dairy free · egg-free · Gluten Free · lunch · soup · vegetable · Vegeterian

Thai Inspired Soup


Last Sunday was a wet one and even on the chilly side and rain is on the way again for tomorrow and what better way to warm up then with a refreshing soup for lunch using leftover proteins. The beauty of this soup is that once you have the base done, you can switch it up with what you have on hands or reinvent your leftovers in the process.

Start by sautéing the onion, garlic and ginger with the olive oil in a soup pot until the onion becomes translucent. Add the chicken stock and water and bring to a boil. Add the coconut milk and that is it! In less the 15 minutes you have your base ready.  You can also add a heaping tablespoon of miso paste to your base to bump up the protein content or turn it into a vegetarian meal.

From there I reheated some leftover meatballs and added some sliced mushrooms in the bottom of a bowl, ladled some broth over and topped the soup with green onions, chillies and cilantro. Served with a slice of lime, I believe it was just what the rainy day needed to lift it up.

You can switch it up with leftover chicken, pork or shrimp would also be terrific in this soup.  You could even use that leftover piece of fish  from last night’s dinner.  Pick a vegetable that is a quick to cook: mini bok choy sliced, little broccoli florets or shredded carrots.  In a nutshell, use a vegetable that is also good raw and this will keep your salad fresh and add a little crunch in your soup.


  • 1 medium onion minced
  • 1 garlic clove grated
  • 1 inch piece of ginger grated
  • 3 cups of chicken broth
  • 3 cups of water
  • 1 can of coconut milk
  • 1 tbsp miso paste (optional)
  • salt and pepper to taste


  • 2 or 3 minced green onions
  • 1 chilli minced (optional)
  • fresh cilantro, mint or basil
  • Your choice of protein

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