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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.

thai coconut soup

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!

thai vegetable soup
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  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 8 1x


  • 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


  1. 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.
  2. Add the shiitake mushrooms, carrots and leeks; sauté for 5 to 6 minutes, or until mushrooms, carrots and leeks soften.
  3. 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.
  4. 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.
  5. 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.

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© 2024 clean cuisine Recipe by:

Ivy Larson

In 2010, Clean Cuisine was launched because Ivy Larson wanted to share her anti-inflammatory lifestyle and delicious recipes using ingredients in their most natural and nutrient-rich state. In 2020, Ivy passed the website to Aimee and Madison. Since then, they have been adding new recipes and nutrition posts while updating old recipes and articles. Thanks for visiting Clean Cuisine!

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Anna Borg

Tuesday 19th of December 2017

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?

Ivy Larson

Saturday 23rd of December 2017

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: 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:

Hope this helps?! Please let me know how it turns out. Happy Holidays!

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