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Organic Thai Coconut Vegetable Soup

The Organic Thai Coconut Vegetable Soup is a hearty enough soup to eat for dinner and keep you full! Plus it is down right delish!

Thai Coconut Vegetable Soup

This recipe was created by Dani Lind of Rooted Spoon Culinary
  • 8 oz. wide rice noodles, cooked & rinsed in cold water
  • 2 Tbsp. oil
  • 1 Tbsp. whole coriander seeds (optional)
  • 2 big stems lemongrass, trimmed, lightly pounded with the back of a knife, & cut into 2” pieces
  • 1 leek, sliced
  • 2 cloves garlic, minced
  • 1” chunk of ginger, thinly sliced
  • 0-3 hot peppers, sliced, to taste
  • 2 Tbsp. Thai red curry paste
  • 3 medium tomatoes, coarsely chopped
  • 1 Asian or ½ an Italian eggplant, cut into ½” pieces
  • 1 purple carrot, cut into bite sized pieces
  • 1 c. purple/yellow beans, cut in half
  • 1 red or green sweet pepper, cut into bite size pieces
  • 1 can coconut milk
  • 1 quart water
  • 3 Tbsp. each lime juice & soy sauce
  • Basil &/or cilantro for garnish (+ more thinly sliced hot peppers if desired)

  1. Heat oil in a heavy bottomed soup pot.
  2. Add coriander seeds, lemongrass, leeks, garlic, ginger, & hot pepper(s) & saute for a couple minutes.
  3. Add curry paste & tomatoes & stir.
  4. Add remaining vegetables, coconut milk, & water & bring to a boil.
  5. Turn down heat & simmer until vegetables are cooked, 10-15 minutes.
  6. Add lime juice & soy sauce, taste, & adjust seasoning as necessary.
  7. Divide rice noodles evenly amongst 4-6 soup bowls, ladle in soup, & garnish with basil & cilantro. Serves 4-6


Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

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