Thai vegetable soup recipe | Thai vegetarian soup | healthy Thai vegetable soup made with Thai veg stock |
by Tarla Dalal

Thai vegetable soup recipe | Thai vegetarian soup | healthy Thai vegetable soup made with Thai veg stock | with 25 amazing images.

Thai vegetable soup is a healthy Thai vegetarian soup. Learn how to make healthy Thai vegetable soup made with Thai veg stock.

Thai vegetable soup is a Thai-style soup that features a flavorful Thai vegetable stock infused with the aromatic flavors of galangal, lemongrass, and Kaffir lime leaves. The addition of mushrooms, broccoli, baby corn, fibre rich bean sprouts and tofu (or paneer) provides a protein-rich and satisfying element to the soup, making it a nutritious and comforting meal.

To make Thai vegetable soup first make Thai vegetable stock. Then heat the olive oil, add the spring onions and garlic and sauté for 2 minutes
When the onions turn translucent, add mushrooms, coriander, broccoli, baby corn, bean sprouts, green chillies , galangal, soy sauce, and lemon leaves. Sauté for 3 to 4 minutes.
Add the Thai vegetable stock, tofu (or paneer), salt and pepper and bring it to a boil, cook on medium heat for 5 minutes.
Serve Thai vegetable soup hot.

Main ingredients for Thai vegetable soup.
Lemongrass | used to make Thai vegetable stock. Lemongrass is a popular ingredient in Thai cuisine, and it is often used to flavor clear vegetable soups. Lemongrass has a delicate aroma that is reminiscent of lemon and citrus .
Galangal: Add 2 peeled galangal (thai ginger) or fresh ginger (adrak) pieces. Remember to discard the galangal when the soup is cooked. galangal is a very important and widely used ingredient in Thai cuisine. Galangal has a spicy, ginger-like flavor with a hint of citrus and pine. It adds a complex and intriguing flavor to the soup. Galangal has a similar texture to ginger, but it is slightly softer and more fibrous. It adds a nice chewiness to the soup.
Lemon leaves, also known as Kaffir lime leaves. They are widely used in Southeast Asian cuisine, particularly in Thai Cuisine and Malaysian dishes. Lemon leaves offer a unique citrusy aroma with a slightly peppery flavour, making them a valuable ingredient for enhancing the flavour of soups.

Savor the simplicity and wholesomeness of Thai vegetable soup (82 calories only), a low-calorie and heart-healthy option for those managing diabetes and heart disease.

Thai vegetable soup is rich in vitamin C, phosphorus , dietary fibre and folic Acid.

Pro tips of Thai vegetable soup. 1. Tofu is incredibly versatile and can absorb the flavors of the surrounding ingredients, making it a perfect addition to various soups, stews, and stir-fries. 2. For better taste use Thai vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to.

Enjoy Thai vegetable soup recipe | Thai vegetarian soup | healthy Thai vegetable soup made with Thai veg stock | with step by step photos.

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Thai Vegetable Soup recipe - How to make Thai Vegetable Soup

Thai Vegetable Soup
1/2 cup tofu (bean curd/ soya paneer) cubes or paneer (cottage cheese)
6 cups thai vegetable stock
1/2 cup chopped spring onions
1/2 cup sliced mushrooms (khumbh)
2 tbsp chopped coriander (dhania)
1/2 cup blanched broccoli florets
1/2 cup sliced and blanched baby corn
1 cup bean sprouts
1/2 tsp finely chopped green chillies
25 mm peeled , chopped galangal (thai ginger) or ginger (adrak)
1 tbsp chopped garlic (lehsun)
2 tbsp soy sauce
5 lemon leaf , chopped
salt to taste
freshly ground black pepper (kalimirch) to taste
1 tbsp olive oil

Method
For the thai vegetable stock

First follow the recipe to make thai vegetable stock or make a vegetable stock using chopped lemon grass stalks.

Thai vegetable soup

To make thai vegetable soupthai vegetable soup, heat the olive oil, add the spring onions and garlic and sauté for 2 minutes
When onions turn translucent, add mushrooms, coriander, broccoli, baby corn, bean sprouts, green chillies , galangal, soy sauce, and lemon leaves.
Sauté for 3 to 4 minutes.
Add the thai vegetable stock, tofu (or paneer) , salt and pepper and bring it to a boil, cook on medium heat for 5 minutes.
Serve thai vegetable soup hot.

Nutrient values (Abbrv) per serving

Energy	82 cal
Protein	3 g
Carbohydrates	10.5 g
Fiber	3.9 g
Fat	3.3 g
Cholesterol	0 mg
Sodium	367.3 mg

Click here to view calories for Thai Vegetable Soup

Thai Vegetable Soup recipe with step by step photos

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what is Thai vegetable soup made of ?

what is Thai vegetable soup made of ? See below image of list of ingredients for Thai vegetable soup.

making Thai vegetable stock

Follow step by step recipe on how to make Thai vegetable stock.
Here is the option recipe to make homemade veg stock which makes the soup more flavourful and nutritious. Just add 1 stalk lemongrass (hare chai ki patti) , washed and roughly chopped while making vegetable stock.

what is lemon leaf?

Lemon leaves are dark green leaves, arranged alternatively on the stem of the lemon. Lemon leaves, also known as Kaffir lime leaves. They are widely used in Southeast Asian cuisine, particularly in Thai veg Cuisine. Lemon leaves offer a unique citrusy aroma with a slightly peppery flavour, making them a valuable ingredient for enhancing the flavour of soups. It has a herbal use due to its cleansing nature.

What is galangal (thai ginger) ? Galangal is a very important and widely used ingredient in Thai cuisine. Galangal has a spicy, ginger-like flavor with a hint of citrus and pine. It adds a complex and intriguing flavor to the soup. Galangal has a similar texture to ginger, but it is slightly softer and more fibrous.

making Thai vegetable soup

To make Thai vegetable soup recipe | Thai vegetarian soup | healthy Thai vegetable soup made with Thai veg stock | heat 1 tbsp olive oil in a deep pan. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for heart. Also it has anti inflammation properties. This is one of the healthiest oil you can opt for.
Add 1/2 cup chopped spring onions. Spring onions have a mild, delicate flavor that complements the light broth of the soup. Spring onions provide a slight crunch and textural contrast to the smooth tofu and broth. The sulfur compounds in spring onions are known to keep blood pressure under check.
Add 1 tbsp finley chopped garlic. Garlic has a pungent, savory flavor that complements the other ingredients in the soup. Garlic has been proven to lower cholesterol. The active ingredient allicin present in garlic aids in lowering blood pressure.
Sauté the spring onions and garlic on medium heat for 2 minutes.

Add 1/2 cup sliced mushrooms (khumbh). Mushrooms have a unique and savory flavor that complements the delicate taste of the tofu and vegetables in the soup. Mushrooms add a visual appeal to the soup with their various shapes, sizes, and colors. Their presence can make the soup more inviting and appealing to eat.
Add 2 tbsp chopped coriander (dhania). Coriander has a bright, citrusy flavor and a slightly sweet, earthy aroma that complements the subtle flavors of the vegetables and tofu in the soup. Coriander is a fairly good source of iron and folate – the 2 nutrients which help in the production and maintenance of red blood cells in our blood.
Add 1/2 cup blanched broccoli florets. Broccoli brings a mild, earthy flavor and a satisfying crunch to the soup. The vibrant green color of broccoli adds a touch of brightness and visual appeal to the soup, making it more inviting and appetizing. It is a good source of Vitamin C which boosts the immune system and fights off cancers, heart disease and protects the body from free radical damage.
Add 1/2 cup sliced and blanched baby corn. Baby corn adds a delightful crunchiness to the soup, contrasting the softness of other vegetables. Baby corn has a mild, slightly sweet flavor.
Add 1 cup bean sprouts. Bean sprouts add a crunchy texture to the soup. Bean Sprouts are one of the most complete and nutritional of all the foods that exist. With lots of dietary fiber to their credit.

Add 1/2 tsp finely chopped green chillies.
Add 2 peeled galangal (thai ginger) or fresh ginger (adrak) pieces. Remeber to discard the galangal when the soup is cooked. galangal is a very important and widely used ingredient in Thai cuisine. Galangal has a spicy, ginger-like flavor with a hint of citrus and pine. It adds a complex and intriguing flavor to the soup. Galangal has a similar texture to ginger, but it is slightly softer and more fibrous. It adds a nice chewiness to the soup.
Add 2 tbsp soy sauce. Soy sauce acts as a versatile seasoning, enhancing the flavors of the vegetables and tofu without masking them. It adds a touch of saltiness and savoury without overwhelming the delicate flavors of the other ingredients.
Add 1 1/2 tsp chopped lemon leaves which is from 5 lemon leaves. Lemon leaves are dark green, arranged alternatively on the stem of the lemon. Lemon leaves, also known as Kaffir lime leaves. They are widely used in Southeast Asian cuisine, particularly in Thai Cuisine and Malaysian dishes. Lemon leaves offer a unique citrusy aroma with a slightly peppery flavour, making them a valuable ingredient for enhancing the flavour of soups.
Sauté on medium heat for 3 to 4 minutes, stirring occasionally.

Add 6 cups thai vegetable stock. For better taste use thai vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to.
Add 1/2 cup tofu (bean curd/ soya paneer) cubes or paneer (cottage cheese). Tofu is incredibly versatile and can absorb the flavors of the surrounding ingredients, making it a perfect addition to various soups, stews, and stir-fries. Tofu is an excellent source of protein for vegetarians and contains all the 9 essential amino acids.
Add salt to taste. Add 3/4th or 1 tsp salt. Salt brings out natural flavours and makes foods more palatable. Too much of it can ruin the food and your health. So, use only the right amount. If you have high blood pressure, cut back on salt.
Add freshly ground black pepper (kalimirch) to taste. Freshly ground black pepper has a more intense and complex flavour than pre-ground pepper. It adds a subtle spiciness and depth of flavour to the soup.
Mix well.

Bring to a boil and then cook on medium heat for 5 minutes.
Serve Thai vegetable soup | Thai vegetarian soup | healthy Thai vegetable soup made with Thai veg stock | hot.

pro tips for Thai vegetable soup

Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for heart. Also it has anti inflammation properties. This is one of the healthiest oil you can opt for.
Add bean sprouts. Bean sprouts add a crunchy texture to the soup. Bean Sprouts are one of the most complete and nutritional of all the foods that exist. With lots of dietary fiber to their credit.
Add galangal (thai ginger) or fresh ginger (adrak) pieces. Remeber to discard the galangal when the soup is cooked. galangal is a very important and widely used ingredient in Thai cuisine. Galangal has a spicy, ginger-like flavor with a hint of citrus and pine. It adds a complex and intriguing flavor to the soup. Galangal has a similar texture to ginger, but it is slightly softer and more fibrous. It adds a nice chewiness to the soup.

Add 1 1/2 tsp chopped lemon leaves which is from 5 lemon leaves. Lemon leaves are dark green, arranged alternatively on the stem of the lemon. Lemon leaves, also known as Kaffir lime leaves. They are widely used in Southeast Asian cuisine, particularly in Thai Cuisine and Malaysian dishes. Lemon leaves offer a unique citrusy aroma with a slightly peppery flavour, making them a valuable ingredient for enhancing the flavour of soups.
Add 6 cups thai vegetable stock. For better taste use thai vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to.

benefits of Thai vegetable soup

Thai Vegetable Soup is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
1. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 36% of RDA.
2. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 35% of RDA.
3. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 16% of RDA.
4. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ). 15% of RDA.