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.
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.
Calories in Thai Vegetable Soup
This recipe serves 4 and is 194 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Olive Oil Spray: used for sauteing the vegetables
- Onion: Finely diced onion forms the flavour base of the soup and softens down beautifully as it cooks.
- Aubergine (eggplant): Dice the aubergine very small so it cooks down nicely into the soup and absorbs all the Thai flavours. A pinch of salt helps draw out excess moisture and improves the texture.
- Sweet potato: Adds natural sweetness and helps make the soup more filling. Cut into evenly sized pieces so it cooks at the same rate.
- Thai red curry paste: Adds warmth, spice, and classic Thai flavour to the soup. Different brands vary in heat, so adjust to taste if needed.
- Chicken or vegetable stock: Forms the base of the soup and carries all the flavours together. Vegetable stock keeps the soup vegetarian if preferred. Be sure to use the right ratio of stock cubes or paste to water for a balanced, tasty broth. Too little and it'll taste flat; too much and it can become overly salty.
- Fish sauce: Adds salty umami depth and gives the soup that authentic Thai flavour. A little goes a long way.
- Zucchini (courgette): Adds extra texture and freshness without overpowering the soup.
- Frozen mixed vegetables :A quick and easy way to add plenty of vegetables and colour. No need to defrost before adding.
- Coconut milk :Adds creaminess and balances the spice from the curry paste. Stir in towards the end of cooking for the best texture.
- Salt and Black Pepper: These basic yet essential flavour enhancers are key for elevating the taste of your dishes. No food will ever be bland when these are used to season to taste.
- Fresh coriander: Adds freshness and a burst of flavour when scattered over the soup just before serving.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
There are plenty of easy ways to adapt this Thai vegetable soup depending on what you have on hand.
- Swap the aubergine, courgette, or sweet potato for mushrooms, butternut squash, peppers, green beans, broccoli, or baby corn.
- Use any frozen mixed vegetables you like or add extra fresh vegetables for more texture.
- Chicken stock can be swapped for vegetable stock to keep the soup vegetarian.
- Fish sauce adds authentic flavour, but soy sauce or tamari can be used instead if preferred.
- Red curry paste can be replaced with green curry paste for a different flavour profile.
- Add cooked chicken, prawns, tofu, or chickpeas to make the soup more filling.
- Rice noodles can be stirred in for a heartier meal.
- Add fresh ginger, garlic, or chilli for extra flavour and heat.
- Finish with lime juice for extra freshness and balance.
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.
(As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.)
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.
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:
- COCONUT CHICKEN AND LENTIL CURRY
- CREAMY COCONUT POTATO CURRY
- COCONUT BEEF MEATBALL CURRY
- COCONUT CHICKEN RICE SOUP
- THAI COCONUT SHRIMP NOODLE SOUP (INSTANT POT AND STOVE TOP)
- COCONUT VEGETABLE CURRY (VEGAN)
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.
Storing, Freezing and Reheating
Storing
Allow the soup to cool completely before storing in an airtight container in the fridge for up to 3 days. The flavours develop even more as it sits.
Freezing
This soup freezes well. Allow to cool completely before transferring to freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat on the stovetop over a medium heat or in the microwave until piping hot throughout. Stir well before serving, especially after freezing, as the coconut milk may separate slightly.
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
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Recipe Card
Thai Red Vegetable Soup (Instant Pot or Stove Top)
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 canned 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
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free stock
- Dairy Free Friendly
- Vegetarian Friendly
- ❄️ Freezer Friendly - see storing, freezing and reheating section
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 194Total Fat 4.5gSaturated Fat 3gTrans Fat 0gCholesterol 127mgSodium 699mgCarbohydrates 33.1gFiber 6.8gSugar 9.4gProtein 5g
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.
rebecca says
Fish sauce is NOT vegetarian!
Siobhan (Slimming Eats) says
Thanks, but I am well aware that it is not vegetarian, hence why it says in the note section to omit for a vegetarian friendly option 😉
Hollie Friel says
Sounds lovely, would it keep for a second day if refrigerated?
Siobhan (Slimming Eats) says
yep this is fine to reheat - enjoy!!
Tracey says
This was delicious! I topped it with pan fried tofu, cilantro, & jasmine rice.