Do not let the soup boil after adding the coconut milk.
