Thai Vegetable Soup - A simple quick Thai Red soup packed with healthy delicious vegetables and can be cooked stove top or in a Instant Pot.

Thai Vegetable Soup in a black bowl topped with coriander

Thai Red Curry Vegetable Soup

When I fancy a quick filling bowl of soup that is on the table in minutes, my Instant Pot (Pressure Cooker) always comes to the rescue. It is one of my most used appliances in my kitchen.

This soup is a great way to use up a few odd vegetables you have in your fridge before grocery day too and uses no complicated ingredients.

What is an Instant Pot?

You may be wondering, What is an Instant Pot? An Instant Pot (Pressure Cooker) is a 7in1 cooker, that slow cooks, pressure cooks, sautes and has settings for soup, chilli, rice, porridge etc. It will literally cook these meatballs in minutes, so perfect for when you need a meal on the table quickly.

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Since buying my Instant Pot, I use it on a regular basis, it’s not one of those gadgets that sit in my cupboard forgotten. In fact, it never goes away.

Instant Pot is a brand of an electric pressure cooker, but there are various other brands and options out there.

Vegetables for Thai Soup

So what vegetables can you add to Thai Soup? The quick answer is any pretty much.

I had some Aubergine (Eggplant) and Courgette (Zucchini) I needed to use up before a grocery shop, so added those in. To bulk it up a little more, I also added in a bag of frozen veg mix I had in my freezer which contained, broccoli, wax beans, carrots and mushrooms. You can use any frozen vegetables though of similar weight.

over the top view of Thai Vegetable Soup in a black bowl topped with coriander

Best Brands of Thai Red Curry Paste

Homemade Thai Red Curry Paste is amazing, but when I am rushed for time and want something quick I just used the paste in a jar. There are some really great ones out there and most are not many calories for a few tablespoons.

My favourite brand is by Thai Kitchen which is only 15 calories for a tablespoon. But I believe is only available in North America, so use a similar Thai Red Curry Paste to this if you can't get this particular one.

Can I use Light Coconut Milk?

You will see that the majority of time in my recipes I don't use light coconut milk. I generally prefer the regular stuff because it is much more creamy.

The only different between light and regular, is that light have has a higher water content, so really you are paying more for the light stuff. Just use regular, but less of it.

What can I do with the remaining coconut milk?

Wondering what you are going to do with the leftover coconut milk? You could make one of these other ingredients:

or did you know you can freeze coconut milk, which means you will always have some on hand for another day. Just freeze it in handy portioned out sizes.

wooden handles landle spooning up Thai Vegetable Soup from a black bowl

Sides for Thai Red Coconut Soup

I like to enjoy a bowl of this just as it is topped with some coriander (cilantro). But if you want to make this a bit more filling there are a few things you can do.

Serve with some rice or noodles to bulk it out as a meal or add some protein to the top. If you are not vegetarian, things like cooked Chicken or Prawns (Shrimp) are a great idea or for a vegetarian/vegan option some pan fried or oven baked extra firm tofu , just pat the tofu dry with some kitchen paper. Add some seasoning, (a little cornstarch will help it crisp up, but is optional) and spray with cooking oil spray.

More Soup Recipes

Looking for some other soup recipes to try? Check out these:

CREAMY VEGETABLE SOUP
CHICKEN, TOMATO AND WHITE BEAN SOUP (STOVE TOP AND INSTANT POT)
COCONUT CHICKEN RICE SOUP
CHICKEN CHICKPEA SPINACH SOUP
SPLIT PEA AND BACON SOUP
EASY ROASTED VEGETABLE SOUP
THAI CHICKEN RICE SOUP

or head on over to the FULL RECIPE INDEX where you will find over 900 delicious Slimming Eats and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, value and smart points etc

Thai Vegetable Soup topped with coriander in a light grey bowl

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Recipe Card

Thai Red Vegetable Soup (Instant Pot or Stove Top)

Yield: SERVES 4

Thai Vegetable Soup - A simple quick Thai Red soup packed with healthy delicious vegetables and can be cooked stove top or in a Instant Pot.

Ingredients

1 medium onion, finely diced
180g of aubergine (egg plant), diced really small
pinch of sea salt
1 medium sweet potato
2 tablespoons of Thai Red Curry Paste
4 cups of chicken or vegetable stock (add an extra half a cup (120ml) for stove top)
1 tablespoon of fish sauce
1 zucchini (courgette) chopped
1 frozen bag of mixed veg (455g/1lb)
120ml (0.5 cup) of coconut milk
fresh coriander to serve

Instructions

Stove Top:

Pierce the sweet potato with a fork, place in the microwave and cook for 5 minutes/or until soft. Remove and set aside to cool slightly.
Spray a frying pan with some cooking oil spray, add the onion and fry for a few minutes, until lightly golden and softened.
Add in the aubergine and a pinch of sea salt and fry for about 5 minutes until softened (add in a little water) to prevent burning if needed.
Cut the sweet potato in half, scoop out the flesh and add this to the pan, mashing up as you add it (this will help thicken the soup).
Stir in the curry paste and fish sauce.
Add in the stock
Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add in frozen vegetables and zucchini for the last 10 minutes.
Then stir in the coconut milk until all combined and creamy.
Serve topped with fresh coriander. (coriander)

Instant Pot:

Pierce the sweet potato with a fork, place in the microwave and cook for 5 minutes/or until soft. Remove and set aside to cool slightly.
Set instant pot to saute mode, once it displays hot, spray with cooking oil spray.
Add the onion and fry for a few minutes, until lightly golden and softened.
Add in the aubergine and a pinch of sea salt and fry for about 5 minutes until softened (add in a little water) to prevent burning if needed.
Cut the sweet potato in half, scoop out the flesh and add this to the pan, mashing up as you add it (this will help thicken the soup).
Stir in the curry paste and fish sauce.
Add in the stock, zucchini and frozen vegetables.
Set instant pot to cook on high pressure for 3 minutes (close valve if no self sealing).
Once instant pot finishing cooking, open the valve to quick release the pressure.
Set to saute mode again, stir in coconut milk and heat until creamy.
Serve topped with fresh coriander (cilantro)

Notes

Please see below for full nutritional info and additional details about recipe:

Calories - scroll down to nutritional info box
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Nutrition Information

Yield 4 Serving Size 1 SERVING
Amount Per Serving Calories 194Total Fat 4.5gSaturated Fat 3gTrans Fat 0gCholesterol 127mgSodium 699mgCarbohydrates 33.1gFiber 6.8gSugar 9.4gProtein 5.6g

Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

close up of Thai Vegetable Soup in a black bowl topped with coriander pin

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