Simple Thai Inspired Vegetable Soup Recipes

THAI VEGETABLE SOUP

Steps:

• Mix pork meatball ingredients together and form into small bite-sized meatballs
• Bring broth to a simmer and add the meatballs and veggies and simmer about 5 minutes. Add softer veggies like greens and cabbage towards the end so as not to overcook.
• Ladle into individual bowls and add seasonings, to taste. You can add any combination of the seasonings in any amount you want.
• Serve with a side of jasmine rice, optional.
• Enjoy!

SIMPLE THAI-INSPIRED VEGETABLE SOUP

Steps:

• Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.).
• Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil.
• Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.

THAI VEGETABLE SOUP

Steps:

• Combine broth, lime juice, ginger, tomato, soy sauce and garlic in small saucepan. Cook over medium to low heat for 10 minutes.
• Stir in spinach, carrot and cilantro and return to a simmer and cook just until spinach is wilted. Remove ginger and garlic. Serve immediately.

THAI FRAGRANT VEGETABLE SOUP

Steps:

• In a deep saucepan, heat garlic in oil until fragrant; add broth, soy sauce, fish sauce, cabbage, carrots, celery, mushrooms, lemongrass, and chilies.
• Bring mixture to a boil; then reduce heat and simmer for 10-15 minutes or until vegetables are tender.
• Adjust seasonings for soy sauce, and fish sauce; then add lime juice and basil; serve.
• Note: As an option you may also add cooked chicken, cooked beef or pork, or raw shrimp to this soup at the end of cooking; for shrimp, just allow enough time for them to turn opaque and curl tight; for meat, just heat through.

SPICY THAI VEGETABLE SOUP

Steps:

• Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
• Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
• Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.