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Recipe Collection

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Thai-Inspired Coconut Vegetable Soup

Thai-Inspired Coconut Vegetable Soup Related:   appetizers, Asia, dairy-free, gluten-free, pareve, Shabbat, soup, Sukkot, Tu b'Shevat, vegan, vegetables, vegetarian

Prep time: 5-10 minutes

Cook time: 25-30 minutes

Yield: 4-6 main course servings, 6-8 as a tasting

Serve this soup with steamed Jasmine rice, minced cilantro, lime wedges and hot sauce like sriracha, and let your guests garnish as they wish. The coconut milk gives the soup an interesting color, while diluting it preserves the coconut flavor without making it too rich.


  • 2 tablespoons coconut oil
  • 2-inch knob of ginger, peeled and finely minced
  • 1-2 tablespoons curry paste or sambal oelek
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 14-ounce can coconut milk
  • 2 14-ounce cans water (fill coconut milk can with water)
  • 2 tablespoons tamari or soy sauce
  • 3 dried lemongrass sticks
  • 1 package button mushrooms, washed, stemmed and cut into quarters
  • 2 large carrots, peeled and cut into coins
  • 1 head broccoli, cut into small pieces
  • 1 red pepper, cut into strips
  • 1 package silken tofu, cubed (optional)


  • Heat the coconut oil in a large pot over medium-high heat. Add the ginger and sauté briefly. Add the curry paste, sugar and salt and stir quickly. Then pour in the coconut milk and water and bring to a simmer over medium-high heat. Add the tamari and lemongrass sticks and simmer for 5 minutes. Then add the mushrooms and carrots and simmer for 10 minutes, until tender. At this point, you can remove the soup from the heat, cool and save to serve later or refrigerate and serve the following day. Fifteen minutes before serving, add the tofu (if using), broccoli and red pepper, simmer for 10 minutes until tender, remove from heat and serve.

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