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A wooden table with a serving dish of Thai Vegetable Soup with Rice.

Easy Thai Vegetable Soup with Rice

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.
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Course: Dinner, Lunch
Cuisine: Thai
Keyword: thai soup
Prep Time: 0 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 212kcal
Author: Kate | You Say Potatoes

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.
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Nutrition

Calories: 212kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1008mg | Potassium: 255mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6136IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 2mg

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.