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!
Servings: 12 cups
Calories: 125kcal
Equipment
- 4.5-quart Dutch oven or stockpot or 6-quart pressure cooker
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
- 3 tablespoons Green Curry Paste or red or yellow
- 2 cups Vegetable Broth or more as needed
- 1 (13.5-ounce can) Coconut Milk or more as needed
- 2 cups Mushrooms sliced
- 2 cups Broccoli chopped
- 2 cups Cauliflower chopped
- 1 cup Green Beans chopped
- 2 cups Cabbage chopped
- 1 teaspoon 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. Add CILANTRO, THAI BASIL, and LIME for next level flavor!
- 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
Thai coconut soup is packed with vegetables! Chop veggies ahead to make the cooking process smoother.
When using frozen vegetables, add them during the last 5 to 10 minutes of simmering to avoid overcooking.
You can boost the spice level by adding more curry paste at any stage of cooking the soup.
You can double the vegetable broth and coconut milk if you'd like a larger amount of broth in the soup.
Taste the soup before serving and enhance the flavor by adding salt and lime.
Don't skip the toppings! Fresh herbs like cilantro or Thai basil bring brightness and depth to the flavor, while a squeeze of fresh lime adds the essential citrus note that ties all the Thai flavors together.
Pressure Cooker Instructions
Use the "Sauté" setting to heat the coconut oil and sauté the green onions, carrots, celery, ginger, and garlic until tender. Add the curry paste and sauté for a few minutes. Stir in the coconut milk, broth, and remaining vegetables. Pressure cook on high for 0 minutes, followed by a 15-minute natural pressure release (NPR). Release any remaining steam, open the lid, and add salt to taste. Continue with item 8 in the instructions above.
Use the "Sauté" setting to heat the coconut oil and sauté the green onions, carrots, celery, ginger, and garlic until tender. Add the curry paste and sauté for a few minutes. Stir in the coconut milk, broth, and remaining vegetables. Pressure cook on high for 0 minutes, followed by a 15-minute natural pressure release (NPR). Release any remaining steam, open the lid, and add salt to taste. Continue with item 8 in the instructions above.
Nutrition
Serving: 1cup | Calories: 125kcal | Carbohydrates: 8.13g | Protein: 3g | Fat: 10.3g | Saturated Fat: 8.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.48g | Sodium: 179mg | Potassium: 241mg | Fiber: 2g | Sugar: 2.77g | Vitamin A: 651IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 1.86mg