Thai-Indian Inspired Vegetable Soup

This vibrant soup combines the bold spices of Indian cuisine with the fresh, fragrant flavors of Thai cooking for a comforting and healthy meal. It’s perfect for warming up on a chilly day while enjoying a burst of exotic taste.

Start cooking ↓

TIME1 hr 10 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

2 teaspoons olive oil ¼ cup minced fresh ginger 5 cloves garlic, minced ½ cup diced onion 2 small carrots, sliced 1 tablespoon green curry paste 1 (10 ounce) can diced tomatoes with jalapeno peppers, drained ¼ teaspoon ground cumin ¼ teaspoon curry powder ½ cup diced tofu 1 cup shredded kale 1 (14 ounce) can coconut milk 3 cups vegetable broth 1 (15 ounce) can chickpeas, rinsed and drained ½ teaspoon kosher salt 3 scallions, sliced 1 dash sriracha sauce

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating some oil in a large pot over medium heat. Toss in the ginger and garlic and cook them, stirring often, until you can really smell their aroma—about 2 to 3 minutes. Next, add the onion and cook until it softens up, which should take around 4 minutes. Stir in the carrots and let them cook until they begin to get tender, another 4 minutes or so. Mix in the green curry paste, then add the tomatoes, cumin, and curry powder. Keep stirring everything together until it all smells wonderful, about 4 minutes.

02

Step 2

Now, add the tofu to the pot and let it soak up those flavors for 3 to 4 minutes. Toss in the kale and cook just until it starts to wilt, which won’t take long—around 3 to 4 minutes. Pour in the coconut milk and bring the soup to a gentle simmer, about 5 minutes. Then add the vegetable broth and chickpeas, seasoning with a bit of salt. Let everything simmer uncovered for about 20 minutes so all the flavors can meld together.

03

Step 3

When you’re ready to serve, ladle the soup into bowls and top with chopped scallions and a drizzle of sriracha for a little kick.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh herbs like cilantro and basil to enhance the aroma.
- Adjust the spice level by adding more or less chili according to your taste.
- Sauté the spices and aromatics first to release their full flavor before adding the broth.

Why you’ll love it

This soup combines the vibrant spices of Indian cuisine with the fresh, aromatic flavors of Thai cooking. It is both comforting and light, making it perfect for any season. The variety of vegetables adds great texture and nutrients, creating a healthy and satisfying meal.

Serving ideas

Serve the soup hot with a side of steamed jasmine rice or warm naan bread. Garnish with a squeeze of lime and some chopped fresh herbs to brighten the flavors. It also pairs well with a light cucumber salad for a refreshing contrast.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve the texture of the vegetables. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.