This is an amazingly quick and easy Thai Coconut Vegetable Soup made from scratch with easy and healthy ingredients! You can make it as spicy or mild as you wish to. Loaded with mushrooms, carrots, cabbage, greens, and cooked in coconut milk and vegetable broth.
Thai Coconut Vegetable Soup – easy, from scratch!
While it might not be authentic Thai food, it’s made with ingredients used in Thai cooking, and it’s just a really good tasting soup that will cure your Thai cravings without going out.
HERE IS WHAT YOU WILL NEED TO MAKE THIS EASY SOUP:
- coconut oil
- yellow onion
- garlic cloves
- shiitake mushrooms
- coconut milk
- vegetable or chicken broth
- carrots
- napa cabbage
- hearty greens like chard, kale, or spinach
- soy sauce (to make it gluten-free, use tamari)
- chili paste
- cilantro
- lime juice
- toasted sesame oil
What form of protein can I add to this Coconut Vegetable Soup?
This soup is already loaded with so much flavor and nutrition, but you can most definitely add some protein to the mix. Try adding tofu, more protein-filled vegetables, fish, or chicken. So many possibilities!
How to make One-Pot Thai Coconut Vegetable Soup
Steps
Heat a medium/large soup pot over medium heat and add coconut oil. Heat until oil is hot.
Add onions, garlic and salt and cook until they are soft.
Add shitake mushrooms and cook another 3-4 minutes.
Add coconut milk, broth and carrots and simmer for 10 minutes until carrots are soft.
Add napa cabbage, chopped greens, soy sauce or tamari, and chili paste and continue to simmer for 3-5 more minutes.
Stir in cilantro, lime and toasted sesame oil.
Add additional sea salt or more lime if desired.
Garnish with extra cilantro.
Ingredients
- 1 Tbsp coconut oil
- ½ yellow onion, cut into 1-inch slices
- 3 cloves garlic, minced
- ¼ tsp sea salt
- 2 cups shitake mushrooms, sliced
- 1 can full fat coconut milk
- 3 cups vegetable broth or chicken broth
- 2 medium carrots, cut into matchsticks
- 2 cups napa cabbage, sliced
- 2 cups hearty greens (chard, kale, spinach) chopped
- ¼ cups tamari, or soy sauce
- ½ tsp chili paste, up to 1 tsp or to your spice preference
- ½ cup fresh cilantro, chopped
- 1 small lime, juiced
- 1.5 tsp toasted sesame oil
- sea salt, to taste
Instructions
Heat a medium/large soup pot over medium heat and add coconut oil. Heat until oil is hot.
Add onions, garlic and salt and cook until they are soft.
Add shitake mushrooms and cook another 3-4 minutes.
Add coconut milk, broth and carrots and simmer for 10 minutes until carrots are soft.
Add napa cabbage, chopped greens, soy sauce or tamari, and chili paste and continue to simmer for 3-5 more minutes.
Stir in cilantro, lime and toasted sesame oil.
Add additional sea salt or more lime if desired.
Garnish with extra cilantro.
Equipment Used
Nutrition Facts
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