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Thai Vegetable Soup

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Thai Vegetable Soup Elanas Pantry


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cups sliced shiitake mushrooms, trim off bottom of stems
  • 1 quart Vegetable stock
  • 1 cup coconut milk
  • 1 head broccoli, trimmed and chopped
  • 1 tablespoon fresh ginger root, minced
  • 2 tablespoons lime juice, freshly squeezed
  • ¼ teaspoon sea salt
  • ½ cup coriander, chopped


  • In a large pot, heat oil, add onion and fry until translucent and softened.
  • Add mushrooms, saute for 5 minutes.
  • Pour in vegetable stock and coconut milk. Bring to a simmer.
  • Reduce heat to medium, add broccoli and ginger and cook until broccoli is cooked through.
  • Stir in lime juice and salt.
  • Add soup into bowls and garnish with coriander.
  • Serve hot.

 Hints and Tips:

  • Spring onions an also be added for flavour (when adding the broccoli).
  • Great on a cold evening.
  • Serve with croutons or toasted bread.
  • Chilli can be added for spice. 
  • Noodles can also be added.

Additional Info

  • Servings: 6
  • Difficulty: Easy
  • Cooking Time: 20 mins
  • Recipe Categories: Kids Mains, Kids Vegetarian, Multicultural Food
Created On June 4, 2015 Last modified on Thursday, June 4, 2015
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