12 Delicious Spicy Thai Vegetable Soup Recipes

Zesty flavors await in our roundup of 12 Delicious Spicy Thai Vegetable Soup Recipes! Perfect for home cooks looking to spice up their meal rotation, these soups blend the vibrant tastes of Thailand with the comfort of a warm bowl of goodness. Whether you’re craving something quick, nutritious, or bursting with flavor, we’ve got a recipe to satisfy your taste buds. Dive in and discover your next favorite dish!

Spicy Thai Coconut Vegetable Soup

Zesty flavors come alive in this Spicy Thai Coconut Vegetable Soup, a perfect blend of heat and creaminess. Ready in under 30 minutes, it’s a weeknight lifesaver.

Ingredients

– 1 tbsp vegetable oil
– 1 tbsp minced garlic
– 1 tbsp minced ginger
– 1 cup sliced mushrooms
– 1 cup diced carrots
– 1 cup diced bell peppers
– 4 cups vegetable broth
– 1 can (13.5 oz) coconut milk
– 2 tbsp Thai red curry paste
– 1 tbsp soy sauce
– 1 tbsp lime juice
– 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat (350°F).
2. Add 1 tbsp minced garlic and 1 tbsp minced ginger. Sauté for 1 minute until fragrant.
3. Add 1 cup sliced mushrooms, 1 cup diced carrots, and 1 cup diced bell peppers. Cook for 5 minutes, stirring occasionally.
4. Pour in 4 cups vegetable broth and bring to a boil.
5. Reduce heat to low. Stir in 1 can coconut milk and 2 tbsp Thai red curry paste until fully combined.
6. Simmer for 10 minutes, allowing flavors to meld.
7. Add 1 tbsp soy sauce and 1 tbsp lime juice. Stir well.
8. Garnish with 1/4 cup chopped cilantro before serving.
Generously ladle the soup into bowls. The creamy coconut broth pairs beautifully with the crunch of fresh vegetables. For an extra kick, serve with a side of steamed jasmine rice.

Thai Spicy Lemongrass Vegetable Soup

Outrageously flavorful and packed with fresh ingredients, this soup brings the heat and zest of Thai cuisine to your table in under 30 minutes.

Ingredients

• 2 tbsp vegetable oil
• 1 cup sliced mushrooms
• 1 cup chopped carrots
• 1 cup sliced bell peppers
• 4 cups vegetable broth
• 2 stalks lemongrass, bruised
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp chili paste
• 1 cup coconut milk
• 1 cup chopped spinach
• 1 lime, juiced

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat for 1 minute.
2. Add 1 cup sliced mushrooms, 1 cup chopped carrots, and 1 cup sliced bell peppers. Sauté for 5 minutes until slightly soft.
3. Pour in 4 cups vegetable broth and add 2 stalks bruised lemongrass, 1 tbsp grated ginger, and 2 cloves minced garlic. Bring to a boil.
4. Reduce heat to low. Stir in 1 tbsp soy sauce and 1 tsp chili paste. Simmer for 10 minutes.
5. Remove lemongrass stalks. Tip: Bruising the lemongrass releases more flavor.
6. Add 1 cup coconut milk and 1 cup chopped spinach. Cook for 2 minutes until spinach wilts.
7. Turn off heat. Stir in juice of 1 lime. Tip: Add lime juice last to preserve its zesty flavor.
8. Serve hot. Tip: Garnish with extra lime wedges and fresh cilantro for an extra flavor boost.

Creamy coconut milk balances the spicy chili paste, while lemongrass and lime add a refreshing tang. Serve with a side of jasmine rice to soak up every last drop of this vibrant soup.

Hot and Sour Thai Vegetable Soup

Bold flavors define this Hot and Sour Thai Vegetable Soup, a perfect blend of spicy and tangy with crisp vegetables.

Ingredients

• 4 cups vegetable broth
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup mushrooms, sliced
• 1 cup bamboo shoots, sliced
• 1 cup tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1 cup baby spinach
• 2 green onions, sliced
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat.
2. Add 2 cloves minced garlic and 1 tbsp grated ginger. Sauté for 1 minute until fragrant.
3. Pour in 4 cups vegetable broth. Bring to a boil.
4. Add 1 cup sliced mushrooms and 1 cup sliced bamboo shoots. Simmer for 5 minutes.
5. Stir in 1 cup cubed tofu, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp sugar, and 1/2 tsp red pepper flakes. Simmer for another 5 minutes.
6. Tip: For a richer flavor, let the soup simmer covered for an additional 10 minutes.
7. Add 1 cup baby spinach. Cook for 1 minute until wilted.
8. Tip: Adjust the heat level by adding more or less red pepper flakes.
9. Garnish with 2 sliced green onions and 1/4 cup chopped cilantro.
10. Tip: Serve immediately to maintain the crispness of the vegetables.

Fresh and vibrant, this soup offers a satisfying crunch with every spoonful. Pair it with steamed jasmine rice for a hearty meal.

Spicy Thai Tofu and Vegetable Soup

A hearty bowl of Spicy Thai Tofu and Vegetable Soup brings warmth and zest to any meal. This dish combines bold flavors with simple, fresh ingredients for a satisfying experience.

Ingredients

– 1 tbsp vegetable oil
– 14 oz firm tofu, cubed
– 4 cups vegetable broth
– 1 cup coconut milk
– 2 tbsp red curry paste
– 1 tbsp soy sauce
– 1 tbsp lime juice
– 1 cup sliced mushrooms
– 1 cup chopped bell peppers
– 1 cup sliced carrots
– 1 cup baby spinach
– 2 cloves garlic, minced
– 1 tbsp grated ginger

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat.
2. Add 14 oz firm tofu, cubed, and cook until golden, about 5 minutes. Tip: Press tofu before cooking to remove excess water for better texture.
3. Stir in 2 cloves garlic, minced, and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 cup sliced mushrooms, 1 cup chopped bell peppers, and 1 cup sliced carrots. Cook for 5 minutes, stirring occasionally.
5. Mix in 2 tbsp red curry paste, coating the vegetables and tofu evenly.
6. Pour in 4 cups vegetable broth and 1 cup coconut milk. Bring to a simmer.
7. Add 1 tbsp soy sauce and 1 tbsp lime juice. Simmer for 10 minutes. Tip: Adjust the heat to maintain a gentle simmer to prevent curdling the coconut milk.
8. Stir in 1 cup baby spinach and cook until just wilted, about 1 minute. Tip: Add spinach last to retain its vibrant color and nutrients.
9. Remove from heat and let sit for 2 minutes before serving. KThis soup boasts a creamy texture with a perfect balance of spicy, sweet, and tangy flavors. Serve with a side of jasmine rice or crusty bread for a complete meal.

Thai Green Curry Vegetable Soup

Ready to dive into a bowl of vibrant flavors? This Thai Green Curry Vegetable Soup is a quick, aromatic dish that packs a punch.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp green curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 cup sliced mushrooms
• 1 cup chopped bell peppers
• 1 cup sliced zucchini
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 2 tbsp green curry paste. Stir for 1 minute until fragrant.
3. Pour in 1 can coconut milk and 2 cups vegetable broth. Bring to a simmer.
4. Add 1 cup sliced mushrooms, 1 cup chopped bell peppers, and 1 cup sliced zucchini. Simmer for 10 minutes.
5. Stir in 1 tbsp soy sauce and 1 tbsp lime juice. Cook for 2 more minutes.
6. Remove from heat. Sprinkle with 1/4 cup chopped cilantro before serving.

Makes a creamy, spicy soup with crisp-tender vegetables. Serve over steamed jasmine rice for a hearty meal.

Spicy Thai Pumpkin and Vegetable Soup

Tantalizing and warming, this Spicy Thai Pumpkin and Vegetable Soup is a perfect blend of heat and comfort. It’s quick to make and packed with flavors that will transport you straight to the streets of Bangkok.

Ingredients

– 2 tbsp vegetable oil
– 1 cup chopped onion
– 2 cloves minced garlic
– 1 tbsp grated ginger
– 1 tbsp red curry paste
– 4 cups cubed pumpkin
– 2 cups vegetable broth
– 1 can (13.5 oz) coconut milk
– 1 cup sliced bell peppers
– 1 cup sliced zucchini
– 1 tbsp lime juice
– 1 tbsp soy sauce
– 1/2 tsp salt

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat.
2. Add 1 cup chopped onion, sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Mix in 1 tbsp red curry paste, coating the onions evenly.
5. Add 4 cups cubed pumpkin, stir to combine with the curry mixture.
6. Pour in 2 cups vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes.
7. Blend the soup until smooth using an immersion blender.
8. Stir in 1 can coconut milk, 1 cup sliced bell peppers, and 1 cup sliced zucchini.
9. Simmer for another 10 minutes until vegetables are tender.
10. Finish with 1 tbsp lime juice, 1 tbsp soy sauce, and 1/2 tsp salt.
Kick back and enjoy the creamy texture and bold flavors of this soup. Serve it with a side of crusty bread or over steamed rice for a heartier meal.

Thai Red Curry Vegetable Soup

Looking for a quick, flavorful meal? This Thai Red Curry Vegetable Soup packs a punch with minimal effort.

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 cup sliced mushrooms
• 1 cup diced bell peppers
• 1 cup chopped carrots
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat.
2. Add 1 tbsp red curry paste. Stir for 1 minute until fragrant.
3. Pour in 1 can coconut milk and 2 cups vegetable broth. Bring to a simmer.
4. Add 1 cup sliced mushrooms, 1 cup diced bell peppers, and 1 cup chopped carrots. Simmer for 10 minutes.
5. Stir in 1 tbsp soy sauce and 1 tbsp lime juice. Cook for 2 more minutes.
6. Remove from heat. Garnish with 1/4 cup chopped cilantro.

Silky coconut milk balances the heat from the curry paste. Serve with a side of jasmine rice for a heartier meal.

Spicy Thai Mushroom and Vegetable Soup

Outstanding for a quick, flavorful meal, this soup combines heat and freshness in every spoonful. Perfect for any season, it’s a versatile dish that welcomes customization.

Ingredients

– 1 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tbsp ginger, grated
– 1 cup mushrooms, sliced
– 1 cup mixed vegetables (carrots, bell peppers, zucchini)
– 4 cups vegetable broth
– 1 can (13.5 oz) coconut milk
– 1 tbsp Thai red curry paste
– 1 tbsp soy sauce
– 1 tsp sugar
– 1 lime, juiced
– 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat (350°F).
2. Add 2 cloves minced garlic and 1 tbsp grated ginger. Sauté for 1 minute until fragrant.
3. Stir in 1 cup sliced mushrooms and 1 cup mixed vegetables. Cook for 5 minutes, stirring occasionally.
4. Pour in 4 cups vegetable broth and bring to a boil.
5. Reduce heat to low. Add 1 can coconut milk, 1 tbsp Thai red curry paste, 1 tbsp soy sauce, and 1 tsp sugar. Stir well.
6. Simmer for 15 minutes, allowing flavors to meld.
7. Remove from heat. Stir in juice of 1 lime and 1/4 cup chopped cilantro.
8. Taste and adjust seasoning if necessary, but avoid over-salting.
Ladle the soup into bowls, ensuring each serving has a good mix of vegetables and mushrooms. The creamy coconut broth pairs beautifully with the crisp-tender veggies, offering a balance of spicy, sweet, and tangy flavors. Serve with a side of steamed jasmine rice for a heartier meal.

Thai Basil and Vegetable Spicy Soup

Yearning for a bold, aromatic soup that packs a punch? This Thai Basil and Vegetable Spicy Soup is your answer. It’s vibrant, flavorful, and ready in no time.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup bell peppers, sliced
• 1 cup carrots, julienned
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 2 cloves minced garlic and 1 tbsp grated ginger. Sauté for 30 seconds until fragrant.
3. Stir in 1 cup sliced bell peppers and 1 cup julienned carrots. Cook for 3 minutes, stirring occasionally.
4. Pour in 4 cups vegetable broth. Bring to a boil, then reduce heat to simmer for 10 minutes.
5. Add 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp red pepper flakes. Stir well to combine.
6. Remove from heat. Stir in 1 cup Thai basil leaves and juice of 1 lime. Let sit for 2 minutes to wilt the basil.
7. Tip: For extra heat, add more red pepper flakes to taste.
8. Tip: Fresh Thai basil is key for authentic flavor; avoid substituting with sweet basil.
9. Tip: Serve immediately to preserve the vibrant color and crisp texture of the vegetables.

Vibrant and aromatic, this soup boasts a perfect balance of spicy, sweet, and tangy. Serve with a side of jasmine rice for a complete meal.

Spicy Thai Noodle and Vegetable Soup

Zesty flavors come alive in this Spicy Thai Noodle and Vegetable Soup, perfect for a quick, nourishing meal. Packed with vibrant veggies and a kick of heat, it’s a bowl of comfort.

Ingredients

• 4 cups vegetable broth
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup mushrooms, sliced
• 1 cup bell peppers, sliced
• 1 cup carrots, julienned
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 8 oz rice noodles
• 1 cup spinach
• 1 lime, juiced
• 1/4 cup cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add garlic and ginger, sauté for 1 minute until fragrant.
3. Add mushrooms, bell peppers, and carrots, cook for 5 minutes until slightly soft.
4. Pour in vegetable broth, bring to a boil.
5. Stir in soy sauce and sriracha, reduce heat to simmer for 10 minutes.
6. Add rice noodles, cook for 5 minutes until tender.
7. Tip: Avoid overcooking noodles by checking at 4 minutes.
8. Stir in spinach until wilted, about 1 minute.
9. Tip: For extra protein, add tofu or shrimp at this step.
10. Remove from heat, stir in lime juice and cilantro.
11. Tip: Adjust spiciness with more sriracha if desired.

Perfectly balanced, the soup offers a silky texture with a bold, spicy tang. Serve with extra lime wedges for a fresh zing.

Thai Ginger and Vegetable Spicy Soup

Warm up with this vibrant Thai Ginger and Vegetable Spicy Soup, a perfect blend of heat and freshness. It’s quick to make and packs a flavorful punch.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup carrots, sliced
• 1 cup bell peppers, diced
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp red pepper flakes
• 1 cup mushrooms, sliced
• 1 cup baby spinach
• 1 lime, juiced
• 2 tbsp cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat.
2. Add 2 cloves minced garlic and 1 tbsp grated ginger. Sauté for 1 minute until fragrant.
3. Stir in 1 cup sliced carrots and 1 cup diced bell peppers. Cook for 3 minutes.
4. Pour in 4 cups vegetable broth and 1 tbsp soy sauce. Bring to a boil.
5. Reduce heat to low. Add 1 tsp red pepper flakes and 1 cup sliced mushrooms. Simmer for 5 minutes.
6. Tip: For extra depth, let the soup simmer uncovered to concentrate flavors.
7. Add 1 cup baby spinach and the juice of 1 lime. Stir until spinach wilts, about 1 minute.
8. Tip: Adjust the heat by adding more or less red pepper flakes to suit your taste.
9. Remove from heat. Stir in 2 tbsp chopped cilantro.
10. Tip: Garnish with extra cilantro and a lime wedge for a fresh finish.

Authentic flavors shine in this soup, with a spicy kick balanced by fresh vegetables. Serve it with a side of jasmine rice for a hearty meal.

Spicy Thai Eggplant and Vegetable Soup

Overwhelmed by the heat? This Spicy Thai Eggplant and Vegetable Soup brings both comfort and kick to your table. It’s a vibrant, flavorful dish that’s surprisingly simple to make.

Ingredients

• 1 tbsp vegetable oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 cup sliced Thai eggplant
• 1 cup sliced zucchini
• 1 cup sliced bell peppers
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, sauté for 3 minutes until translucent.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Add 1 cup sliced Thai eggplant, 1 cup sliced zucchini, and 1 cup sliced bell peppers. Cook for 5 minutes, stirring occasionally.
5. Pour in 4 cups vegetable broth and 1 can coconut milk. Bring to a simmer.
6. Whisk in 2 tbsp Thai red curry paste until fully dissolved. Simmer for 15 minutes.
7. Stir in 1 tbsp soy sauce and 1 tbsp lime juice. Cook for another 2 minutes.
8. Remove from heat. Garnish with 1/4 cup chopped cilantro before serving.

Great for a cozy night in, this soup boasts a creamy texture with a bold, spicy flavor. Try serving it over steamed jasmine rice for an extra hearty meal.

Conclusion

Packed with vibrant flavors, our roundup of 12 Delicious Spicy Thai Vegetable Soup Recipes offers something for every palate. Whether you’re craving something mildly spicy or a fiery bowl of goodness, these recipes promise to delight. We’d love for you to try them out, share which one’s your favorite in the comments, and don’t forget to pin your go-to recipe on Pinterest for later. Happy cooking!