Thai Coconut Soup
Our Thai Coconut Soup, is made with tons of vegetables and organic coconut milk. Along with our other favorite vegetable-based soup, the Italian Vegetable Soup recipe we strongly urge you to make and keep at least one of these on hand as a go-to staple each week.
Cook Once, Eat Twice
We totally understand the challenges and constraints of day-to-day life. We also realize it’s not easy to prepare a homespun meal every day of the week. But if you have a few go-to staple recipes that you make in batches on the weekends, your lunch plans just got easier.
If you have a great vegetable soup on hand at all times you are guaranteed to eat more vegetables (and be healthier for it!)
You can eat the soup at any meal and anytime you get hungry. Just like with our Pureed Vegetable Soup, you should have plenty of leftovers! Store leftovers in a BPA-free container like these ones from Xtrema silicone containers or these glass leakproof ones from Pampered Chef.
How to Make Thai Coconut Soup
The quickest and easiest way to make thai coconut soup is to prepare everything in advance. I like to have my onion, garlic, ginger, mushrooms, carrots, leeks, squash and zucchini’s prepped and ready to go.
Organic Coconut Milk
There’s nothing more delicious than making your own organic coconut milk. However, we know this is not always ideal. So, the next best thing is to look for organic coconut milk that has no binders or gums. Our favorite is Aroy-D Coconut milk or Native Forest. Try them both and see which you prefer.
Vegetable Soup Base
Most of our Clean Cuisine soup recipes use a vegetable soup base. It’s so hard to find a vegetable soup base that is healthy and not full of MSG, added sugars or gums. One day, I am going to create a Clean Cuisine soup base, but until then, we love this one recipe.
A Splash of Citrus
We love adding citrus to our recipes… sometimes it’s a squeeze of lemon, but in this recipe we love the zesty lime flavor paired with the thai coconut flavor. If you can get a fresh lime, do it. Otherwise, store bought lime does work. Just be sure that the ingredient list only has lime juice.
Don’t Forget to Simmer
One thing you must remember when it comes to these multi-ingredient soups, is to bring them to a bowl and then simmer. This thai coconut soup tastes best when you simmer for no more or less than 15 minutes once you add the lime juice, coconut and soup base.
Kitchen Favorites
Thai Coconut Soup
Our healthy Thai Coconut Soup is made with tons of vegetables. It is perfect for a go-to staple and easy to store for a week worth of lunches!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 8 1x
Ingredients
- 1 tablespoon organic extra virgin coconut oil
- 1 onion, chopped
- 1 tablespoon minced garlic
- 2 tablespoons grated fresh ginger
- Unrefined sea salt, to taste
- 7 ounces shiitake mushrooms, stems trimmed and chopped
- 5 carrots, chopped
- 1 leek, green and white part, rinsed well and chopped
- 2 yellow squash, chopped
- 1 zucchini, chopped
- Juice from 2 whole limes
- ¼ cup organic coconut milk
- 1 box of organic soup base (vegetable or organic chicken stock base works great too!)
- 3 or 4 large handfuls baby spinach
Instructions
- Heat the oil in a large saucepan (we like 100% green Xtrema Cookware) over medium heat; add the onions, garlic and ginger and sauté for 5 to 6 minutes, or until onions soften. Season with salt to taste.
- Add the shiitake mushrooms, carrots and leeks; sauté for 5 to 6 minutes, or until mushrooms, carrots and leeks soften.
- Add the yellow squash and zucchini; sauté for 5 to 6 minutes, or until all of the vegetables in the saucepan are soft. Season with salt to taste.
- Add in the lime juice, coconut milk and soup base. Cover with a lid and simmer for 15 minutes. Add the spinach and continue simmering until spinach wilts and turns bright green.
- Remove soup from heat and adjust seasoning, adding more salt if necessary. Serve chunky as-is or use a handheld stick blender and process all or half of the soup until smooth and creamy. Serve warm.
Last Step!If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
Pacific Foods no longer makes a Tom Yum soup starter. It has been removed from their site and is unavailable in stores or on Amazon. Any other suggestions?
Hi Anna! Oh no! That was one of my favorite soup starters too =( So sorry to hear they discontinued it. Ok then, probably your best bet is to make your own by dissolving 1/3 cup chickpea (not soy!) miso in 4 cups of water. Miso Master makes a great chickpea miso paste that is available nationwide in the refrigerated section of natural foods stores (such as Whole Foods Market, etc.) Here is a link: https://great-eastern-sun.com/shop/miso-master-miso/miso-master-chickpea-miso/ Chickpea miso has a much more mild flavor than soy miso, so it would work better for this particular recipe.
You can also add in a tablespoon (maybe even 2) of Thai Kitchen brand Roasted Red Chili paste. You can find this at any regular grocery in the Asian section. Here’s a link with more info: https://www.mccormick.com/thai-kitchen/products/sauces-and-pastes/roasted-red-chili-paste
Hope this helps?! Please let me know how it turns out. Happy Holidays!
Hi Ivy, I’ve been on the challenge for about 1 week now and I have to say I Love It! Your recipes are so delicious and so filling! It’s actually more food than I am use to! I am having a ball making all the recipes and discovering all the new options! And I feel so good and energetic! Thanks for everything! Your program is awesome and I’m telling everyone I know about it!
Aww, thank you so very much for that Kathleen. I can’t tell you how much it means to me to hear such positive feedback. I am thrilled to know you like the Challenge so much too!!! Please keep me posted on how things go…Wishing you the best of luck!
Are the same recipes from this challenge in your book in the same order? I am loving the challenge so far, but am constantly trying to look back through my emails to find a recipe I saw that I want to make. I would like to order the book or some kind of hard copy resource of the challenge. What do you suggest.
Hi Melody, I am so happy to know you are liking the Challenge! Although we don’t have a hardcover copy of the Challenge, the closest thing would definitely be the book. Most of the recipes in the book are not on the website though (they are all new!) but if you use the search browser on the website (on the right sidebar), you should be able to easily locate recipes that are in the Challenge. Please let me know if you have trouble or if you just want me to send you the link to a certain recipe…
Thanks! I have been using the search bar and it has worked well. I am down a few pounds, feeling more energetic and LOVE this soup recipe. I keep tweeking it to my liking, i.e. adding curry or cayenne pepper, and it always turns out great! Thank you for making the challenge available!
Oh SO good to hear Melody! Thank you for the positive feedback too. I very much appreciate it =) Wishing you the best of luck with the Challenge. Please do keep me posted! Also, if you would like to share a testimonial feature story when you finish please email me at ivy@cleancuisine.com Either way, I will be anxious to hear how things go!
I am looking forward to week 2. Is exercise included in this plan? When will it start?
Hi Jacqueline! So glad to know you are looking forward to it. And yes, exercise is included! We focus on the food at first and then introduce the workout program. If you have finished week 1, then you should be getting the week 2 email almost immediately as that is the way we have it programmed—if you don’t get an email with week 2 by 4/27 please email info@cleancuisine.com and let us know!
The photo of the Thai vegetable soup looks like it has tofu in it, but the recipe doesn’t call for it. Do you add fresh tofu to it?
I just started your 8 week challenge, and wondering how you feel about tofu in general. I haven’t seen anything about that yet.
Thanks.
Hi Terry, Yes, the Thai Veggie Soup does have tofu in it, but it is just an “add on” option and not really part of the recipe (you could also add shrimp, chicken, etc.) As for soy itself, we actually did a lot of research on this back when we wrote our first book, The Gold Coast Cure, and as long as you eat “whole soy” such as tofu, tempeh, edamame beans, miso, etc. it is absolutely a healthful option. The epidemiological studies done on real people who eat “whole soy” show they are healthier than people who eat an animal-rich diet. However, do note that “whole soy” is not at all the same as refined soy such as soy protein isolate (which is found in so many processed foods)—we definitely do not recommend refined soy products such as that nor do we support the use of soybean oil. Hope this helps clarify a bit?
Thanks so much for your suggestion. I will give it a shot!!
Hi Ivy,
My husband loves Thai cooking and so I decided to do a search of “Thai” on your site and found this link along with others. Ones of the ingredients is “tom yum soup base”. However, I eat kosher/halal and cannot purchase this and was hoping you could suggest/provide a recipe or a link for making my own batch at home??
Thanks
Hi Kaneez, Good question! While I don’t have an exact recipe I think you could make your own rather easily in a high speed blender (such as a Vitamix) by combining vegetable broth, a few dates, lime juice and lime zest, garlic and a small bit of chopped shallots. I am pretty sure this would work if you play around with the ingredients and adjust to taste. If you give it a try, please do let me know! Otherwise, you could try this recipe I found on Food Network, which actually looks really good 😉 http://www.foodnetwork.com/recipes/arayas-place-tom-yum-soup-recipe.html