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–+ servings
Thai Coconut Soup

Thai Coconut Soup

Discover the magic of Thai Coconut Soup with rich flavors and simple steps. Perfect for cozy dinners or impressing guests. Try it today!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • ½ cup finely chopped red onion
  • 2 cloves crushed garlic
  • 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon salt (adjustable)
  • 425 g butternut squash puree (or pumpkin)
  • 400 ml coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons lime juice
  • 2 cups small cauliflower florets
  • 2 cups chopped leafy greens (spinach, kale, chard)
  • to taste Fresh cilantro for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Immersion blender (optional)
  • Sharp knife and cutting board

Method
 

  1. Heat the coconut oil in a large pot over medium heat and sauté the red onion until translucent and soft (about 5 minutes).
  2. Add the garlic, ginger, and chili, stirring frequently to prevent burning.
  3. Sprinkle in the turmeric, coriander, and salt, and stir well to coat the onions.
  4. Mix in the butternut squash puree and cook for another minute to deepen flavors.
  5. Pour in the coconut milk and vegetable broth, then bring to a gentle boil.
  6. Add the cauliflower florets, cover the pot, and let it simmer for 15 minutes.
  7. Stir in the leafy greens and cook uncovered for another 5 minutes.
  8. Squeeze in fresh lime juice and adjust seasoning to taste.
  9. Ladle the soup into bowls and garnish with fresh cilantro and a drizzle of coconut milk. Serve with lime wedges on the side.

Nutrition

Calories: 200kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 2500IUVitamin C: 40mgCalcium: 90mgIron: 1.5mg

Notes

Use homemade vegetable broth for maximum flavor and opt for low-sodium store-bought versions to control salt content. The soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. For a silkier texture, blend half the soup before adding greens. This dish is flexible—swap ingredients like butternut squash for sweet potato or use olive oil instead of coconut oil. Enjoy experimenting based on your preferences!
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