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Thai Vegetable Soup: Everyday Chef Challenge

thai vegetable soup

I’m thrilled to be a part of Pacific Natural Foods’ Everyday Chef Challenge!  For the first round of the competition, $5 Dinners, Aggie’s Kitchen, Herbivoracious, A Savory Nest and I will be using a “secret” ingredient along with one of Pacific Natural Foods’ broth products *.

The secret ingredient for this round?  Mushrooms.  I used shiitake, though any type will work for the recipe below.  And I have chosen to use their Organic Vegetable Broth.

Thai Vegetable Soup


  1. Warm oil in a large saucepan over medium heat
  2. Add onion, stirring frequently until softened, about 10 minutes
  3. Add mushrooms and saute for 5 minutes
  4. Stir in broth and coconut milk, bring to a simmer
  5. Reduce heat to medium, add broccoli and ginger and cook until broccoli is bright green, 3-5 minutes
  6. Stir in lime juice and salt
  7. Ladle soup into bowls and garnish with cilantro
  8. Serve

Makes 6 cups

This gluten free Thai Vegetable Soup can be made in a jiffy with all natural, easy to find ingredients. It’s a wonderful dish to prepare for dinner on a chilly night when you are pinched for time. Get the children to trim and chop the mushrooms for you to speed up the process.  Your end result could be mighty satisfying; my little guy ate 3 bowls of this last night and was lapping it up!

So, head on over to Pacific and place your vote for me (if you like my recipe), or one of my competitors’ recipes. For more information check out Pacific Foods details about the Everyday Chef Challenge.

* Disclosure: I am working with Pacific Natural Foods as a participant in this promotion and have received a stipend

posted on September 15, 2010, 48 comments

  1. Brandon May @ thehealthyadvocate.com

    You have my vote! This looks so good!

  2. Anne

    Oh yum! I can’t wait to try this.

  3. Mary

    One question…does the coconut milk “taste” like coconut when cooking with it? Not a fan of coconut.

    • Claudia

      Hi Mary, I have yet to try this recipe, but whenever I use coconut milk, the distinct coconut taste will blend in beautifully with the other ingredients and just a hint of coconut will remain, along with its creamy texture. It’s actually a wonderful ingredient. Hope this answers your question! Take care, Claudia

      • Claudia

        Made it and loved it. In case anyone is still wondering – there’s not a trace of coconut to be tasted. All it does is give this soup a wonderful creamy texture. I loved the hints of ginger and lime with every spoonful, but I left out the cilantro because I don’t care for the stuff. A deserved new entry in my list of favorite recipes!

  4. I don’t do mushrooms, would this be just as good without them, or with something else in its place?

    • Emily

      Hi Sandy, I don’t do mushrooms either. I usually just replace them with another veg, like carrot or zucchini and it works out fine. It may change the flavor of the soup a bit, but Elana has used nice warming spices for this soup- so it will still be delicious!

  5. sas

    looks delicious, Elana! Thanks! (oh….and you’ve got my vote!)

  6. Emily

    Voting for you too! This looks so yummy. Oh- and if your little guy ate 3 bowls of this, he must be growing… Won’t be able to call him little guy for long!!

  7. Daniela Tanner

    What can I use instead of cilantro? I have a delayed allergy response to it (ELISA ACT testing) and want to know if there would be a good replacement.

    Fall is coming! I can’t wait to try out more soup recipes!

  8. Looks so good, and not too hard to make! Thanks Elana. Will definitely try this (with some recently-made veggie broth) soon!

  9. Hi… In addition to letting you know that this soup looks GREAT, I want to thank you for your note… very sweet of you!

    As far as Twitter goes, let’s just suffice it to say that I’m barely on Facebook (only at the insistence of my socially-savvy, PR-employed daughter)… though I hope to venture there at some point if only to follow. I know it can be pretty entertaining.

    I will look to follow you… and see what comes:)

  10. Sharon

    Hi Elana,

    I have you cookbook and I’ve tried some of the coconut flour recipes on your recipe and was wondering if you were going to also be making a coconut flour cookbook? That would be great if you did b/c there aren’t many recipes available and most that are use sugar and other unfriendly ingredients. Coconut flour is also more affordable than almond, I still like almond but I can see coconut flour being better for some things due to its texture.

  11. Jennie

    I love the idea of the Thai vegetable soup and your other soup recipes, however I do not mix meat and dairy. Therefore, I would like to know if I can eliminate the “coconut milk” and/or substitute it with something not dairy.

    Any other recipes you have (especially for the Jewish Holidays) that do mix meat and dairy would be appreciated.

    Also, since I prepare a lot of food in advance of the day of the holiday, is it possible to receive your holiday suggestions a few days (or longer) before the day of the holiday?

    Thank you,.

  12. Jennie

    I love the idea of the Thai vegetable soup and your other soup recipes, however I do not mix meat and dairy. Therefore, I would like to know if I can eliminate the “coconut milk” and/or substitute it with something not dairy.

    Any other recipes you have (especially for the Jewish Holidays that do mix meat and dairy would be appreciated.

    Thank you,.

    P.S. Sorry, I meant to say that if you have any other recipes (especially for the Jewish Holidays) that DO NOT MIX meat and dairy would be appreciate.

  13. melissa @ the delicate place @ thedelicateplace.wordpress.com

    yum! this looks amazing! i love pacific foods carrot ginger soup and today had imagine organic’s portobello mushroom soup as a lunch component. i love that it doesn’t take 10,000 ingredients for a really interesting, flavorful soup!

  14. Denise Zeiff, LAc., C.N.S. @ BalanceEqualsHealth.com

    Hi Elana,
    As an acupuncturist and clinical nutritionist, I am constantly reccommending your site to patients. Recently, I had to tend to a family matter.

    On September 5th my son and now daughter in law got married. The dilemma (not for long) was that she is gluten free. What to do about a wedding cake?? From your cookbook she baked the gluten free chocolate cake with vanilla frosting and it looked and tasted delicious!! Those that tasted it, preferred it over the traditional cake that had been purchased. Thank you for all of your efforts, Denise Zeiff

  15. Rebecca

    I just voted for you, of course. Your recipes are always great and easy to make!

  16. Let me tell you this looks delicious! Good luck and thank you for the mention! :)

  17. Veronica

    Elana, we made this tonight but without the ginger and with parsley instead of cilantro. The usual kitchen improv….It was fantastic! We used the coconut milk that comes in a can (more like cream) not the one that’s like regular milk, is that what we were supposed to do? I will definitely make this again!

  18. I went to the Pacific Natural Foods Everyday Chef Challenge Website and found I was unable to vote for you. There was no button saying “VOTE”, only one saying “Thank You for Voting”. Very frustrating. Has anyone else found this? Any solutions?

    Thanks for all the good recipes.


  19. Pam

    Hi Deb,

    I was having the same issue… It looks like Pacific Foods was having some technical problems?

    I just tried again and was able to vote. Is it working for you now?

  20. Amy @ Simply Sugar & Gluten Free @ simplysugarandglutenfree.com

    I’m off to vote for our gluten-free soup – you’re such a gracious competitor, Elana, encouraging people to vote for the recipe that’s the best. :)

  21. Luana

    I made this for dinner last night and it was so good. The mushrooms really add a richness to the broth and who would have thought they’d taste so good with coconut milk? I don’t like broccoli to have a crunch, so I simmered soup for about 30 minutes.

    The lime juice and cilantro at the end were perfect and it all combined so well to make just wonderful flavors. I will certainly make it again.

  22. Tonya

    I made this recipe with a few alterations. I didn’t have fresh mushrooms, so I reconstituted some dried mushrooms and instead of using veg. broth, I used the mushroom tea. Because I wanted some meat in it, I added boneless, skinless chicken breast and thigh. And because I didn’t have broccoli, I added some frozen stir-fry veggies!
    It came out so yummy! I made it two nights in a row, eating several bowls a sitting and again for lunch the next day!
    Another great recipe, Elana!

  23. I love thai food, and recently read a book about the coconut oil, which was amazing! I didn´t know that coconut milk was so healthy. That said, I love this soup, I´ll do it these days for sure.

  24. Joan

    Looks wonderful, what a nice mix of flavors. You have my vote!

  25. Great blend of ingredients. So super fast to make. I used a blend of fresh gourmet mushrooms that our natural food store puts together. Very nice. I didn’t have any canned coconut milk so I used the refrigerated version that I had on hand. It doesn’t make the soup as thick and creamy but still really delish. What was left over from Friday night’s dinner made for a very yummy lunch today. Thanks for the recipe, Elana. And good luck with the contest. I voted before I made the soup, now I’m off to vote again!

  26. Pamela

    Keep cooking, Elana!! You now have 50% more votes than your closest competitor. Your yummy photo really helps, I’m sure :)
    Good Luck!

  27. The Grilling Guy

    I’m always open to trying new dishes out on the family. This will have to be one that try. I’ll try throwing in some Pleasoning Seasonings as well to give it that personal taste that the family likes. Great looking recipe Elana, keep them coming!

  28. I just cooked this soup yesterday, and it was really good. Specially if you serve it right away, when brocoli is still bright green.
    I´ll repeat it. thanks for the recipe!

  29. Cindy

    I made this for 5 friends in a soup exchange and it is fabulous. I omitted onions (for insensitivity issues) and did 2 varieties of mushrooms, plus added a little more coconut milk and it is unbelievably easy and GOOD. I also steamed muscles to add more chewy texture to my lunch and it is amazing. I LOVE THIS!!!

  30. SAM @ deleted

    if you are the one taking these picture, then you sud take up food photography seriously! believe me whoever takes those pictures has mad talent! Anyway, its such a simple recipe and i loved making it :) loving your blog more and more every day!
    All my love to elana’s pantry :)

  31. SAM @ deleted

    O! I forgot to mention! i often find it hard to get GF products. http://www.caloricious.com/ i came across this site hope it helps ! It has the nutrition label and searches according to good allergies :) great right? Anway hope this helps u !
    SAM PS: I’m craving chocolate so a recipe along those lones wud b great :)

  32. This is the most delicious soup EVER!!! I love the layers of flavor…the lime juice and ginger are so good together. YUUUUUMMMMYYYYYYY!!!!!!!!

  33. Elizabeth

    This was sooooooooooooo good!! I’m considering making it again later this week!!

  34. this was sooooo delicious! made it last night for dinner as it. simple and seductive!

  35. Pamela Fox @ pamelagoesprimal.com

    Thanks for this recipe, its just what I was looking for. It came out great, and I wrote it up in my blog: http://pamelagoesprimal.com/post/4011286666/thai-vegetable-soup

  36. Jackie

    this looks SO delicious…quick question, with the coconut, will this soup and fresh veggies store in the fridge well for leftover reheat? and how do you combat the skin of coconut milk that forms when it’s refrigerated?

  37. Catherine

    Hi, I made this recipe tonight. I used light coconut milk instead of regular. My soup did not come out creamy at all like in the picture. It was more of a broth with a slight coconut flavor… what did I do wrong?

  38. zak

    Awesome, totally awesome! I added sirachi and was incredible. Next time I will added some shrimp when I add the broccoli.

  39. Julia P. Valentine

    I just made this tonight to bring to work with me for lunch every day. I love this recipe so much. I cook quinoa separately and add it to each serving. And sometimes shredded chicken. I am diabetic and it became my go to menu staple last summer. Now I make a double batch! Thank you so much for the life saver recipe and this entire site. I also cook the quiches and lemon bars from the gf almond flour cookbook all the time.

  40. S. Pogge

    How many quarts does this make or how many servings? I am making it for a soup swap and need 8 quarts. Thanks!

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top