This 15 minute Thai Vegetable Soup with Rice uses shortcut ingredients like curry paste, frozen stir fry vegetables, and leftover rice. Super simple, but bursting with nourishing flavor.
This easy Thai vegetable soup with rice is one of my favourite quick and nourishing meals.
It uses shortcuts like pre-cut (or frozen) stir fry vegetables, and garlic and ginger paste. No chopping - just heat it together and dinner is ready in 15 minutes.
This is the kind of recipe that I make when I want something warm and comforting, but I don't want to spend time chopping or prepping.
From start to finish, this soup takes about 15 minutes if your rice is already cooked.
The speed comes from intentional shortcuts. Thai red curry paste replaces a long list of spices.
Frozen or pre-cut vegetables stand in for a full prep session.
Leftover rice turns the soup into a complete meal without extra cooking time.
None of this feels like cutting corners when you taste the final result.
The flavour is gently spicy, savoury, and lightly creamy thanks to coconut milk. The vegetables stay tender but not mushy, and the rice makes it filling enough to count as dinner. Everything happens in one pot, which means fewer dishes and less friction on busy nights.
I really love the Thai flavour of this soup too. The extra ginger and garlic make it feel nourishing and wholesome.
If you are looking for a fast vegan soup that actually fits into a weekday schedule, this Thai vegetable soup with rice is worth keeping in your back pocket.
Want it heartier? Add some grilled chicken!
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Thai Red Curry Paste
Thai red curry paste is what makes this soup possible in 15 minutes. It is a concentrated blend of red chilies, garlic, lemongrass, galangal, and spices.
Different brands vary widely in heat and saltiness, so tasting as you go is important.
Using curry paste allows you to skip multiple steps while still ending up with layered flavour.
Why You'll Love This Recipe
- This soup is genuinely ready in about 15 minutes with pre-cooked rice.
- Shortcut ingredients keep prep minimal without sacrificing flavour.
- One pot cooking makes cleanup quick and manageable.
- Vegan and easily gluten free, it works for many diets.
- The recipe adapts well to frozen vegetables and leftovers.
Ingredients
You only need simple pantry ingredients for this recipe!
- Olive oil. This is used to sauté the curry paste and aromatics so their flavours open up properly. Another neutral oil works just as well.
- Thai red curry paste. This provides spice, depth, and complexity in one ingredient. Adjust the amount depending on your heat tolerance.
- Ginger paste. Ginger adds warmth and freshness. Fresh grated ginger can be used instead.
- Garlic paste. Garlic balances the curry paste and adds savoury flavour. Fresh minced garlic is a good substitute.
- Vegetable stock. This forms the base of the soup. Use a well-seasoned stock for best results.
- Coconut milk. Coconut milk softens the spice and adds light creaminess. Full-fat is richer, but light coconut milk works.
- Soy sauce. This adds salt and umami. Tamari or gluten free soy sauce can be used.
- Stir fry vegetables. A pre-cut or frozen mix keeps the recipe fast and flexible.
- Cooked rice. White or brown rice both work. Leftover rice is ideal for speed and texture.
- Olive oil. This is used to sauté the curry paste and aromatics so their flavours open up properly. Another neutral oil works just as well.
See the recipe card for quantities and method.
Instructions
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
If you don't have pre-cooked rice, cook it now according to package instructions.
Heat the oil in a large pot over medium heat. Add the curry paste, ginger, and garlic, and sauté for 1-2 minutes until fragrant.
Stir in the vegetable stock, coconut milk and soy sauce. Bring to a simmer and cook for 10 minutes to let the flavours blend.
Add the stir fry vegetables and simmer for 2 minutes (or 4-5 minutes if frozen).
Stir in the cooked rice and heat for a further 2 minutes.
Serve and enjoy!
Serving Suggestions
- Serve as a complete dinner on its own.
- Pair with rice paper rolls or spring rolls.
- Top with crushed peanuts for texture.
- Serve with lime wedges on the side.
- Add extra herbs just before serving.
- Serve alongside a simple cucumber salad - try Smoked Salmon Cucumber Salad.
- Pair with a light slaw for contrast.
- Serve smaller portions as a starter to a Thai meal, like Baked Thai Salmon and Vegetables.
More Soup Recipes
Rice Safety Notes
Rice safety is worth a mention, especially when using leftovers. Cooked rice should be cooled quickly and stored in the fridge within two hours of cooking. It should be kept refrigerated and used within one to two days for best quality and safety.
When reheating rice in soup, make sure the soup is heated until steaming hot throughout. Avoid reheating rice more than once, so only add the soup before you serve this soup.
If rice smells off or has been left at room temperature for too long, it is best to discard it.
Storage, Freezing, Make-Ahead Advice
If making this soup ahead, don't add the rice until just before serving.
This Thai vegetable soup (without the rice) keeps well in the fridge for up to four days in an airtight container. Reheat gently on the stove or in the microwave. Add a splash of stock or water if it thickens.
For freezing, the soup can be frozen without the rice. Freeze for up to three months and thaw overnight in the fridge then heat it up and stir in the cooked rice before serving.
Recipe Tips
- Sauté the curry paste briefly to deepen flavour.
- Taste your curry paste before adding more.
- Use day-old rice to avoid mushy texture.
- Do not overcook the vegetables.
- Only add the leftover rice if you're eating it right away (to avoid double reheating it, which can be unsafe).
- Adjust seasoning at the end if needed.
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📖 Recipe
Easy Thai Vegetable Soup with Rice
Equipment
- Soup pot
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons Thai red curry paste
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 4 cups vegetable stock
- ¼ cup coconut milk
- 2 tablespoons soy sauce
- 3 cups stir fry vegetables fresh or frozen
- 2 cups cooked rice white or brown
Instructions
- If you don't have pre-cooked rice, cook it now according to package instructions.
- Heat the oil in a large pot over medium heat. Add the curry paste, ginger, and garlic, and sauté for 1-2 minutes until fragrant.
- Stir in the vegetable stock, coconut milk and soy sauce. Bring to a simmer and cook for 10 minutes to let the flavours blend.
- Add the stir fry vegetables and simmer for 2 minutes (or 4-5 minutes if frozen).
- Stir in the cooked rice and heat for a further 2 minutes.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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