Thai Curry Vegetable Soup is packed with vegetables, spicy Thai flavor, and creamy coconut milk.
A quick healthy meal.
I love Thai food! There is something about it’s flavor/texture combination that makes me melt. This Thai Curry Vegetable
Soup is loaded with vegetables, spicy Thai flavor, and creamy coconut milk. This is a recipe that you will repeat often.
This soup makes dinner in a flash! You just chop up the veggies, cook the chicken and toss it all together! We love eating it over rice or noodles. It saves well in the fridge and is always eaten. I love that it is just a different twist to the regular vegetable soups that I make.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 2 tablespoons cooking oil
- 2 cloves garlic
- 1 tablespoon fresh ginger grated
- 2 tablespoons Thai red curry paste
- 1 small sweet potato peeled and cubed
- 2 chicken breasts sliced into 1-2 inch pieces.
- 3 russet potatoes peeled and cubed
- 1 cup carrots sliced
- 1 cup cauliflower florets cut
- 1 bunch baby bok choy optional
- 4 cups chicken broth
- 12 ounce can coconut milk
- 1/2 tablespoon brown sugar
- 1/2 tablespoon fish sauce
- 3.5 ounces rice vermicelli noodles
Ingredients
Soup
Garnishes
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- Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Peel and dice sweet and russet potatoes into one-inch cubes. Cut cauliflower into smaller pieces and slice carrots. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice red onion and roughly chop cilantro.
- Mince the garlic and grate the ginger using a small holed cheese grater. Add the cooking oil to a large soup pot along with garlic, ginger and Thai curry paste. Saute the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
- Heat oil over medium-high heat and cook chicken cubes until chicken is no longer pink. Add onion and saute for 1 minute. Then add this to the garlic mix.
- Add the diced vegetables (minus the leafy green bok choy ends) along with the chicken broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
- While the soup is simmering, bring a small pot to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
- Once the sweet potatoes are tender, add the coconut milk and brown sugar to the soup. Stir, taste, and adjust adding fish sauce or brown sugar if needed. Finally add the bok choy greens and let them wilt in the hot soup. (My kids don't like them so I often don't use them.)
- To serve, place rice vermicelli into a small bowl. Then ladle the soup and vegetables over the noodles. Top with red onion, cilantro, a wedge of lime, and a drizzle of sriracha.
Recipe adapted from Budget Bytes (Thai Curry Vegetable Soup) and Carlsbad Cravings (Thai Yellow Curry Chicken)
Clean out the fridge with this vegetable soup.
I try not to waste the food that I buy and it seems like vegetables are always the first things I throw out. This Thai curry soup is the best recipe for cleaning out your fridge. I used carrots, sweet potatoes, russet potatoes, cauliflower and onions but you can add any vegetable you’d like.
If you like Thai food, try my Easy Coconut Curry.
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