This vibrant Vegetarian Thai Coconut Soup is a fragrant, comforting dish perfect for everyday meals.
Packed with fiber-rich sweet potatoes, nutrient-dense kale, and plant-based protein from mushrooms, it delivers wholesome goodness in every spoonful.
Creamy coconut milk provides healthy fats without excess saturated fat, while fresh herbs and lime brighten the flavor, making it quick, satisfying, and ideal for meal prep or weeknight dinners.
Vegetarian Thai Coconut Soup
Equipment
- Large pot – 1
- Knife
- Cutting board (1)
- Rolling pin or meat tenderizer – 1 (for lemongrass)
- Measuring cups and spoons
Ingredients
- 2 stalks lemongrass
- 1 tsp raw virgin coconut oil
- ½ medium yellow onion thinly sliced
- 12 oz cremini or baby bella mushrooms stemmed and sliced
- 1 tsp kosher salt
- 2 14 oz cans full-fat coconut milk
- 1½ cups water or up to 3 cups for lighter broth
- 1 tbsp fresh ginger minced
- 2 garlic cloves minced
- 1 large sweet potato chopped
- 1 jalapeño stemmed and diced
- ½ cup cilantro stems chopped, plus leaves for garnish
- Zest and juice of 2 limes
- Tamari or soy sauce optional, for seasoning
- 4 cups loosely packed kale chopped
- 2 cups cooked jasmine rice
- ½ cup fresh mint leaves
- Sliced red chiles serrano peppers, or sriracha, optional for serving
Instructions
- Prepare the Lemongrass: Start by preparing the lemongrass, which will infuse the soup with its bright, citrusy aroma. Trim off the root end and the tough upper portion of each stalk, leaving only the tender middle. Use a rolling pin, meat tenderizer, or the side of a wide chef’s knife to gently smash the stalks. This helps release the flavorful oils. Peel away the thick outer layers, then finely dice the soft inner parts. You should end up with about ¼ cup of chopped lemongrass. Set it aside for later.
- Sauté the Aromatics: Heat 1 teaspoon of raw virgin coconut oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering but not smoking, add the thinly sliced onion and mushrooms along with ½ teaspoon of kosher salt. Cook gently, stirring occasionally, for about 8 minutes, or until the onions are translucent and the mushrooms have released their liquid and softened. This step develops the base flavor of the soup, making it rich and savory.
- Add the Lemongrass and Coconut Milk: Once the aromatics are softened, stir in the prepared lemongrass, followed by the full-fat coconut milk and 1½ cups of water. The coconut milk provides creamy richness while keeping the dish plant-based and full of healthy fats. Adding water allows you to adjust the soup’s consistency—use more water if you prefer a lighter broth.
- Incorporate Ginger, Garlic, and Sweet Potato: Next, add 1 tablespoon of minced fresh ginger, 2 minced garlic cloves, and the chopped sweet potato to the pot.Ginger adds a warm, slightly spicy note, while garlic enhances depth and aroma. Sweet potatoes bring natural sweetness, fiber, and vibrant color. Stir gently to combine all ingredients evenly.
- Add Jalapeño and Cilantro Stems: Now, add the diced jalapeño pepper for a touch of heat. If you prefer a milder soup, remove the seeds before chopping.Also, add the chopped cilantro stems, which have more concentrated flavor than the leaves. Stir the mixture to evenly distribute the ingredients.
- Simmer the Soup: Bring the soup to a gentle boil over medium heat. Then reduce the heat to low, allowing it to simmer uncovered for 20 minutes. The sweet potatoes should be fork-tender, and the flavors should meld beautifully. Taste the broth occasionally to ensure the balance of flavors is just right. If you like a lighter broth, you can gradually add up to 1½ more cups of water during this step.
- Add Lime Zest, Juice, and Seasoning: Once the sweet potatoes are soft, stir in the zest and juice of 2 fresh limes. The lime adds brightness and balances the richness of the coconut milk. Taste the soup and adjust seasoning with an additional ½ teaspoon kosher salt, if desired. For extra umami, optionally add a splash of tamari or soy sauce.
- Wilt the Kale: Next, fold in the chopped kale. Simmer gently for 1–2 minutes, just until the kale wilts but remains vibrant green. Overcooking will make the kale mushy and dull in color, so keep an eye on it.
- Add Cilantro Leaves: Just before serving, stir in the remaining cilantro leaves for a fresh herbal lift. These add a bright, aromatic finish that elevates the soup’s flavor profile.
- Prepare the Rice and Garnishes: While the soup is simmering, cook 2 cups of jasmine rice according to package instructions. Prepare garnishes: roughly chop fresh mint leaves, slice red or serrano chiles, or have sriracha sauce ready. These toppings allow everyone to customize their bowl.
- Serve the Soup: Ladle the soup into bowls, adding a scoop of cooked jasmine rice to each. Top with fresh mint, cilantro leaves, and sliced chiles. Offer additional tamari or sriracha on the side for those who like extra seasoning or heat. Serve hot and enjoy a fragrant, comforting, nutrient-rich Thai coconut soup that is satisfying, wholesome, and perfect for any day of the week.
Notes
- For a milder soup, remove the seeds from the jalapeño or omit it entirely.
- Adjust the water or coconut milk ratio to achieve your preferred soup consistency.
- Lemongrass can be substituted with 1–2 teaspoons of lemongrass paste if fresh stalks aren’t available.
- Use kale or spinach interchangeably; spinach wilts faster, so add it at the very end.
- For a richer flavor, lightly toast the mushrooms before adding other ingredients.
- The soup is naturally vegan, gluten-free, and can be made low-sodium by adjusting tamari or salt.
Chef’s Secrets For Maximum Flavor
To make this Thai coconut soup truly exceptional, focus on layering flavors at every step.
Start by sautéing the mushrooms and onions slowly—this draws out natural sweetness and umami, which forms the soup’s backbone.
Smashing the lemongrass before adding it releases fragrant oils, making the broth more aromatic.
Don’t rush the simmering process; allowing the sweet potatoes to cook fully lets their natural sweetness balance the richness of the coconut milk.
Fresh herbs, lime zest, and juice added at the very end brighten the dish, giving it a lively, fresh flavor that makes every bite memorable.
Serving Suggestions For Perfect Pairing
Serve this vibrant soup with a side of fluffy jasmine rice or quinoa for a wholesome meal.
For added texture and flavor, top with chopped peanuts, toasted coconut flakes, or a drizzle of chili oil.
Fresh herbs like mint, cilantro, and Thai basil enhance the aroma and visual appeal.
Pair with light, refreshing drinks such as iced green tea, sparkling water with lime, or a crisp white wine for a complete, satisfying dining experience.
This soup works beautifully as a starter, main course, or even a cozy solo dinner.
Storage Tips For Longevity
Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
For meal prep, store the rice separately to prevent it from absorbing too much liquid.
To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally to maintain creaminess.
This soup also freezes well for up to 2 months; simply cool completely before transferring to a freezer-safe container.
Thaw overnight in the refrigerator before reheating to preserve texture and flavor.
Frequently Asked Questions
1. Can I make this soup gluten-free?
Yes! This recipe is naturally gluten-free if you use tamari instead of traditional soy sauce. Always check labels to ensure your coconut milk and other packaged ingredients are certified gluten-free.
2. Can I substitute vegetables in this soup?
Absolutely! You can swap sweet potatoes with butternut squash or carrots, and kale with spinach or Swiss chard. Adjust cooking times for denser vegetables to ensure they become tender.
3. How spicy is this soup?
The heat level depends on the jalapeño or chiles you use. For mild heat, remove the seeds or use fewer peppers. For a spicier version, add more chiles or drizzle with sriracha before serving.
4. Can I make this soup ahead of time?
Yes, it’s ideal for meal prep. Store in the refrigerator for up to 4 days or freeze in portions for up to 2 months. Keep rice separate until serving to prevent sogginess.
5. What is the best way to enhance flavor?
Layering flavors is key: sauté onions and mushrooms slowly, smash lemongrass to release oils, and finish with fresh lime, herbs, and optional tamari. Taste as you go and adjust salt or acidity to your preference for a perfectly balanced soup.
