50+ Nourishing Thai Vegan Soup Recipes for Enjoy Authentic Flavor

Thai cuisine is renowned for its bold flavors, aromatic spices, and complex combinations of sweet, sour, salty, and spicy elements.

For those following a vegan lifestyle, Thai soups offer an incredibly rich array of options that are both satisfying and delicious.

Whether you’re looking for a light, refreshing soup or a hearty, comforting bowl, there is a Thai vegan soup recipe to suit every mood and occasion.

From the creamy richness of coconut milk-based broths to the tangy kick of tamarind and lime, Thai vegan soups bring together fresh vegetables, tofu, herbs, and spices in ways that delight the palate.

What makes Thai soups particularly special is the balance of flavors and textures – a well-crafted soup combines heat from chili, sweetness from coconut milk, the savory depth of soy sauce, and the refreshing zing of fresh herbs.

In this blog, we’ve gathered over 50 Thai vegan soup recipes that you can easily prepare at home.

Whether you’re craving a comforting bowl of spicy Tom Yum, a light and tangy coconut-based soup, or something in between, these recipes will inspire your next culinary adventure.

50+ Nourishing Thai Vegan Soup Recipes for Enjoy Authentic Flavor

Thai vegan soups are not only flavorful and nourishing but also incredibly versatile, allowing you to experiment with a variety of vegetables, tofu, and seasonings.

With over 50 recipes to choose from, you’ll never run out of options for quick meals or special dinners.

These soups provide the perfect balance of taste, nutrition, and convenience, ensuring that every bowl you prepare will be a satisfying experience.

The beauty of Thai cuisine lies in its ability to transform simple ingredients into extraordinary dishes that bring people together.

Whether you’re a seasoned chef or a beginner in the kitchen, these Thai vegan soup recipes are accessible, easy to make, and bursting with flavor.

Get ready to add these 50+ soups to your meal rotation and explore the wonderful world of Thai vegan cooking!

Thai Coconut Curry Soup

This vibrant Thai Coconut Curry Soup captures the essence of Thai flavors with rich coconut milk, aromatic curry paste, and a medley of fresh vegetables. This vegan soup is both creamy and spicy, with a hint of sweetness, making it a delightful meal for anyone craving a comforting Thai-inspired dish.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 cup mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 zucchini, sliced
• 1 cup baby spinach
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro and Thai basil, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is soft and translucent, about 3-4 minutes.
2. Stir in the red curry paste and cook for another minute, allowing the flavors to deepen.
3. Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a simmer.
4. Add mushrooms, bell pepper, broccoli, and zucchini. Cook for 5-7 minutes until the vegetables are tender but still slightly crisp.
5. Add the baby spinach, soy sauce, and lime juice, stirring until the spinach wilts. Adjust seasoning as desired.
6. Serve hot, garnished with fresh cilantro and Thai basil.

Creamy, spicy, and packed with nutrients, this Thai Coconut Curry Soup is both filling and refreshing. The balance of flavors from the coconut milk and curry paste, along with fresh vegetables, makes this a satisfying meal that captures the heart of Thai cuisine. The addition of lime juice and herbs at the end adds brightness and enhances the authenticity of this simple yet delightful vegan dish.

Thai Lemongrass and Ginger Soup

This light and refreshing Thai Lemongrass and Ginger Soup is perfect for those who love zesty, aromatic flavors. With the warming properties of ginger and the fresh taste of lemongrass, this soup delivers a unique combination of spiciness and citrus, balancing beautifully with coconut milk.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, thinly sliced
• 2 stalks lemongrass, trimmed and smashed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 cup carrots, thinly sliced
• 1 cup snow peas
• 1 cup mushrooms, sliced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• Fresh cilantro and red chili slices, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant, about 2-3 minutes.
2. Add the smashed lemongrass and continue to cook for another minute.
3. Pour in vegetable broth and coconut milk, stirring to combine. Bring to a simmer.
4. Add carrots, snow peas, and mushrooms. Let the soup simmer for 10-12 minutes until vegetables are tender.
5. Stir in soy sauce and lime juice, adjusting seasoning to taste.
6. Remove the lemongrass stalks before serving. Garnish with fresh cilantro and red chili slices for a touch of heat.

This Thai Lemongrass and Ginger Soup offers a delicately spiced and slightly creamy experience, perfect for anyone who loves lighter flavors with a hint of tropical zest. The lemongrass and ginger add aromatic depth that’s both soothing and invigorating, while the vegetables add a satisfying crunch, creating a refreshing soup that’s light yet fulfilling.

Thai Sweet Potato and Peanut Soup

Rich, creamy, and slightly nutty, this Thai Sweet Potato and Peanut Soup is a hearty, protein-rich option that highlights Thai flavors with the creamy addition of peanut butter and coconut milk. Sweet potatoes add a natural sweetness and balance to the dish, making it comforting and satisfying.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 large sweet potatoes, peeled and diced
• 2 tablespoons creamy peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro and chopped peanuts, for garnish

Instructions

1. In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger, sautéing until the onion is soft and translucent, about 3-4 minutes.
2. Stir in the red curry paste and cook for another minute, allowing the paste to become fragrant.
3. Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a gentle simmer.
4. Add the diced sweet potatoes and let them cook until tender, about 15-20 minutes.
5. Stir in peanut butter, soy sauce, and lime juice, mixing until well combined. Adjust seasoning as desired.
6. Blend the soup until smooth with an immersion blender or carefully transfer to a blender.
7. Serve hot, garnished with fresh cilantro and chopped peanuts for added crunch and flavor.

This Thai Sweet Potato and Peanut Soup has a rich, velvety texture that’s perfect for those seeking a deeply satisfying meal. The sweetness from the sweet potatoes complements the savory peanut and coconut flavors, while the red curry paste adds a mild heat. The garnishes add a final layer of freshness and crunch, making each spoonful a balanced experience of Thai-inspired comfort.

Thai Tom Yum Mushroom Soup

This Thai Tom Yum Mushroom Soup is a vegan spin on the classic Tom Yum, featuring the tangy flavors of lime, lemongrass, and spicy chili balanced with the earthiness of mushrooms. It’s a warming, aromatic soup that’s packed with complex Thai flavors, perfect for cool days or any time you’re craving something bold.

Ingredients

• 4 cups vegetable broth
• 2 stalks lemongrass, trimmed and smashed
• 4-5 kaffir lime leaves (optional)
• 2-inch piece fresh galangal or ginger, sliced
• 2 cups mixed mushrooms (shiitake, oyster, or button), sliced
• 1 cup cherry tomatoes, halved
• 1-2 Thai red chilies, chopped
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. In a large pot, bring the vegetable broth to a simmer over medium heat. Add lemongrass, kaffir lime leaves, and galangal. Simmer for about 10 minutes to infuse the broth.
2. Add the mushrooms, cherry tomatoes, and Thai red chilies, cooking for 5-7 minutes until mushrooms are tender.
3. Stir in soy sauce and lime juice, adjusting to taste if needed. Remove lemongrass and lime leaves before serving.
4. Serve hot, garnished with fresh cilantro for a burst of freshness.

This vegan Tom Yum Mushroom Soup is a delightful combination of spicy, tangy, and savory flavors, with the mushrooms adding a hearty depth. The aromatic lemongrass and lime leaves create an authentic taste that’s refreshingly zesty and balanced with the spiciness of chili. This soup provides a true taste of Thailand in a vegan-friendly, soul-warming bowl.

Thai Pumpkin and Coconut Soup

Smooth and slightly sweet, this Thai Pumpkin and Coconut Soup is a cozy, comforting dish enriched with creamy coconut milk and spiced with Thai red curry. The natural sweetness of the pumpkin pairs wonderfully with the warmth of the curry, making it a perfect soup for chilly days or any time you crave a creamy, mildly spiced meal.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1-2 tablespoons Thai red curry paste
• 3 cups pumpkin puree (or diced pumpkin if fresh)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro and pumpkin seeds, for garnish

Instructions

1. In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger, sautéing until the onion becomes translucent.
2. Stir in the red curry paste and cook for another minute until aromatic.
3. Add the pumpkin puree and vegetable broth, stirring well to combine. Bring to a boil, then reduce heat and let it simmer for 10-15 minutes.
4. Stir in the coconut milk, soy sauce, and lime juice. Adjust seasoning as desired.
5. Blend the soup until smooth with an immersion blender or carefully transfer to a blender.
6. Serve hot, garnished with fresh cilantro and pumpkin seeds for added texture.

This Thai Pumpkin and Coconut Soup is luxuriously creamy with a gentle kick from the red curry. The coconut milk enhances the pumpkin’s natural sweetness, creating a well-balanced, mild, and comforting bowl. With the addition of lime juice, this soup has just the right amount of brightness, making it a warming yet refreshing choice.

Thai Green Curry Vegetable Soup

This Thai Green Curry Vegetable Soup offers a bold blend of flavors from green curry paste, fresh vegetables, and creamy coconut milk. It’s a vibrant, nutrient-packed soup that delivers the essence of Thai cuisine through its fragrant, spicy, and slightly sweet flavor profile.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai green curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 cup green beans, trimmed and cut into pieces
• 1 cup carrots, sliced
• 1 cup bell peppers (red or yellow), sliced
• 1 cup baby spinach
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh basil and lime wedges, for garnish

Instructions

1. In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger, sautéing until the onion is soft and translucent.
2. Stir in the green curry paste, cooking for another minute until it releases its aroma.
3. Add the vegetable broth and coconut milk, stirring to combine. Bring to a simmer.
4. Add green beans, carrots, and bell peppers. Let simmer for 10-12 minutes until vegetables are tender.
5. Stir in baby spinach, soy sauce, and lime juice, allowing the spinach to wilt. Adjust seasoning as needed.
6. Serve hot, garnished with fresh basil leaves and lime wedges.

This Thai Green Curry Vegetable Soup combines the richness of coconut milk with the bright, herbaceous notes of green curry and fresh vegetables. It’s a harmonious and nourishing dish that captures the authentic flavors of Thai green curry while offering a variety of textures from the vegetables. The fresh basil and lime at the end add an extra layer of brightness, making this a satisfying yet refreshing meal.

Thai Spicy Tofu and Vegetable Soup

This Thai Spicy Tofu and Vegetable Soup is a perfect combination of rich, spicy broth and tender tofu, packed with fresh vegetables. The red curry paste adds a nice kick, while the tofu provides a protein-rich base, making this soup both filling and flavorful.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 block firm tofu, cubed
• 1 cup carrots, sliced
• 1 cup bell peppers (any color), sliced
• 1 cup baby bok choy, chopped
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Thai basil, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until the onion becomes soft and translucent.
2. Stir in the red curry paste, cooking for another minute to allow the flavors to meld.
3. Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a simmer.
4. Add the tofu, carrots, bell peppers, and baby bok choy, cooking for 5-7 minutes until vegetables are tender and tofu is heated through.
5. Stir in soy sauce and lime juice, adjusting the seasoning to taste.
6. Serve hot, garnished with fresh cilantro and Thai basil.

This Thai Spicy Tofu and Vegetable Soup is a delightful balance of spicy, savory, and creamy flavors. The tofu adds a satisfying texture, while the coconut milk and red curry paste provide the rich, aromatic base that defines Thai soups. The addition of fresh herbs gives this dish a burst of flavor, making it a nourishing, fulfilling meal.

Thai Eggplant and Basil Soup

This Thai Eggplant and Basil Soup is a comforting, savory dish with a slightly smoky flavor from the eggplant and a fresh, aromatic finish from the Thai basil. The coconut milk gives the soup a creamy texture, while the red curry paste adds just the right amount of heat.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 medium eggplants, diced
• 1 cup tomatoes, diced
• 1 cup green beans, chopped
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh Thai basil leaves, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until the onion becomes translucent and fragrant.
2. Stir in the red curry paste and cook for another minute to release the spices.
3. Add the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a simmer.
4. Add the diced eggplants, tomatoes, and green beans. Simmer for 10-12 minutes, or until the vegetables are tender.
5. Stir in soy sauce and lime juice, adjusting to taste.
6. Serve hot, garnished with fresh Thai basil leaves.

This Thai Eggplant and Basil Soup is a delightful combination of rich coconut milk, savory vegetables, and fragrant basil. The red curry paste adds a mild spiciness that complements the smokiness of the eggplant, while the fresh basil at the end offers an aromatic finish that enhances the entire dish.

Thai Sweet Corn and Coconut Soup

This Thai Sweet Corn and Coconut Soup is a light and sweet soup with a delicate balance of coconut milk and corn, enhanced by the tangy flavors of lime and lemongrass. It’s a gentle, comforting dish that brings a refreshing sweetness with every spoonful.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 stalks lemongrass, trimmed and smashed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 cups corn kernels (fresh or frozen)
• 1 cup baby carrots, sliced
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and lemongrass, sautéing until the onion is soft and translucent, about 3-4 minutes.
2. Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a simmer.
3. Add the corn kernels and baby carrots, cooking for 8-10 minutes until the vegetables are tender.
4. Stir in soy sauce and lime juice, adjusting seasoning to taste.
5. Remove the lemongrass before serving. Serve hot, garnished with fresh cilantro.

This Thai Sweet Corn and Coconut Soup offers a gentle, comforting experience with its smooth coconut milk base and natural sweetness from the corn. The lemongrass adds an aromatic depth, while the lime juice provides a bright, zesty finish. It’s the perfect light, refreshing dish that will leave you feeling nourished and satisfied.

Thai Red Lentil and Spinach Soup

This Thai Red Lentil and Spinach Soup is a hearty, flavorful dish packed with plant-based protein from red lentils and the vibrant flavor of fresh spinach. The richness of coconut milk combined with the aromatic spices from the curry paste makes this soup a filling and wholesome option.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 cup red lentils, rinsed
• 2 cups fresh spinach, chopped
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is soft and translucent.
2. Stir in the red curry paste and cook for another minute, allowing the spices to release their aroma.
3. Add the vegetable broth, coconut milk, and red lentils to the pot. Stir well, bring to a boil, then reduce to a simmer. Cook for 20-25 minutes until the lentils are tender.
4. Stir in the spinach, soy sauce, and lime juice, cooking for an additional 2-3 minutes until the spinach is wilted.
5. Serve hot, garnished with fresh cilantro for an extra burst of flavor.

This Thai Red Lentil and Spinach Soup is a protein-packed and nourishing meal that combines the earthiness of red lentils with the refreshing taste of spinach. The coconut milk adds a creamy texture that pairs perfectly with the spices from the red curry paste. The soup is simple yet rich in flavor, making it a satisfying and hearty vegan dish.

Thai Tamarind and Tomato Soup

This Thai Tamarind and Tomato Soup is a tangy, slightly sweet, and aromatic dish with the deep flavors of tamarind and tomatoes. The soup is lightly spiced with the subtle heat of chili and enhanced with the richness of coconut milk, making it a complex yet comforting option.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon tamarind paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 cups tomatoes, diced
• 1 red chili, chopped (optional for heat)
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until the onion softens, about 3-4 minutes.
2. Stir in tamarind paste and cook for 1 minute, allowing it to dissolve into the onions.
3. Add the vegetable broth, coconut milk, and diced tomatoes. Bring to a simmer and cook for 10-12 minutes.
4. Add the red chili, soy sauce, and lime juice, adjusting the seasoning to taste.
5. Serve hot, garnished with fresh cilantro for added freshness and flavor.

This Thai Tamarind and Tomato Soup offers a delightful tangy flavor thanks to the tamarind and tomatoes. The coconut milk balances the acidity, creating a smooth, creamy texture while the chili adds a mild kick. The soup is both savory and slightly sweet, with the lime juice brightening it up, making it a refreshing, flavorful dish.

Thai Carrot and Sweet Potato Soup

This Thai Carrot and Sweet Potato Soup is a creamy, sweet, and savory dish that combines the earthy flavors of carrots and sweet potatoes with the richness of coconut milk and the spiciness of red curry paste. It’s a vibrant and filling soup that’s perfect for cooler weather.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 large sweet potatoes, peeled and diced
• 3 cups carrots, chopped
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until the onion becomes soft and translucent.
2. Stir in the red curry paste and cook for another minute to release its flavors.
3. Add the vegetable broth, coconut milk, sweet potatoes, and carrots to the pot. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the vegetables are tender.
4. Stir in soy sauce and lime juice, adjusting seasoning to taste.
5. Blend the soup until smooth using an immersion blender or carefully transfer to a blender.
6. Serve hot, garnished with fresh cilantro for a burst of flavor.

This Thai Carrot and Sweet Potato Soup is velvety smooth with a perfect balance of sweetness from the vegetables and richness from the coconut milk. The red curry paste adds depth and a gentle heat, while the lime juice brings brightness, making this soup both satisfying and refreshing. The fresh cilantro on top enhances the vibrant flavors, making each bite a delightful experience.

Thai Coconut and Lemongrass Soup

This Thai Coconut and Lemongrass Soup is a fragrant, soothing dish that combines the tangy flavor of lemongrass with the rich creaminess of coconut milk. Lightly spiced and aromatic, this soup is a perfect balance of flavors that’s both refreshing and comforting.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 stalks lemongrass, smashed
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 cup mushrooms, sliced
• 1 cup baby bok choy, chopped
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro and chili slices, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté until the onion softens, about 3-4 minutes.
2. Stir in vegetable broth and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes to allow the flavors to infuse.
3. Add coconut milk and mushrooms. Simmer for another 5 minutes until mushrooms soften.
4. Stir in soy sauce and lime juice. Taste and adjust seasoning if needed.
5. Serve hot, garnished with fresh cilantro and chili slices for added freshness and heat.

This Thai Coconut and Lemongrass Soup is a perfect harmony of fresh, tangy lemongrass and the creamy richness of coconut milk. The mushrooms and bok choy add a satisfying texture, while the cilantro and chili garnish offer a burst of freshness and spice. It’s a gentle yet flavorful soup that brings the essence of Thai cuisine to the table.

Thai Basil and Tofu Soup

This Thai Basil and Tofu Soup is a comforting, hearty dish that combines silky tofu with the fragrant, aromatic notes of Thai basil and lemongrass. The soup’s base is infused with spices like red curry and garlic, creating a flavorful and filling dish.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 block firm tofu, cubed
• 1 cup bell peppers, sliced
• 1 cup spinach, chopped
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh Thai basil leaves, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until softened, about 5 minutes.
2. Stir in the red curry paste and cook for an additional minute until fragrant.
3. Add vegetable broth and coconut milk to the pot. Bring to a simmer.
4. Add the tofu and bell peppers, cooking for about 10 minutes until the tofu is heated through and vegetables are tender.
5. Stir in spinach, soy sauce, and lime juice. Cook for another 2-3 minutes until the spinach is wilted.
6. Serve hot, garnished with fresh Thai basil leaves.

This Thai Basil and Tofu Soup is a perfect balance of heat, creaminess, and fresh basil flavor. The tofu absorbs the soup’s aromatic spices, while the Thai basil adds an authentic herbal note. With a rich coconut milk base and vibrant vegetables, this soup is both satisfying and nourishing, offering a wonderful depth of flavors.

Thai Sweet Potato and Peanut Soup

This Thai Sweet Potato and Peanut Soup is a rich, creamy dish that brings together the natural sweetness of sweet potatoes and the savory richness of peanut butter. Infused with Thai spices like ginger and red curry paste, this soup is both comforting and exciting.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 large sweet potatoes, peeled and diced
• 1/4 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Crushed peanuts and fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until softened, about 5 minutes.
2. Stir in the red curry paste and cook for 1 minute to bring out the flavors.
3. Add vegetable broth and coconut milk, and bring the mixture to a boil. Once boiling, reduce heat and add the sweet potatoes. Simmer for 15-20 minutes until the sweet potatoes are soft.
4. Stir in peanut butter and soy sauce, then blend the soup until smooth with an immersion blender or by transferring to a blender.
5. Stir in lime juice, adjusting seasoning as needed.
6. Serve hot, garnished with crushed peanuts and fresh cilantro.

This Thai Sweet Potato and Peanut Soup is a perfect blend of sweet, savory, and creamy. The rich peanut butter gives the soup a velvety texture, while the red curry paste adds an aromatic depth and subtle heat. The coconut milk complements the sweetness of the potatoes, making it a satisfying and comforting meal. The crushed peanuts and cilantro topping add a nice crunch and freshness.

Note: More recipes​ are coming soon!