Thai Coconut Soup is a flavorful, creamy yet tangy soup made with lemongrass, coconut milk, broth, ginger, and lime juice. Add vegetables like broccoli, carrots, and zucchini for a light and refreshing meal! The best part – this recipe takes less than 30 minutes to make!
Oh hey, fellow Thai food lovers! Have I got a soup for you?!!
A few weeks ago, I was craving some Tom Kha Gai (Thai Coconut Soup with chicken)…but without the chicken…and mushrooms. Rather than opting for takeout, I decided to make my own version at home with vegetables.
Sometimes a girl takes a short hiatus from animal protein, ya feel?
What I was really craving was the Tom Kha Gai broth. There’s nothing like a warm, satisfying soup with a little creamy tang!
So I set out to make the soup with basic ingredients you can find at most grocery stores – chicken bone broth, coconut milk (I use this canned coconut milk, which is JUST coconut milk without any emulsifiers), lemongrass, ginger, and lime.
I opted for broccoli, zucchini, and carrots for a veggie infusion, but you can go with any veggies you like!
If you can relate to one (or all) of the following, this soup is the new object of your affection:
- Lover of Thai food
- Into Tom Kha Gai, or Thai-inspired soups with coconut milk
- Crave all the veggies
- Craving a light yet comforting soup with some flair
- Want to throw together a quick cozy soup in less than 30 minutes!
Let’s make it!
How to Make Thai Coconut Soup:
Begin by removing the hard outer layer of the lemongrass stalks. To do so, carefully run a sharp knife down the length of the stalk and peel back the rough top layer and discard. Chop the stalks into 3-inch chunks.
Add the chicken broth, lemongrass, and grated ginger to a stock pot and bring to a full boil. Cook at a boil for 2 minutes.
Add the remaining ingredients to the pot, and return soup to a boil. Reduce the heat and cook covered for 10 minutes at a rolling but controlled boil, or until the vegetables reach desired done-ness.
Taste the soup for flavor and add more sea salt, lime juice, and/or sriracha to taste.
Before serving the soup, remove and discard the lemongrass stalks!
Serve and enjoy!
- If you aren’t into lemongrass, omit it altogether or reduce the amount to 1 stalk. If you don’t have access to fresh lemongrass, you can use lemongrass paste, found in a tube in the produce section of your local grocery store.
- Add ½ a yellow onion and/or 4 cloves of garlic if you don’t follow a low-FODMAP diet.
- Add chopped chicken, pork, shrimp, white fish, or salmon if you’re looking for some animal protein
- Use vegetable stock to make recipe vegan
- Add 1 to 2 tablespoons of fish sauce if you like it
- Add 1 to 2 tablespoons of liquid aminos, tamari, or coconut aminos if you have it on hand
- Add ⅓ cup uncooked brown or white rice for some added carbohydrate (note: you’ll need to cook the soup for as long as the package says to fully cook the rice).
If you love this soup, you may also enjoy:
- Coconut Curry Vegetable Soup
- Immunity Boosting Turmeric Chicken Soup
- Vegan Broccoli “Cheddar” Soup
- 30-Minute Chicken Green Curry
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Thai Coconut Soup with Vegetables, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Thai Coconut Soup
- 4 cups chicken bone broth or vegetable broth
- 4 stalks lemongrass chopped into 3-inch pieces
- 1 2- inch nub ginger peeled and grated
- 3 large carrots peeled and chopped
- 2 crowns broccoli chopped into florets
- 1 red chili seeds removed, optional
- 1 15-ounce can full-fat coconut milk
- 3 Tbsp fresh lime juice to taste
- 1/2 tsp sea salt to taste
- Carefully run a sharp knife down the length of each stalk of lemongrass and peel back the rough top layer and discard. Chop the stalks into 3-inch chunks.
- Add the chicken broth, lemongrass, and grated ginger to a stock pot and bring to a full boil. Cook at a boil for 2 minutes.
- Add the remaining ingredients to the pot, and return soup to a boil. Reduce the heat and cook covered for 10 minutes at a rolling but controlled boil, or until the vegetables reach desired done-ness.
- Taste the soup for flavor and add more sea salt, lime juice, and/or sriracha to taste. Before serving the soup, remove and discard the lemongrass stalks!