Thai Mixed Vegetable Soup

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

A fragrant, gently spiced soup that combines a silky, flavorful coconut broth with tender vegetables and rice noodles. A squeeze of lime adds freshness to this comforting noodle soup.

recipe updated Jun 8, 2020


  • Vegetable stock icon
    Vegetable stock
    4 cups (about 960 g)
  • Shiitake mushrooms icon
    Shiitake mushrooms
    113.5 g (about 5 ⅔)
  • Rice noodles icon
    Rice noodles
    113.5 g (about ½ cup)
  • Cilantro icon
    as needed
  • Lime icon
    as needed
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (about 13.8 g)
  • Thai red curry paste icon
    Thai red curry paste
    1 tbsp (about 15 g)
  • Ground turmeric icon
    Ground turmeric
    1 pinch (about 0.14 g)
  • Coconut milk icon
    Coconut milk
    ¾ cup (about 160.8 g)
  • Lemongrass stalk icon
    Lemongrass stalk
    1 (about 12 g)
  • Baby corn icon
    Baby corn
    8 (about 64 g)
  • Sugar snap peas icon
    Sugar snap peas
    2 cups (about 240 g)
  • Bean sprouts icon
    Bean sprouts
    ½ cup (about 120 g)


  • kCook icon Large saucepan
  • kCook icon Medium bowl

Step preview

  1. Add vegetable oil to a clean large saucepan
  2. Heat
  3. Add Thai red curry paste and ground turmeric to the large saucepan
  4. Cook - 1 min
  5. Stir in coconut milk, vegetable stock and lemongrass stalk to the soup
  6. Simmer - 2 min
  7. Add baby corn and shiitake mushrooms to the soup
  8. Cook - 2 min
  9. Add rice noodles and sugar snap peas to the soup
  10. Cook - 3 min
  11. Ladle soup into medium bowl
  12. Top with bean sprouts
  13. Sprinkle with cilantro
  14. Serve with lime
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