Thai Coconut Veggie Soup

The flavors in this soup were mellow but delicious.  Hubby gave it a thumbs up, but said that it needed more than just bread to feel like a meal.  It’s not a particularly hearty soup, so serve it for a light lunch or dinner with bread.  Or, as part of a dinner with another course.

Inspired by this recipe, but I diverged quite a bit.


  • 4 cloves garlic, minced
  • 2 Tbsp ginger, minced
  • 2 cups red/orange/yellow peppers, chopped (about 2)
  • 1 1/2 cups carrots, chopped (about 3 small)
  • 1 cup green onions, sliced
  • 3 cups broccoli, chopped (about 1 head)
  • zest and juice of 1 lime (kept separate)
  • 2 Tbsp reduced sodium tamari
  • 1 can coconut milk
  • 3 cups water/broth, based on your saltiness preference (I used 1 cup broth, 2 cups water)
  • 1/4 – 1/2 cup cilantro, chopped

In a large soup pot, combine everything but lime juice and cilantro.  Simmer until veggies are tender.  Add lime juice and cilantro.  Serve.


2 thoughts on “Thai Coconut Veggie Soup

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