Thai Soup Recipes

This sweet and spicy soup is a staple of Thai takeout. Chef Meg recreated it for a fraction of the cost and sodium!

Rich velvet-y soup chock full of vitamins from the pumpkin, with the surprising touch of peanuts, ginger and a kick of red pepper

This soup is excellent. Add more red paste or a couple of red chili peppers to zip it up a bit more. galangal and lime leaf can be a bit hard to find but it is worth it if you do. Look in the frozen foods in your asian market for Tom Yum soup base Kit.

Savory and delicious Thai soup with rice noodles.

lite but creamy, spicy, broth-based soup that will warm you on cold days

I used a bottle of Trader Joe's red curry sauce, one carton of organic chicken stalk, about three chicken breast sliced thin and brought it to a low boil. Then I added three small sweet potatoes, a bunch of multi colored carrots, about 15 mini sweet peppers, a whole yellow onion, a couple of dollops of coconut cream and salt and pepper. brought it all to a low boil and simmered until sweet potatoes were tender. You can also top it with Thai basil and or cilantro.

http://goodfood.uktv.co.uk/recipe/creamy-t
hai-spinach-soup/

Thai soup

It may not be 'authentic' but has the yummy flavor, lots of veggies & protein, and it's low carb. Who needs noodles?

My husband's mother used to make this rice soup for him and his siblings when they weren't feeling well. It's a very simple but delicious soup.

low carb. hflc

Filling and delicious

Hearty vegetarian soup

A soothing, citrusy soup.

Sweet and slightly spicy vegan Thai soup!

Vegan, gluten-free, no tomatoes either! It's sooo yummy! I didn't include the chopped almonds and brown rice in the recipe calculator because my portions of those always vary.

This is a light soup than can be spiced up if you like it hot. Looks like a lot of ingredients, but doesn't take long to prep or cook. I imagine it stores well for reheating, but we've never had leftovers, so can't tell you for sure!

Yum

Great flavor and some nice heat to warm up from the inside out!

Adapted from "Vegan Fire and Spice" by Robin Robertson.

A very tasty thai coconut/curry soup with shrimp!

This soup is a nutritarian recipe I put together that is using all plant based ingredients. It is chalk full of nutrients and vitamins. It also is a good source of protein and low on fat.

Asian influenced Butternut Soup

This is really easy and very good!!

This recipe started from one I found in a free grocery store recipe flyer for BBQ mussels and clams - but it made FAR too much to just use it for one 'clambake' ....so I added bunches of veggies and made a big pot of soup that will do me for the week - even after scooped 4 cups to use for my mussels.

VegTimes. Healing,

credit to Wendy Giman

My family loves Thai food. I was happy when I found this recipe, because it captures all the authentic flavors of a Thai restaurant. If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste.

I have found these ingredients in my major chain supermarkets, in the International section. Fresh lemongrass is also available at my grocery store.

For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.
You can, certainly, substitute shrimp instead of chicken and it will taste delicious.