Thai Broccoli Soup with Coconut Milk

Thai Broccoli Soup with Coconut Milk – bursting with authentic Thai flavors. Make from scratch in 40 mins! Vegan & Gluten Free adaptable! Love Broccoli? See our  25+ Fresh, Yummy Broccoli Recipes!

This vibrant, flavorful Thai Broccoli Soup wakes up the taste buds! Made with fresh lemongrass, ginger, chilies, shallots and lime – it has a delicious brightness we all could use in winter, taking us away to warm and far-off places.

It’s kept vegan with coconut milk rather than heavy cream or dairy. For a nice contrast in texture to the creamy soup try adding crispy shallots, Peanut Chili Crunch or toasted coconut right before serving.

It’s vegan, adaptable (sans the fish sauce), and gluten-free. A warm bowl of sunny goodness on a cold winter’s day….just what the doctor ordered!

Fresh, simple ingredients make up the base of this soup.

Thai Broccoli Soup Ingredients:

• Broccoli
• shallots
• garlic
• ginger
• jalapeno or serano
• lemongrass
• broth
• coconut milk
• cilantro

How to make Thai Broccoli Soup

The best part, it’s pretty simple to make!

1. Saute
2. Simmer
3. Blend!
4. Add coconut milk.

Finish the soup with lime zest, crispy shallots, or toasted coconut and of course fresh herbs. Chili flakes or threads are pretty here too.

Expert Tip

To get this soup vibrant and green, blend in fresh baby spinach!

The color of this soup makes me so happy.

I hope you enjoy this Thai Broccoli Soup. I’ve recently updated it to make it a little more simple. Let me know what you think!

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Thai Broccoli Soup with Coconut

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 35 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 8 cups 1x
• Category: Soup, dinner idea
• Method: stovetop
• Cuisine: Thai
• Diet: Vegan

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Description

A simple delicious recipe for Thai Broccoli Soup with Coconut Milk- bursting with authentic Thai flavors. Make from scratch in 40 mins! Vegan & Gluten-Free. | Updated 11/2019

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Ingredients

Units USM Scale 1/2x1x2x

• 2 tablespoons olive oil
• 2 fat shallots, chopped
• 4-5 garlic cloves, rough chopped
• 2 teaspoons chopped ginger
• 1 medium-sized jalapeño pepper sliced ( 1/2 jalapeno for mild heat) seeds ok
• 1/4 cup chopped lemongrass, or use lemongrass paste
• 4 cups veggie broth or chicken stock
• 3/4 teaspoon salt
• 4 kaffir lime leaves (optional)
• 1 pound broccoli, chopped small ( slice tough or large stems thinly, to cook faster)
• 1 1/2 cups potato or sweet potato (optional) diced, see notes.
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• 1 cup coconut milk (liquid and solids) saving a couple of tablespoons for garnish (See notes)
• 1 teaspoon sugar, or alternative
• a handful of baby spinach
• 1/2 cup cilantro -tender stems OK (divided)
• 2-3 tablespoons fresh lime juice

Optional: 1-2 teaspoons fish sauce (optional or  vegan fish sauce, or add a little more salt to taste) Garnishes-  crispy shallots, toasted coconut, Peanut Chili Crunch,  roasted peanuts, lime zest, mint, cilantro, chili threads, coconut milk, croutons, lime wedges

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Instructions

1. Saute: Heat oil in a medium, heavy-bottom pot or dutch oven over medium heat. Add the shallots, saute 3 minutes. Add the garlic,  ginger, and jalapeno. Saute 3 more minutes until the shallot is tender. Add lemongrass, saute 1-2 more minutes.
2. Simmer: Add the veggie or chicken stock or broth, kefir lime leaves, salt, broccoli and potatoes, and bring to boil – it’s OK if the broccoli isn’t all submerged, it will still steam.  Cover, lower heat, and gently simmer 10-12 minutes, or until broccoli is fork-tender. Once tender, turn the heat off, uncover.
3. Blend: Add a big handful of baby spinach to give the soup a more vibrant green color. Add 1/4 cup cilantro (save the rest for garnish) and blend until very smooth using an immersion blender. Or cool the soup and blend in batches using a regular blender (keeping in mind, blending a blender full of hot soup will explode!) Fill the blender only halfway full & place a kitchen towel on top of the lid and firmly hold the lid down while blending- or wait until it has cooled!
4. Place the blended soup back in the pot over low heat. Stir in the coconut milk (solids and liquid) – you can start with half a can and add more to taste. Add sugar and stir until warmed through. Do not boil or you will lose the lovely color! 
5. Add lime juice, and optional fish sauce to taste, or add salt. Find the balance.
6. Divide among bowls, garnish with any of the options above.

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Notes

For a “thicker” soup, feel free to add more diced potato (or sweet potato)- totally optional. If adding more potato, you will need to adjust salt, lime , fish sauce accordingly.

You can add the coconut milk to taste- start with 1/2 cup, add more as needed.

Crispy Shallots, Kaffir lime leaves and Chili threads can all be found at Asian markets- and no, these are not essential, but add a nice touch. 🙂

Nutrition

• Serving Size: 1 ⅓ cups
• Calories: 200
• Sugar: 2.5 g
• Sodium: 692.9 mg
• Fat: 10.6 g
• Saturated Fat: 9 g
• Carbohydrates: 12.1 g
• Fiber: 3 g
• Protein: 3.7 g
• Cholesterol: 0 mg