Forget the Pad Thai because this year, all you’ll want to make are these crazy-good Thai soup recipes.
I’ll admit that I can get into a soup slump during the colder months, and I almost always fall back on the same old recipes.
But not this year!
Instead, I’ll be pulling out the chilis and stocking up on ginger and lemongrass because these soups are bright, fresh, and irresistible.
They’re not all spicy, but you can adjust most of these to your liking in a snap.
Let’s get to it.
You’ve probably guessed it, but this soup is chock full of spicy Thai green curry paste.
Although it’s mixed with coconut milk and chicken stock, so it does mellow out.
Between the broccoli, green onions, cilantro, mushrooms, fresh garlic, and ginger, this soup isn’t just complex, it’s super nutritious, too.
This is a great vegan Thai soup if you opt for vegetable stock and soy sauce (instead of fish sauce).
Or, for a boost of protein, why not add some chicken to the mix?
The only real difference between green curry and red curry is the chilis they use.
It won’t come as a surprise to hear that red curry is made with dried red chilis, whereas green is made using fresh green chilis.
However, those dried red chilis do pack quite a punch, so red Thai curry is usually a touch spicier.
This soup is so filling and hearty, you will be full all day on just one bowl.
It’s full of sweet potatoes, bak choy, and rice vermicelli noodles, plus, you can add any extra veggies you like.
Tom Yum soup is a fantastic hot and sour soup that can be served as a clear broth or with a creamier finish.
The clear soup has a cleaner taste, and the shrimp flavors are much more pronounced.
The creamy version adds in chili paste and evaporated/coconut milk, giving it more heat and another layer of flavor to go with the shrimp.
You’ll start by making the broth, which includes shrimp heads and shells, garlic, chili, lemongrass, and kaffir lime leaves, all of which you should be able to find at your local Asian supermarket.
Once strained, add in the rest of the ingredients and cook until the prawns turn pink.
You’ve probably noticed that most of these soups are more like stews, in that they have all kinds of veggies and noodles in the bowl, too.
I love that about these recipes because it gives you so much more to look forward to in terms of taste and texture.
This soup is no exception, calling for chicken, mushrooms, and peppers along with a generous serving of cooked rice for added substance.
For those that prefer a warm bowl of velvety smooth soup, this one’s for you.
Unlike typical pumpkin soup recipes that are full of cinnamon and nutmeg, this recipe is loaded with signature Thai spices of ginger, lemongrass, and cilantro.
Since the recipe calls for coconut milk, this is totally vegan, and I recommend it stays that way.
Of course, you could use regular cream instead, but I like that slight sweetness you get from the nutty coconut.
Pumpkin is terrific when it’s in season, but for those long months when it’s not, sweet potato and carrots are the next best thing.
This recipe has a couple of differences to the one above, like the red curry paste and lime juice for a fresh take on traditional flavors.
Visually, I think this soup is so much brighter and more appealing.
Not to mention, baby carrots and sweet potatoes are way easier to prep than a giant pumpkin!
I’m pretty sure most of us have a bag of frozen white fish in the freezer just begging to be used.
Instead of making those same old fish sticks, please give this delicious Thai soup a shot!
You can use any fish at all, so don’t worry about scouring the counter for barramundi.
If you can’t find green papaya (I couldn’t) try using carrots or bean sprouts instead.
Since the unripe papaya is more or less flavorless, it’s only included for the crunch.
I’ve made this half a dozen times in the last month and it never gets old.
The tender shredded pork with the delicious broth and noodles is incredibly tasty and comforting.
One thing to note is that the recipe calls for “cooked shredded pork” which isn’t something we always have on hand.
And if we do, it’s usually smothered in BBQ sauce.
I followed this recipe for slow cooker pulled pork with chicken stock, soy sauce, rice vinegar, sesame oil, brown sugar, and fresh ginger.
When it came out, I kept most for my ramen, but I added BBQ sauce to some and it was wonderful. The ginger, especially, was a nice change.
If making a shoulder of pork sounds like too much work on a lazy Sunday, this recipe is the perfect shortcut.
It’s just as flavorful, calling for shallots, lemongrass, garlic, fish sauce, salt, lime juice, cilantro, and chili.
Plus the rice cooks right in the broth so it’s super fast and only needs one pot.
But the best part is, it uses ground pork instead, which gets added right into the hot broth.
Break it apart with your spoon, and it cooks in a matter of minutes.
Ruam mit is a sweet soup dessert that has no set of ingredients.
Depending on where you order it, it could come with water chestnuts, sweet potato, corn, or jackfruit.
Though it can change from place to place, the base is typically coconut milk flavored with pandan leaves, which are very popular in a lot of Thai desserts.
Pandan leaves have a grassy yet sweet/vanilla flavoring as well as a bit of coconut, too.
You can probably find them in your local Asian store, or they’re also available online.
This dessert has a lot of components, so it’s best to dive in when you have a few hours to devote to the prep.
It will be worth it in the end when you see all those gorgeous colors.
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