Go Back
Print
Recipe Image
Notes
Nutrition Label
Smaller
Normal
Larger
Print Recipe
5
from
85
votes
Thai Coconut Soup Recipe
This Thai coconut soup is made with fresh vegetables, aromatics, and Thai curry paste in a rich coconut milk soup broth. So comforting!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course, Soup
Cuisine:
Asian, Thai
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
12
cups
Calories:
125
kcal
Author:
Traci Antonovich
Equipment
chef's knife
cutting board
4-quart soup pot
or 6-quart pressure cooker
stirring utensil
serving ladle
Ingredients
2
tablespoons
Coconut Oil
or preferred oil
2
Green Onions
sliced (white and green part separated)
2
large
Carrots
diced
2
ribs
Celery
diced
1
tablespoon
Fresh Ginger
finely grated
2
cloves
Garlic
minced
2
tablespoons
Green Curry Paste
2
cups
Vegetable Broth
1
(13.5 ounce can)
Coconut Milk
2
cups
Mushrooms
sliced
2
cups
Broccoli
chopped
2
cups
Cauliflower
chopped
1
cup
Green Beans
chopped
2
cups
Cabbage
chopped
1
teaspoon
Sea Salt
Garnish options
Cilantro or Thai Basil and Fresh Lime
Instructions
In a 4-quart soup pot, heat COCONUT OIL on medium-high.
Sauté GREEN ONIONS, CARROTS, and CELERY until tender.
Add GARLIC and GINGER, and sauté for a few minutes.
Stir in CURRY PASTE to coat the vegetables and sauté for a few minutes.
Add COCONUT MILK, VEGETABLE BROTH, MUSHROOMS, BROCCOLI, CAULIFLOWER, GREEN BEANS, CABBAGE, and SALT. Stir to combine.
Bring to a boil, then reduce heat to low.
Simmer for 20 minutes, or until vegetables are cooked to your desired tenderness.
Serve warm, garnished with GREEN ONION tops and (optional) CILANTRO, THAI BASIL, and LIME.
To store, cool completely and refrigerate in an airtight container up to 5 days or up to 90 days in the freezer (or longer if vacuum sealed).
Video
Notes
Recipe variations
Create a
creamier texture with enhanced coconut taste
by replacing 1 ½ cups of vegetable broth with a 15-ounce can of coconut cream.
Adjust the spice level
by adding or decreasing the curry paste used in the recipe.
Don't hesitate to
switch out the vegetables
in this soup. The possibilities are endless, and you can't make a wrong choice.
Add protein
to this soup by dicing firm or soft tofu into ½-inch cubes and add early in the simmering phase.
Expand your entree options
for coconut milk soup by adding cooked rice noodles,
brown rice
, or cauliflower rice.
Instant Pot Instructions
Select "Sauté" on the Instant Pot and heat the COCONUT OIL.
When the display reads "Hot", add GREEN ONIONS, CARROTS, CELERY, GINGER, and GARLIC. Sauté a few minutes until tender, stirring as needed.
Stir in CURRY PASTE to coat and sauté a few minutes until fragrant.
Add COCONUT MILK, BROTH, and remaining VEGETABLES. Stir to combine.
Press "Cancel" on the Instant Pot. Secure the lid and set the pressure release valve to the "Sealing" position.
Select "Manual" or "Pressure Cook" for 0 (zero) minutes on HIGH pressure, followed by a 5-minute natural pressure release (NPR).
Carefully turn the pressure release knob to release any remaining steam and open the lid. Add SALT to taste.
Continue with item 8 in the above instructions.
Nutrition
Serving:
1
cup
|
Calories:
125
kcal
|
Carbohydrates:
8.13
g
|
Protein:
3
g
|
Fat:
10.3
g
|
Saturated Fat:
8.5
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.48
g
|
Sodium:
179
mg
|
Potassium:
241
mg
|
Fiber:
2
g
|
Sugar:
2.77
g
|
Vitamin A:
651
IU
|
Vitamin C:
33
mg
|
Calcium:
40
mg
|
Iron:
1.86
mg