How to make Thai Vegetable Soup - Thai style mixed vegetable soup finished with thick coconut milk.

This recipe is from the book Khazana of Healthy Tasty Recipes.

Main Ingredients : Carrot (गाजर), Mushrooms (मशरूम)

Cuisine : Thai

Course : Soups

Thai Vegetable Soup Recipe Card

Thai Vegetable Soup

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Thai Vegetable Soup Recipe

  • Carrot thin slices 1 medium

  • Mushrooms sliced 10-12

  • Spring onions with greens finely chopped 2 small

  • Bean sprouts 3/4 cup

  • Lettuce leaves shredded 10-12

  • Dried red chillies 3

  • Lemon juice 1 tablespoons

  • Vegetable stock 3 cups

  • Lemon grass stalk roughly chopped 2 inch pieces

  • Salt to taste

  • Thick coconut milk 1 cup

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Deseed and chop the red chillies and soak them in lemon juice. Bring the vegetable stock or water to a boil, add carrot and lemon grass. Cover and reduce heat, simmer for five minutes.

Step 2

Stir in mushrooms, spring onions, bean sprouts, lettuce leaves and salt to taste. Bring the mixture to a boil again.

Step 3

Add thin coconut milk, reduce heat, do not cover and stir in dried red chillies soaked in lemon juice. Stir in coriander leaves. Serve piping hot.