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Thai-Inspired Vegetable Soup

Rated as 3.33 out of 5 Stars

"A great soup to make from summer vegetables with a hint of coconut and curry."
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50 m servings 310
Original recipe yields 5 servings


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  1. Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
  2. Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

Nutrition Facts

Per Serving: 310 calories; 22.4 22.9 8.5 55 147 Full nutrition

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Read all reviews 3
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This is a solid recipe. I'm not a zucchini fan, but friends gave us two huge zucchinis, potential WOMDs, and they worked perfectly here. If you have ghee (clarified butter) use it instead of the...

I liked thid.. really easy to make. Only thing it needed for my tastes is salt. The red pepper and onions make for a sweet soup.. i topped with a little plain yogurt instead of cream

I thought this tasted alright, but I am really SAD! I only did 1/4 of a serving. I am glad I did, because it filled the blender like 3/4 of the way. I am not super experienced with "tumeric or c...