Flavorful Thai Vegetable Soup Recipe prepared with Thai red or yellow curry paste, coconut milk and fresh vegetables of your choice. I used fresh broccoli, pea eggplants, bok choy, and napa cabbage in the video.
Use water mixed with concentrated Stock (can be cubes too) or packed or homemade vegetable broth.
Use Ginger and Garlic freshly chopped (ginger 1/3 & garlic 2/3) or use ginger and garlic paste.
Pick red or yellow Thai curry paste, whichever you prefer.
Choose a mix of vegetables. See in the post for suggestions. I used about 100 grams bok choy, 40 grams pea eggplant, 160 grams napa cabbage, and 100 grams broccoli, which equals the 500 grams/ ~1 pound mixed veggies.
The soup is great for meal prep and remains good for days in the fridge.
Reduce the amount of curry paste if you want it less spicy.
You can turn this Thai vegetable soup vegan by skipping the fish sauce or by using vegan oyster sauce instead.