Authentic Thai Vegetable Soup

When it comes to Thai cooking, a couple of herbs help make dishes taste authentic

“The main soup base is coconut milk,” says Sharon Chen. “I like to mix it with some pumpkin purée to strengthen the flavor. Since pumpkin is seasonal, you can make this soup throughout 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 taste 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.”

This recipe is provided by Sharon Chen of delishplan.com.

1
Servings
1743
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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
  • Roma tomato, sliced
  • 1  Cup  mushroom, sliced
  • 1  Cup  broccoli florets, chopped
  • 1/2  Cup  carrot, sliced
  • 1/4  Cup  galangal, sliced
  • stalk lemongrass, sliced into 1-inch long pieces
  • stem spring onion, finely chopped
  • 1/2  Teaspoon  crushed chile pepper
  • 2  Tablespoons  fish sauce or soy sauce
  • 2  Tablespoons  lime juice
  • 1  Teaspoon  brown sugar
  • Sea salt to taste and cilantro for garnishing

Directions

Mix coconut milk, water, and pumpkin purée in a saucepan, stir, and bring to a boil.

Add galangal, lemongrass, onion, broccoli, and carrot into the saucepan, cook over high heat for 2-3 minutes or until fragrant.

Add tofu, tomato, and mushroom, bring to a boil again. Continue cooking until vegetables are done.

Season with fish sauce, sugar, and a pinch of salt to taste.

Turn off the heat. Stir in lime juice, spring onion, and crushed chiles.

Dish and garnish with cilantro leaves. Enjoy!

Nutritional Facts

Total Fat
60g
86%
Sugar
58g
64%
Saturated Fat
13g
54%
Cholesterol
35mg
12%
Carbohydrate, by difference
247g
100%
Protein
63g
100%
Vitamin A, RAE
652µg
93%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
2824mg
100%
Vitamin K (phylloquinone)
212µg
100%
Calcium, Ca
847mg
85%
Choline, total
70mg
16%
Copper, Cu
1mg
0%
Fiber, total dietary
30g
100%
Fluoride, F
10µg
0%
Folate, total
348µg
87%
Iron, Fe
35mg
100%
Magnesium, Mg
205mg
64%
Manganese, Mn
3mg
100%
Niacin
17mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
858mg
100%
Riboflavin
1mg
91%
Selenium, Se
32µg
58%
Sodium, Na
2670mg
100%
Thiamin
1mg
91%
Water
718g
27%
Zinc, Zn
4mg
50%

Thai Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Thai Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chiles, the smaller ones are usually spicier. Handle with caution and care.