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A overhead view of Thai Soup

Thai Soup

  • Author: Vicky and Ruth
  • Total Time: 55 minutes
  • Yield: 10 cups 1x
  • Diet: Vegan


Our Thai Soup recipe uses fresh ingredients commonly used in Thai dishes which makes for a spicy, tangy soup. It includes toasted sesame oil, fresh ginger, soy sauce, carrots, cilantro, hot cherry peppers, tofu, and lime juice in a flavorful vegetable broth. It may not be an authentic Thai soup, but it tastes pretty close to what you would find in your favorite vegetarian Thai Restaurant.


  • 2 tsp toasted sesame oil
  • 2 cloves garlic, grated
  • 2 tbsp grated fresh ginger, grated
  • 2 tbsp tomato paste
  • 12 oz crimini or white mushrooms, sliced
  • 8 cups vegetable broth or non-chicken broth
  • 4 tsp soy sauce or tamari
  • 3-4 dashes vegan Worcestershire  sauce (optional)
  • 1/2 tsp salt
  • 2 medium carrots, thinly sliced
  • 1 cup shredded cabbage (you can also use coleslaw mix)
  • 2 lemongrass stalks, bruised (See note #1)
  • 2 tsp diced hot cherry peppers or 1 tsp Sambal Olek
  • 14 oz extra firm tofu, cubed
  • 1 cup fresh chopped cilantro
  • 5 scallions, sliced
  • 3 tbsp freshly squeezed lime juice or lemon juice


  1. Heat the sesame oil in a large soup pot. Add the garlic, ginger, and tomato paste. Cook over medium heat for 3 minutes or until the tomato paste darkens in color
  2. Add the mushrooms and cook  for about 7 minutes, stirring often. Add the vegetable broth, soy sauce, Worcestershire sauce, salt, carrots, cabbage, lemongrass, diced hot cherry peppers or Sambal Olek, and tofu.  Bring to a boil, turn the heat down and simmer for 30 minutes
  3. Add the cilantro, scallions, and lime or lemon juice. Turn off the heat, cover and let it sit until ready to eat


  1. Take the lemongrass stalk and cut off 1/2 " from the bottom. where the hard bulb is and about 2" from the top.  Peel 2 layers of the leaves. With the edge of a sturdy wooden spoon hit the lemongrass until it releases some of its fragrant smell. 

This post was originally published in October 2012 and has been updated with new images and ingredient information.

  • Prep Time: 10
  • Cook Time: 45
  • Category: soup
  • Method: stovetop
  • Cuisine: Thai


  • Serving Size: 2 cups
  • Calories: 190
  • Sugar: 8.4
  • Sodium: 1281
  • Fat: 6.5
  • Saturated Fat: .9
  • Unsaturated Fat: 5.3
  • Trans Fat: 0
  • Carbohydrates: 24.3
  • Fiber: 3.6
  • Protein: 12
  • Cholesterol: 0

Keywords: Gluten-free, kosher, low calorie, protein

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