Thai Vegetable Broth

Hi friends!

It still feels like winter over and over again, and we need good warm dishes. We want something comforting without blowing up the calorie counter!! So, today we’re going to treat ourselves, take a little trip—and all without any guilt!! Tadaaa!! Here is my Thai vegetable broth!!

Thai vegetable broth, a versatile recipe just the way we like it

This is a recipe you can adapt in a thousand ways: with thin slices of chicken, rice vermicelli, coconut milk for a milder touch, shrimp, Chinese dumplings… Shall I go on?

Like any broth, the recipe is quite simple, you just need to give it a bit of time so it can simmer and let the flavors develop…

The list of vegetables I suggest will vary depending on your taste and the state of your crisper drawer! Let your creativity run wild!! Snow peas, romanesco, broccoli… And you’ll have to tell me how it turns out!

Thai broth: an explosion of flavors from Asia

Thai broth is an invitation to travel. From the very first spoonful, it transports your taste buds to the heart of Thai cuisine, known for its aromatic richness, its subtle balance of flavors, and its ability to intensely combine heat, freshness, sweetness, and spice.

This clear yet deeply flavorful broth is often the base of many popular dishes in Thailand, like soups (Tom Yum, Tom Kai) or local hot pots. It relies on a clever blend of iconic ingredients: lemongrass, galangal, kaffir lime leaves, chilies, garlic, coriander, fish sauce… These components aren’t just for show: each one plays an essential role in flavor balance, bringing freshness, heat, or depth.

A virtuous broth

What makes Thai broth unique is its ability to deliver a complex flavor profile without ever feeling heavy. It’s also adaptable, as I mentioned earlier: vegetarian, with shrimp, chicken, or just vegetables—depending on your cravings and the season. You can enjoy it on its own like a tonic infusion, or as a comforting base with noodles, proteins, and fresh herbs for a full meal.

Beyond being delicious, Thai broth is known for its digestive and warming properties. In local tradition, it’s both a remedy and a dish, often consumed during recovery or to warm up during the rainy season.

In short, Thai broth is not just a dish: it’s a full sensory experience, both simple and refined, that perfectly captures the spirit of Thai cuisine.

My tips for making your Thai vegetable broth a success

I use a Japanese mandoline to finely slice the vegetables.
You can add ginger and ground coriander to enhance your broth.

Here we go! The recipe, Chef!

Print Recipe

Thai Vegetable Broth

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soup – Thai food

Serves: 4 Difficulty: Easy Price: $

Prep Time: 15 min – Cooking Time: 30 min

Ingredients

• 1 carrot
• 1 fresh mushroom
• Some fresh coriander
• 2 stalks of fresh lemongrass
• 3 cm of fresh ginger
• 1 chicken stock cube
• Salt
• Pepper

Instructions

1

Peel and finely slice your vegetables (carrot and mushrooms).

2

Set aside the coriander leaves on one side and the stems on the other.

3

Bring one liter of water to a boil.

4

Add the stock cube, the peeled and grated ginger, the coriander stems, and the lemongrass stalks cut lengthwise.

5

Let simmer gently for 15 minutes.

6

Then let it infuse for another 15 minutes, then skim to remove the lemongrass pieces and coriander stems.

7

Reheat the broth until it's piping hot. Season with salt and pepper if needed.

8

Add the vegetables and coriander leaves and serve after one minute.