Name: Thai Coconut Cauliflower Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 teaspoon coconut oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 (1-inch) piece fresh ginger, minced; 1 tablespoon Thai green curry paste; 1 teaspoon ground cumin; 1 large head cauliflower, cut into florets; 4 cups vegetable broth; 1 (15-ounce) can full-fat coconut milk; Salt, to taste; Juice of 1 lime; Chopped cilantro, for serving; Chopped peanuts, for serving

Jump to Recipe

Thai Coconut Cauliflower Soup is a bold, creamy, and satisfying dish that comes together in just 30 minutes. This vibrant one-pot recipe blends Thai green curry paste, tender cauliflower, and rich coconut milk into a smooth and comforting bowl. If you crave a spicy coconut soup that feels both light and filling, this recipe delivers. It works beautifully as a starter or a main course, especially during colder months when you want a nourishing winter warmer without spending hours in the kitchen.

Story

I started making Thai Coconut Cauliflower Soup on busy weeknights when I needed something fast yet deeply flavorful. The first time I blended coconut milk with green curry paste and cauliflower, I knew this recipe would stay in my regular rotation. Thai Coconut Cauliflower Soup gives you restaurant-level flavor without complicated steps.

Because it cooks in one pot, cleanup stays minimal. Even better, Thai Coconut Cauliflower Soup tastes luxurious thanks to full-fat coconut milk, yet it remains plant-based and wholesome. Whenever I want a vegan thai soup that feels cozy but not heavy, I turn to this recipe. The balance of spice, creaminess, and citrus keeps every spoonful exciting. Plus, it fits perfectly into a weekly meal plan when you need a reliable creamy vegetable soup that satisfies everyone at the table.

Ingredients

1 teaspoon coconut oil
1 medium onion, chopped
3 cloves garlic, minced
1 (1-inch) piece fresh ginger, minced
1 tablespoon Thai green curry paste
1 teaspoon ground cumin
1 large head cauliflower, cut into florets
4 cups vegetable broth (adjust depending on cauliflower size)
1 (15-ounce) can full-fat coconut milk
Salt, to taste
Juice of 1 lime
Chopped cilantro, for serving
Chopped peanuts, for serving

Step-by-Step Instructions

Preparing the Ingredients

Start by chopping the onion and cutting the cauliflower into even florets so they cook evenly. Mince the garlic and ginger finely to distribute flavor throughout the soup. Measure the curry paste, cumin, and broth before turning on the heat so everything moves smoothly once cooking begins.

Cooking Instructions

Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, and cook for about 1 minute until fragrant. Stir in the green curry paste and cumin, then cook for another 30 seconds to release their aroma.

Add cauliflower florets and pour in the vegetable broth. The cauliflower should not be fully submerged. Simmer for 10 minutes until the florets soften.

Next, stir in the coconut milk and cook for 5 to 10 more minutes until the cauliflower becomes very tender. Remove from heat. Use an immersion blender to puree until smooth, or carefully transfer to a blender in small batches.

Season with salt to taste. If you prefer a stronger curry flavor, stir in a little more paste. Finally, add fresh lime juice and stir well. Serve hot, topped with chopped cilantro and peanuts.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overfill your blender with hot soup. Blend in small batches to prevent spills. Also, avoid overcooking the cauliflower before adding coconut milk, as it can lose its fresh flavor. Lastly, taste before adding extra salt because curry paste already contains sodium.

Pro Tips for Better Flavor

For deeper heat, add extra curry paste or a small slice of fresh chili. Toast the peanuts before garnishing to intensify their flavor. If you enjoy dishes like green curry cauliflower, increase the curry paste slightly for a bolder Thai profile. A splash of additional lime right before serving brightens the entire bowl and turns this into a perfect winter warming soup.

Serving and Storage

How to Serve

Serve Thai Coconut Cauliflower Soup as a light appetizer or pair it with crusty bread for a complete meal. You can also ladle it over jasmine rice for a heartier option. The fresh cilantro and crunchy peanuts add contrast that balances the creamy texture beautifully.

How to Store Leftovers

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens, add a splash of vegetable broth to adjust consistency.

Conclusion

Thai Coconut Cauliflower Soup proves that simple ingredients can create bold, unforgettable flavor. With just one pot and 30 minutes, you can prepare a creamy, spicy, and comforting meal that fits busy schedules. Try this recipe the next time you crave something cozy yet vibrant, and enjoy every smooth and fragrant spoonful.

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Frequently Asked Questions

Can I make Thai Coconut Cauliflower Soup ahead of time?

Yes. The flavors actually deepen after resting. Prepare the soup, let it cool, and refrigerate. Reheat gently before serving and add fresh lime juice to refresh the taste.

Can I freeze this soup?

You can freeze it for up to 2 months. Let it cool completely, then store in freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly while stirring.

How can I adjust the spice level?

Control heat by adjusting the amount of green curry paste. Start with one tablespoon and increase gradually. Adding extra coconut milk also softens the spice.