Copcyat Thai Vegetable Soup Recipe

There are a few restaurants where I fall in love with a meal they offer but I just can't be okay with paying so much out of pocket for it to have it regularly.  This Thai vegetable soup recipe is one of my favorite soups Noodles & Company ever created, but now I can make it at home and enjoy deliciousness any day of the week!  While not identical, it is a great choice that is full of flavor and perfect for a lighter soup that is also super satisfying.

Thai Vegetable Soup

If you are afraid this will be too spicy, as many Thai inspired recipes often are, you are wrong!  This soup, is rather mild in flavor, so perfect for someone who is looking for the flavors without the heat.  It's a favorite recipe to make year round since it's so loaded with vegetables and not super heavy. I'm sure you too will love how tasty this is and how easy it is to whip up!

What Other Vegetables Could I Add to Thai Soup?

Thai cuisine has tons of amazing fresh vegetables in most recipes.  This soup is an excellent addition to your menu that is full of my favorite veggies and those most often found in this soup in restaurants.  You can, however, add other vegetables if wanted. Below are a few options I think could fit into this recipe easily.

• Mushrooms (all kinds)
• Bean sprouts
• Green, yellow, or orange bell peppers
• Kale or other greens aside from spinach
• Yellow squash
• Cauliflower

There are tons of other tasty soup options here that you might like as well as this one. For a little smoother option the vegetarian lentil soup with pumpkin is delicious. If you want to add a protein, you might like this meatball and white bean soup with kale instead.

What Goes with Thai Vegetable Soup

In our house, we serve this recipe with a few crunchy wontons, similar to what I would serve with a homemade egg drop soup.  You can also serve with rice, wonton dumplings, or just all by itself. 

It's not really a recipe I like to add crackers into like I might a chicken noodle soup, but you can if it's your preferred way of eating soup. This is also a good recipe to add shredded chicken or pork to for a little heartier meal if you aren't looking for a strictly vegetarian option.

How Many myWW Points Are There Per Serving?

Vegetable soups like this one are often popular with those who follow a myWW plan.  The low or zero point vegetables make an excellent high-fiber base that is delicious and healthier.  Below are the points for this recipe according to the ingredients and servings listed below.  Any add-in's would change this, so make sure to calculate on your own if any changes are made.

• myWW Blue: 2
• myWW Green: 2
• myWW Purple: 2
• PointsPlus: 2

Ingredients

• Vegetable broth
• Lite coconut milk
• Red onion
• Garlic
• Broccoli
• Zucchini
• Red bell pepper
• Baby spinach
• Coriander seeds
• Curry powder
• Ground ginger
• Cumin
• Salt
• Black pepper
• Non-stick cooking spray

How to Make Thai Vegetable Soup

Coat the bottom of a large stockpot with non-stick cooking spray.  Over medium heat, cook the onion for 2-3 minutes until just beginning to soften.

Crush the coriander seeds then add these along with the curry, ginger, cumin, salt, black pepper, and garlic into the stockpot with the onion and stir to combine.

To the onion, add the broth and coconut milk (shake before adding), and raise the heat to medium-high until it begins to boil. 

Once the mixture is boiling, add in the broccoli, zucchini, and red pepper then reduce the heat to low and let it simmer for 10 5-7 minutes until the vegetables are just tender. 

Add in the spinach and continue cooking for 1-0 minutes until it is wilted and heated through.

Serve with hot sauce or hot peppers if desired.

📖 Recipe

Copcyat Thai Vegetable Soup Recipe

Katie Hale

This simple Thai vegetable soup is absolutely delicious and easy to make. A perfect lighter recipe for a starter or a stand alone meal!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup Ideas

Cuisine Thai

Servings 8 people

Calories 81 kcal

Ingredients

  

1x2x3x

• 1 red onion chopped
• 3 garlic cloves minced
• 2 teaspoon coriander seeds
• 1 tablespoon ground curry
• 1 teaspoon ground ginger
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 6 cups vegetable broth
• 14 oz. lite coconut milk
• 2 ½ cups broccoli chopped
• 1 large zucchini chopped
• 1 red bell pepper chopped
• 4 cups baby spinach
• Non-Stick Cooking Spray

Instructions

 

• Coat the bottom of a large stockpot with non-stick cooking spray.  Over medium heat, cook the onion for 2-3 minutes until just beginning to soften.
  1 red onion, Non-Stick Cooking Spray
• Crush the coriander seeds then add these along with the curry, ginger, cumin, salt, black pepper, and garlic into the stockpot with the onion and stir to combine.
  3 garlic cloves, 1 tablespoon ground curry, 1 teaspoon ground ginger, ½ teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoon coriander seeds
• To the onion, add the broth and coconut milk (shake before adding), and raise the heat to medium-high until it begins to boil. 
  6 cups vegetable broth, 14 oz. lite coconut milk, 1 red bell pepper
• Once the mixture is boiling, add in the broccoli, zucchini, and red pepper then reduce the heat to low and let it simmer for 5-7 minutes until the vegetables are just tender. 
  2 ½ cups broccoli, 1 large zucchini
• Add in the spinach and continue cooking for 1-2 minutes until wilted and heated through.
  4 cups baby spinach
• Serve with hot sauce or hot peppers if desired.
  

Notes

Stir in cooked shredded chicken or pork for a higher protein serving

• myWW Blue: 2
• myWW Green: 2
• myWW Purple: 2
• PointsPlus: 2

Nutrition

Serving: 1gCalories: 81kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 1mgSodium: 828mgFiber: 3gSugar: 3g

Keyword Thai soup, Thai vegetable soup, vegetable soup

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