Thai Coconut Broccoli Soup
With every recipe, I try to offer a variety of flavor palettes that don’t require buying ingredients that you’ll never use again.
This Thai Coconut Broccoli Soup uses familiar ingredients that you probably already have in your cupboard, but they all come together in this creamy and spicy soup that is surprisingly easy to make.
Blended soups like this are super simple to make when you don’t want to spend a lot of time or effort but still want to have a tasty meal. You really just boil and blend!
They are also great for meal prepping at the beginning of the week since you’re able to make a big batch at once, and it reheats beautifully. You can even keep it in the freezer for later use if you’re still wary about going to the grocery stores these days.
I use an immersion blender for this recipe (which I recommend getting if you’re serious about soups), but for years I made this using my Nutribullet. Whatever method you use, please make sure to let the soup cool down a bit before blending portions at a time. For those of you using a Nutribullet, I know how impossible it can be to unscrew the blade after blending something hot, so please be careful!
Even if you’re not a big fan of coconut (I wasn’t either), I highly recommend you still give this a try, especially if you’ve never tried it in a lot of savory dishes before. When the coconut milk combines with all the spices, you just end up with a rich and creamy infusion of flavors.
Thai Coconut Broccoli Soup
Ingredients
- 1½ lbs broccoli crowns roughly chopped
- ½ medium-sized yellow onion diced
- 5 cups veggie broth or 5 cups of water + 2 tsp Better than Bouillon
- 1 can coconut milk 400ml
- 1 clove garlic minced
- ⅛-¼ tsp chili flakes depending on spice tolerance
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Chop broccoli into small to medium florets, including the stalk. Dice the onions and garlic.
- In a large pot, heat up 1 tbsp of oil on medium heat and add the diced onion and garlic. Saute until fragrant. Add chopped broccoli to the pot and season with chili flakes, salt, and pepper. Stir for 1 min.
- Add veggie broth and turn heat to high. Bring to a boil for about 10 mins or until the broccoli has become very soft.
- Add the can of coconut milk and reduce heat to low-medium. Close the lid and let simmer for an additional 5 mins, stirring occasionally.
- Remove from heat and allow it to cool for at least 5 mins before blending with an immersion blender. If using a traditional blender or Nutribullet, only blend half of the soup at a time. Blend until creamy or leave some chunks of the broccoli florets for texture
- Serve with a side of white rice or toast.
