Thai Coconut Vegetable Soup

When I was in high school, my mother taught me how to make soup.  We made many different kinds, but one of my favorites was a Thai coconut soup.  Her version contained chicken, but I have since revamped it to be a vegan version which is just as delicious!  I added edamame but you can use chicken too. This soup is good any time of the year, summer or winter as it is somewhat light even though it contains coconut milk to make it slightly creamy.  I have listed the veggies that I commonly use in it, but you can feel free to substitute your own Asian vegetables that you have on hand.  Mushrooms and cubed yams are also good in this soup.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



In a large stockpot, heat the coconut oil and add the chili, garlic and leek. Sautee for a few minutes until fragrant, then add the veggie broth, coconut milk, ginger, carrots and bell pepper and bring to a simmer. Simmer for about 15 minutes until the flavors have melded and the carrots are tender, then add the cornstarch mixture and stir in. Add the edamame, cilantro, lime juice, and sea salt to taste and stir to combine. Serve hot!

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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Paleo
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Soup

Skill Level

  • Beginner
  • Easy