A clear, flavorful Thai vegetable stock that’s completely vegan and easy to make in under an hour. This recipe is light, nourishing, and full of authentic Thai flavors — perfect as a base for soups, curries, and stir-fries.
If you love Thai cooking but want a vegetarian or vegan alternative to my Thai Pork Stock, this is the recipe to keep in your fridge all week long.
In Thailand, pork stock is the go to stock for Thai recipes, but as I started creating more vegetarian Thai recipes, I wanted a lighter, vegan version that still carried that deep, comforting flavor Thai soups are known for.
Jump to:
- What Is Thai Vegetable Stock
- Thai vs. Western Vegetable Stock
- Why Make this Stock
- Ingredients for Thai Vegetable Stock
- How to Make Thai Vegetable Stock
- How to Store Your Vegetable Stock
- Helpful Kitchen Tips
- How to Use Your Stock
- Frequently Asked Questions
- Thai Vegetable Stock Recipe
- Related
- Hi there, I’m Suwanee!
What Is Thai Vegetable Stock
In Thai cuisine, stock (น้ำสต๊อก) is the foundation of countless recipes — from noodle soups to curries. This Thai vegetable stock recipe replaces meat bones with aromatic roots, herbs, and spices like cilantro roots, white peppercorns, daikon, and coriander seeds. The result? A naturally sweet, umami-rich broth that’s clean, versatile, and 100% plant-based.
Thai vs. Western Vegetable Stock
Thai vegetable stock is lighter, clearer, and more aromatic than typical Western-style stock. While Western broths often rely on roasted vegetables and herbs like thyme or bay leaf for depth, Thai stock builds flavor from fresh roots, peppercorns, and coriander seeds. It’s meant to enhance, not overpower, other ingredients — giving soups and curries their signature clean, balanced taste.
Why Make this Stock
- Vegan and wholesome – full of nutrients from fresh vegetables and herbs.
- Quick and easy – no roasting or long simmering required.
- Versatile – use it for curries, soups, noodles, and more.
- Flavor-rich – the combination of daikon, cilantro roots, and coriander seeds gives it that unmistakable Thai taste.
Ingredients for Thai Vegetable Stock
- Onion – Adds sweetness and depth to the broth.
- Garlic – Gives aromatic warmth; leave the cloves unpeeled for gentle flavor.
- Celery stalks – Adds a savory note and natural saltiness.
- Carrot – Brings mild sweetness and color.
- Daikon – Common in Asian broths; adds clean, earthy balance.
- Cilantro roots – A signature Thai ingredient that builds authentic flavor (use cilantro stems if roots aren’t available).
- Coriander seeds – Lightly toasted, they release citrusy depth.
- White peppercorns – Adds subtle heat and complexity.
- Salt – Enhances the natural vegetable sweetness.
- Water – Use filtered water for a clean taste.
How to Make Thai Vegetable Stock
- Prep & Combine. Wash and cut all vegetables into large chunks. Add everything into a large pot with 12 cups of water.
- Simmer. Bring to a gentle boil over medium heat, then lower to medium-low and simmer uncovered for 45–50 minutes.
- Strain. Remove from heat and strain the broth through a fine mesh sieve.
- Cool and store. Let cool completely before transferring to jars or containers.
How to Store Your Vegetable Stock
- Refrigerate in airtight jars for up to 5 days or freeze for up to 3 months.
- When freezing in glass jars, leave about an inch of space at the top to prevent cracking.
Helpful Kitchen Tips
- Don’t overboil. Keep the simmer gentle — boiling makes the broth cloudy.
- No daikon? Add extra celery or Chinese celery or a few mushroom stems for a similar body.
- Make ahead. This stock freezes beautifully — just leave space at the top of the jar for expansion.
Kitchen Tips: Want a Richer Flavor?
Add Shiitake Mushrooms. For deeper, more complex flavor, simmer your stock a little longer or toss in a few dried shiitake mushrooms. They add a natural umami boost — no meat needed!
Cilantro Roots (or Substitutes). Fresh cilantro roots or thick stems are essential for that authentic Thai flavor. They’re often sold at Asian markets, but if you can’t find them, use the largest lower stems instead. Young parsley roots (especially in spring) make a good backup. Buy extra when you can — they freeze beautifully for future recipes!
How to Use Your Stock
Use this vegetable stock as a base for your favorite Thai soups and curries like:
- Tom Yum Soup with chicken
- Thai Pumpkin Soup or Thai Kabocha squash soup
- Thai Basil Pesto Avocado Soup
- Jungle Curry
- Beef Broth with Asian spices
- It’s also delicious as a clear sipping broth with a squeeze of lime for a light, healthy meal.
Frequently Asked Questions
Yes! It’s naturally low in calories, fat-free, and full of vitamins and minerals from fresh vegetables.
Absolutely. Warm a cup with a dash of soy sauce or lime for a light, nourishing sip.
Skip strong-flavored veggies like broccoli, cabbage, or beetroot — they can overpower the broth.
Yes, this Thai vegetable stock works as a 1-to-1 replacement in soups, curries, and stir-fries.
Thai Vegetable Stock Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 cups 1x
- Diet: Gluten Free
Description
Light, vegan, and full of Thai flavor, this easy Thai vegetable stock is the perfect base for soups, curries, and stir-fries—ready in under an hour.
Ingredients
- 2 large onions, quartered
- 2 large carrots, cut into chunks
- 3 celery stalks, cut into pieces
- 1 medium daikon, peeled and sliced (about ½ pound)
- 7–8 cilantro roots (or ½ cup cilantro stems)
- 1 tablespoon coriander seeds
- 1 tablespoon white peppercorns
- 1 tablespoon salt
- 12 cups water
Instructions
- Prep & Combine. Wash and cut all vegetables into large chunks. Add everything into a large pot with 12 cups of water.
- Simmer. Bring to a gentle boil over medium heat, then lower to medium-low and simmer uncovered for 45–50 minutes.
- Strain. Remove from heat and strain the broth through a fine mesh sieve.
- Cool and store. Let cool completely before transferring to jars or containers.
Notes
- Don’t overboil. Keep the simmer gentle — boiling makes the broth cloudy.
- No daikon? Add extra celery or Chinese celery or a few mushroom stems for a similar body.
- Make ahead. This stock freezes beautifully — just leave space at the top of the jar for expansion.
- Cilantro Roots (or Substitutes). Fresh cilantro roots or thick stems are essential for that authentic Thai flavor. They’re often sold at Asian markets, but if you can’t find them, use the largest lower stems instead. Young parsley roots (especially in spring) make a good backup. Buy extra when you can — they freeze beautifully for future recipes!
- Add Shiitake Mushrooms. For deeper, more complex flavor, simmer your stock a little longer or toss in a few dried shiitake mushrooms. They add a natural umami boost — no meat needed!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: soup
- Method: stovetop
- Cuisine: thai
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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