Exotic recipes for Thai soups 5 times differently. Enjoy Southeast Asia on a plate!

Can’t get enough of that spicy flavor with the addition of sourness and sweetness that they serve you in Thai restaurants?

Then try our recipes for Thai soups in 5 different variations.

In the article, you will find both tasty broths with meat and vegetables, as well as the most popular soup Tom Yum or spicy cream with pumpkin.

Enjoy the taste of Thailand in your home.

Enjoy your meal!

Spicy noodle soup

Spicy, sweet and salty, but also sour Thai noodle soup with fresh, nutrient-rich ingredients is a great idea for a quick and easy one-pot meal that you can customize to your liking. In addition, you can prepare it in 20 minutes!


  • 1 tablespoon of oil
  • 1 tablespoon ginger + garlic, chopped
  • 4 tablespoons of Thai red curry paste
  • 1 can of coconut milk
  • 4 cups of water mixed with concentrated broth
  • 2 spoons of fish sauce
  • 1 teaspoon of cane sugar
  • 150 g of Lo Mein noodles

To serve:

  • chopped cabbage
  • spring onion, sliced
  • lime juice
  • red chili pepper flakes
  • sliced green chili pepper
  • crushed peanuts
  • fresh cilantro


  1. Heat a pan and add oil.
  2. Add the ginger and garlic and fry a little on a high flame.
  3. Next, add the red curry paste and stir-fry for 2 minutes.
  4. Reduce the heat, then add the coconut milk and stock.
  5. Season with fish sauce and cane sugar.
  6. Mix everything.
  7. Add the noodles to the soup and cook over medium heat until soft.
  8. Prepare a serving dish and add as much cabbage and spring onion as you like.
  9. Then put the cooked noodles on top of the raw vegetables and pour the soup over everything.
  10. Garnish with lime juice, red chili flakes, fresh green chilies, crushed peanuts and fresh cilantro to your liking.
  11. Serve.
Noodle soup, garnished with herbs and spring onions, topped with lime wedges in a soup bowl.

Thai pumpkin soup

This delicious soup is ready in just 30 minutes and is so full of flavor. It’s super creamy, made from coconut milk, curry paste and lots of other Thai ingredients. Enjoy it!


  • 1 tablespoon of olive oil
  • 1 small onion, diced
  • 2 tablespoons of red curry paste
  • 1 tablespoon of grated garlic
  • 1 tablespoon of grated ginger
  • 1 tablespoon lemongrass paste
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon curry spice
  • 1/2 teaspoon of turmeric
  • 1 can (420 g) pumpkin puree
  • 1 can (380 g) of coconut milk
  • 1 and 1/2 cups vegetable broth
  • juice of 1/2 lime
  • salt, to taste
  • chopped cilantro, for garnish
  • chopped spring onion, for garnish
  • pumpkin seeds, for decoration
  • Greek yogurt, for garnish


  1. Add the olive oil to a medium saucepan and heat over medium-high heat.
  2. Add the onion and sauté for 5 minutes or until it begins to soften slightly.
  3. Stir in the red curry paste, grated garlic, grated ginger, lemongrass paste, chilli garlic sauce, curry and turmeric.
  4. Mix, combine and remove from the stove.
  5. Add the mixture from the pan to a high-powered blender along with the pumpkin puree and coconut milk.
  6. Blend until smooth.
  7. Return the blended mixture back to the saucepan and heat over medium-high heat.
  8. Add the vegetable broth and let the soup heat up for about 10 minutes.
  9. Stir in the lime juice, season to taste and add salt if needed.
  10. Serve sprinkled with cilantro, spring onions, pumpkin seeds and drizzles of Greek yogurt.
Asian pumpkin soup, garnished with herbs and Greek yogurt in a bowl.

Thai vegetable soup

Thai vegetable soup with mushrooms, peppers, pak choi and tofu in coconut curry broth. This nutritious soup is incredibly delicious and vegan and gluten-free.


  • 400 g firm tofu, drained
  • 3 tablespoons of extra virgin olive oil
  • 1 and 1/2 teaspoons of salt
  • 1 onion, finely chopped
  • 1 red pepper, thinly sliced
  • 1 large carrot, finely chopped
  • 340 g of mushrooms, chopped (you can use a combination of champignons and shiitake, for example)
  • 2 tablespoons of crushed fresh ginger
  • 2 tablespoons of curry powder
  • 1 tablespoon fresh garlic, pressed
  • 1 tablespoon of lemongrass paste
  • 4 cups of vegetable broth
  • 4 cups of coconut milk
  • 2 heads pak choi, roughly chopped
  • ¼ cup fresh chopped basil leaves, plus more for garnish


  1. Cut or tear the tofu into bite-sized pieces.
  2. Heat a tablespoon of oil in a large skillet over medium-high heat.
  3. Add the tofu and sauté for 6 to 7 minutes until lightly browned on all sides.
  4. Season with ½ teaspoon salt and transfer to a plate.
  5. Add the remaining 2 tablespoons of oil to the pan.
  6. Add the onion, pepper and carrot and cook for 5 minutes until the vegetables begin to soften.
  7. Add the mushrooms and cook, stirring occasionally, for another 6 to 7 minutes, until the mushrooms are golden.
  8. Stir in ginger, curry powder, garlic, lemongrass paste, and remaining 1 teaspoon salt.
  9. Saute for 2 minutes until everything is nicely fragrant.
  10. Add the stock and coconut milk, stirring constantly to scrape up any browned bits from the bottom of the pan.
  11. Then add the choi and tofu and simmer the soup gently for 15 minutes, uncovered.
  12. Stir in fresh basil and adjust seasoning as needed.
  13. Divide evenly into 6 bowls and garnish as desired.
A bowl of vegetable soup garnished with lime and fresh herbs.

Get inspired by our other recipes with tofu 6 times differently! Try Asian classics or crispy tofu nuggets from the oven.

Tom Yum Soup

Prepare the best Thai Tom Yum soup recipe with us! It’s spicy, sour, salty, full of shrimp and mushrooms, and most importantly addictive!


  • 350g prawns or tiger prawns, with head and shell
  • 2 and 1/2 cups shrimp stock, canned chicken stock, or water
  • 1 stalk of lemongrass, cut into strips and chopped with a cleaver
  • 3 slices of galangal
  • 6 kaffir leaves
  • 6 bird’s eye chili peppers
  • 6 fresh oyster mushrooms, cut into pieces
  • 2 tablespoons nam prik pao, Thai roasted chili paste
  • 2 tablespoons oil from the nam prik pao paste that is on top
  • 3 teaspoons of fish sauce
  • 3 and 1/2 tablespoons lime juice
  • Coriander leaves, for garnish


  1. Remove the shells and heads from the shrimp, leaving the tails on.
  2. Set the shells and heads aside.
  3. Remove the black veins on the back of the shrimp and set them aside.
  4. Bring 3 cups of water to a boil in a pot.
  5. Add shrimp heads and shells to make shrimp stock.
  6. Boil until the water turns slightly orange.
  7. Squeeze the shrimp heads with spatulas to extract the juice.
  8. Simmer and let the stock reduce to 2 and 1/2 cups.
  9. Discard the shrimp heads and shells.
  10. Increase the heat to high and add the lemongrass, galangal, kaffir leaves, chilies, mushrooms, nam prik pao and nam prik pao oil to the broth.
  11. Bring to a boil.
  12. Add the shrimp and fish sauce.
  13. Finally, add the lime juice (if you add the lime juice too soon, the soup may turn bitter).
  14. Cook until the prawns are cooked.
  15. Ladle into bowls and garnish with coriander leaves.
  16. Serve immediately.
Spicy Asian soup with shrimp and mushrooms served in a bowl.

If you’ve got a taste for Asia, try 5 recipes for traditional Japanese Ramen soup .

Spicy Thai chicken soup

A great chicken broth combined with ginger to warm and wake you up, tomatoes and mushrooms to add earthiness and acidity to the dish, while coriander, lime and scallions add freshness. Absolutely brilliant!


  • 1 liter of chicken stock
  • 1 small stalk of lemongrass
  • 1 tablespoon of pressed garlic
  • 2.5 cm of fresh ginger root, grated
  • 3 spring onions, chopped, with dark green pieces separated
  • 1 large tomato, cut into wedges
  • about 5 white mushrooms, sliced
  • 1 cup chopped cooked chicken
  • 2 spoons of fish sauce
  • 1 tablespoon chili-garlic sauce
  • 1/4 cup chopped fresh cilantro leaves
  • 1 lime, cut into wedges


  1. In a large pot, bring the chicken stock and 2 cups water to a boil over high heat.
  2. Pound the stalk of lemongrass with a mallet and add to the pot along with the garlic, ginger and spring onion (white and light green parts only, keep the dark parts for decoration).
  3. When the stock comes to a boil, add the tomatoes, mushrooms and chicken to the pot.
  4. Stir in the fish sauce and chili-garlic sauce.
  5. Bring the soup to a boil, then turn off the heat and let it rest for 5 minutes.
  6. Taste and add more fish sauce until the soup is salty enough.
  7. Serve in soup bowls garnished with dark green scallions and chopped cilantro.
  8. Serve with lime wedges that you can squeeze into the soup.
Chicken broth with tomatoes and mushrooms sprinkled with fresh herbs and spring onions, served in a bowl.

Where to get Asian ingredients

Fortunately, today there are many options where you can get exotic-sounding Thai ingredients for soups:

  • online stores
  • wholesale Makro
  • vietnamese market Sapa in Prague

And how did you enjoy the Thai soups? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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