Go Back
–+ servings
Thai Coconut Cauliflower Soup

Comforting Thai Coconut Cauliflower Soup in 30 Minutes

Enjoy this Thai Coconut Cauliflower Soup that combines creamy coconut milk and green curry for a comforting dish ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 onion Chopped, can substitute with shallots for a milder flavor
  • 3 cloves garlic Minced, freshly minced is best for intensity
  • 1 tablespoon ginger Freshly grated, ground ginger can be used in a pinch (1 teaspoon)
  • 1 tablespoon Thai green curry paste Adjust according to heat preference
  • 1 teaspoon ground cumin No direct substitute required
For the Main Ingredients
  • 1 medium cauliflower Cut into florets, can substitute with broccoli
  • 4 cups vegetable broth Recommended for richness, can replace with water
  • 1 can (about 13.5 oz) full-fat coconut milk Light coconut milk can be used for lower fat version
For Cooking
  • 2 tablespoons coconut oil Can substitute with olive oil
  • salt To taste
For the Finishing Touches
  • 1 tablespoon lime juice Any citrus can work, such as lemon
  • chopped cilantro For garnish, omit for a less herbal flavor
  • chopped peanuts Can use cashews or omit for nut-free diets

Equipment

  • Large pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of coconut oil in a large pot over medium heat for about 1 minute until hot.
  2. Add 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Sauté for about 1 minute until the onion is translucent.
  3. Incorporate 1 tablespoon of Thai green curry paste and 1 teaspoon of ground cumin. Stir for 30 seconds.
  4. Add 1 medium cauliflower cut into florets and about 4 cups of vegetable broth. Bring to a simmer and cook for about 10 minutes until tender.
  5. Stir in 1 can of full-fat coconut milk and simmer for an additional 5-10 minutes.
  6. Puree the soup using an immersion blender until smooth.
  7. Season with salt to taste and mix in the juice of 1 lime.
  8. Ladle into bowls and garnish with chopped cilantro and peanuts. Serve hot.

Nutrition

Serving: 1bowlCalories: 240kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 400mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 8IUVitamin C: 60mgCalcium: 4mgIron: 10mg

Notes

Perfect with crusty bread or jasmine rice for a complete meal. Adjust seasoning as necessary after reheating.

Tried this recipe?

Let us know how it was!