Description
This Thai Coconut Cauliflower Soup is creamy, spicy, and ready in 30 minutes. Made in one pot with green curry paste and coconut milk for bold flavor.
Ingredients
Scale
- 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
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion, garlic, and ginger and cook for 1 minute until fragrant.
- Stir in green curry paste and cumin and cook for 30 seconds.
- Add cauliflower florets and pour in vegetable broth without fully submerging cauliflower.
- Simmer for 10 minutes until cauliflower softens.
- Stir in coconut milk and cook for 5 to 10 minutes until very tender.
- Remove from heat and puree with an immersion blender until smooth.
- Season with salt and stir in lime juice.
- Serve garnished with chopped cilantro and peanuts.
Notes
- Blend hot soup carefully in small batches to avoid splatter.
- Adjust spice level by adding more curry paste if desired.
- Add extra broth when reheating if soup thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 303
- Sugar: 7.4g
- Sodium: 629.4mg
- Fat: 24.6g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 6.8g
- Cholesterol: 0mg