Recipe type: soup/main

Prep time: 15 min

Total time: 45 min

Serves: 4

The beauty of this soup is that you can add so many veggies to it! Shredded cabbage, carrots or any leafy greens are all great additions and can only make the soup healthier and heartier!

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½ cup toasted sesame oil

1 tsp chili flakes

½ cup fresh ginger, chopped

4 garlic cloves, minced

1 red onion, peeled and diced

1 pepper, diced

3 celery stalks, sliced on the bias

3 cups mushrooms, sliced

1 can water chestnuts

1tsp kosher salt

½ cup flour

1 ½ quarts veggie broth

1 cup coconut milk

½ cup cilantro, removed from stem and chopped

1 lime, juiced

1 cup cooked brown rice or quinoa or other grain


In a small stock pot, heat veggie broth to a low simmer. Set aside.

Meanwhile in a large heavy bottom pot, heat sesame oil and chili flakes over medium heat. Add ginger and garlic and cook lightly, stirring often. After one minute add the red onion, celery, pepper and salt. Cook the veggies over medium heat for about 5-10 minutes, until starting to soften. Stir in the flour until all veggies are coated. Add the warmed veggie stock ½ cup at a time, stirring until the roux is fully incorporated. Simmer the soup for 30 minutes, stirring frequently on low heat. Turn off heat and add the coconut milk, cilantro and lime juice.

Serve over cooked brown rice or quinoa.

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