How do I keep the broth clear?

The secret to a clear broth lies in gentle simmering. Avoid boiling the soup too vigorously, as this can make the broth cloudy. Stir sparingly and skim off any foam that rises to the surface. For the clearest results, start with a well-strained broth base and add vegetables only once the broth is gently simmering. This way, Thai Clear Soup with Baby Corn and Carrots retains its signature crystal-clear look and delicate flavor.

Can I use frozen vegetables in Thai clear soup?

Yes, frozen vegetables can work in Thai Clear Soup with Baby Corn and Carrots , but the flavor and texture won’t be quite the same as fresh. If you do use frozen, add them directly to the simmering broth without thawing first, and reduce the cooking time slightly to prevent them from becoming too soft. Fresh veggies are always the best for maintaining that tender-crisp bite.

What makes Thai clear soup different from other soups?

Unlike creamy Western soups, Thai Clear Soup with Baby Corn and Carrots focuses on lightness and freshness. The broth is simmered gently with garlic, ginger, and herbs, creating a clean, soothing flavor profile. It’s not spicy or heavy but instead emphasizes balance—salty, slightly sweet, and aromatic. That’s what sets it apart.

Can I make Thai Clear Soup with Baby Corn and Carrots vegetarian?

Absolutely! To make a vegetarian version of Thai Clear Soup with Baby Corn and Carrots , simply use a vegetable broth base instead of chicken broth. Replace fish sauce with soy sauce or tamari to keep the umami flavor. Adding tofu, snow peas, or even cauliflower is a great way to boost protein and variety.

Thai Clear Soup with Baby Corn and Carrots

Description

A light, fragrant, and nourishing Thai clear soup made with tender baby corn, carrots, cabbage, and mushrooms simmered in a flavorful broth. Perfect as a starter or a comforting, low-fat meal.

Ingredients

Scale

1 tablespoon of oil
2 cloves of garlic, minced
1 small onion, thinly sliced
1 inch of fresh ginger, julienned
1 medium carrot, sliced into thin rounds
1 cup of baby corn, halved lengthwise
1 small zucchini, sliced (optional)
4 cups of vegetable or chicken broth
1 tablespoon of soy sauce (or fish sauce for a traditional flavor)
1 teaspoon of sugar
1/2 teaspoon of white pepper
1 teaspoon of salt (adjust to taste)
1 cup of shredded Napa cabbage or bok choy
1/2 cup of sliced mushrooms (shiitake or button)
A handful of fresh cilantro or Thai basil, chopped
1 tablespoon of lime juice (optional, for brightness)

Instructions

Heat oil in a medium pot over medium heat. Add minced garlic, sliced onion, and ginger. Sauté for 2–3 minutes until fragrant and slightly softened.
Stir in the carrots, baby corn, and zucchini (if using). Cook for another 2–3 minutes to lightly soften the vegetables.
Pour in the broth and bring the mixture to a gentle boil. Add soy sauce (or fish sauce), sugar, white pepper, and salt. Reduce heat and let the soup simmer for 10 minutes until the vegetables are tender but not mushy.
Add the shredded cabbage and sliced mushrooms. Simmer for another 5 minutes, stirring occasionally.
Taste and adjust seasoning. Remove from heat and stir in fresh cilantro or Thai basil. Add lime juice if desired for a bright, tangy finish.
Ladle the clear soup into bowls and serve hot. It pairs perfectly with steamed jasmine rice or as a starter to a larger Thai meal.

Notes

Add tofu, shredded chicken, or shrimp for extra protein.
For a spicy version, add sliced Thai chilies or a dash of chili oil.
Mushroom soy sauce or kombu can deepen the umami flavor.

Nutrition

Serving Size: 1 bowl
Calories: 95
Sugar: 4g
Sodium: 620mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Keywords: Thai clear soup, baby corn soup, carrot soup, healthy Thai recipe, low fat soup, Asian soup, vegetable broth