Thai Coconut Vegetable Soup

Name: Thai Coconut Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 13½ oz (400 ml) unsweetened coconut milk; 3 cups (720 ml) vegetable broth; 2 stalks fresh lemongrass stalks, bruised and halved lengthwise; 1 tablespoon (12 g) fresh ginger, minced; 3 cloves garlic cloves, minced; 1½ large (300 g) red bell pepper, diced into ½-inch (1.25 cm) pieces, seeds and ribs removed; 2 medium (200 g) carrots, diced into ½-inch (1.25 cm) pieces; 1½ cups (150 g) snap peas, halved lengthwise; 1 cup (100 g) mushrooms (shiitake or button), sliced (optional); 2 tablespoons (30 ml) fresh lime juice; 1 tablespoon (15 ml) fish sauce; 1 whole Thai red chili or fresh red chili, sliced (seeds removed for less heat, kept for more) (optional); ¼ cup (10 g) fresh Thai basil, leaves only (optional); to taste sea salt

From the MyKitchenBank Kitchen

A fragrant, creamy Thai-style soup made with coconut milk, lemongrass, and fresh vegetables. This aromatic broth features bell peppers, carrots, and lime, finished with Thai basil for an authentic Southeast Asian flavor profile. Ready in 30 minutes, it's both comforting and light.

Prep: 15 min
Cook: 15 min
Total: 30 min
Makes: 4 servings (about 5 cups)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

13½ oz (400 ml) unsweetened coconut milk
3 cups (720 ml) vegetable broth
2 stalks fresh lemongrass stalks, bruised and halved lengthwise
1 tablespoon (12 g) fresh ginger, minced
3 cloves garlic cloves, minced
1½ large (300 g) red bell pepper, diced into ½-inch (1.25 cm) pieces, seeds and ribs removed
2 medium (200 g) carrots, diced into ½-inch (1.25 cm) pieces
1½ cups (150 g) snap peas, halved lengthwise
1 cup (100 g) mushrooms (shiitake or button), sliced (optional)
2 tablespoons (30 ml) fresh lime juice
1 tablespoon (15 ml) fish sauce
1 whole Thai red chili or fresh red chili, sliced (seeds removed for less heat, kept for more) (optional)
¼ cup (10 g) fresh Thai basil, leaves only (optional)
to taste sea salt

Equipment (6)

Large pot or Dutch oven (4-quart/4 L)
Cutting board
Chef's knife
Wooden spoon
Measuring spoons and cups
Mesh strainer (optional, for removing lemongrass)

Steps

Before you start

Have all vegetables prepped and measured before you start cooking
Bruise lemongrass stalks with the side of your knife to release oils
Juice fresh limes just before serving for maximum flavor

1
Sauté aromatics
- Heat a 4-quart pot over medium-high heat for 1 minute.
- Add the minced ginger and garlic, stirring constantly for 30 seconds until fragrant.
- Do not let them brown.
+ Show details− Hide details
Ready when: Ginger and garlic are fragrant and just beginning to lighten in color
Tip: Keep heat at medium-high so the aromatics don't burn, but add them to a hot pan to release their essential oils quickly
2
Build the broth base
- Pour the vegetable broth and coconut milk into the pot, stirring well.
- Add the bruised lemongrass stalks and bring to a gentle boil over medium-high heat, about 3 minutes.
+ Show details− Hide details
Ready when: Small bubbles break the surface of the soup steadily
Tip: Stir the coconut milk well to ensure it combines evenly with the broth and doesn't create a separated layer
3
Add firm vegetables
- Add the diced carrots and red bell pepper to the pot.
- Reduce heat to medium and simmer for 4 minutes, stirring occasionally.
- The carrots should begin to soften.
+ Show details− Hide details
Ready when: Carrots are just beginning to become tender when pierced with a knife
Tip: Medium heat prevents the soup from boiling too vigorously and breaking down vegetables into mush
4
Add remaining vegetables
- Stir in the snap peas and mushrooms (if using), plus the sliced chili (if using).
- Simmer for another 3 minutes until the peas are bright green and just tender-crisp.
+ Show details− Hide details
Ready when: Snap peas are bright green and a fork pierces them with slight resistance
Tip: Add delicate vegetables like snap peas late in cooking so they don't lose their color and texture
5
Season and finish
- Remove the pot from heat.
- Stir in the fish sauce and squeeze in the fresh lime juice.
- Taste and add sea salt as needed—start with ¼ teaspoon and adjust.
- Most of the saltiness should come from fish sauce.
- Remove lemongrass stalks with tongs if desired (or leave them in for continued flavor).
+ Show details− Hide details
Ready when: Soup is fragrant, bright, and balanced in flavor—no single taste dominates
Tip: Add lime juice and salt after removing from heat to preserve the fresh, bright citrus flavor and prevent the soup from becoming too salty
6
Serve
- Ladle the soup into bowls.
- Garnish with fresh Thai basil leaves if using.
- Serve hot, with lime wedges on the side for extra brightness.
+ Show details− Hide details
Tip: Add Thai basil just before serving so it retains its aromatic oils and doesn't wilt into the hot soup

Good to know

Tips

For a creamier soup, use full-fat coconut milk. Lite coconut milk works but yields a thinner broth.
Bruise lemongrass stalks by laying them on a cutting board and pressing firmly with the side of your chef's knife—this breaks down cell walls and releases flavor compounds into the broth.
If you can't find Thai basil, fresh cilantro provides a bright finish, though with a different (still delicious) character.
This soup is naturally vegan and can be made vegetarian by replacing fish sauce with soy sauce or tamari. It's also naturally gluten-free if tamari is used instead.

Make ahead

Prepare the soup through step 5 up to 1 day ahead. Reheat gently over medium heat, stirring occasionally, for about 5 minutes until hot. Add fresh Thai basil and lime juice just before serving.

Storage & reheating

Room temperature: not recommended. Refrigerator: store in an airtight container for up to 3 days. Freezer: transfer to a freezer-safe container and freeze for up to 2 months. To reheat: thaw in the refrigerator overnight and warm gently over medium heat for 5–7 minutes, stirring occasionally. Add fresh lime juice and basil after reheating.

Substitutions

fish sauce → soy sauce or tamari (use 2 teaspoons instead of 1 tablespoon). Fish sauce provides umami depth; soy sauce offers a similar savory note but is less pungent. Vegetarian-friendly alternative.
fresh lemongrass stalks → zest of 1 lemon plus 1 teaspoon dried lemongrass (if fresh is unavailable). Fresh lemongrass has the best flavor, but this combination captures much of its citrusy, floral profile. Strain out any dried bits before serving.
fresh Thai basil → fresh cilantro or regular basil. Thai basil has a slight anise note; cilantro or regular basil work well for garnish and aroma, though with a different flavor profile.
red bell pepper → yellow or orange bell pepper, or add ½ cup diced zucchini. Any bell pepper color works; zucchini adds volume and a mild vegetable note without changing the soup's Thai character.