Thai Coconut Broccoli Soup
Creamy, fragrant, and spicy - this Thai Coconut Broccoli soup uses simple ingredients that pack a big bunch. Great for meal prep and keeping in the freezer.
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.
Notes
Make it fancy! The color will vary depending on the broth you use. If you want a very green soup, then wilt a large handful of spinach in the pot just before blending. This won’t alter the taste at all, but blending in the spinach will give the soup a more vibrant green color.
Immersion Blender? I highly recommend you get an immersion blender instead of using your traditional blender to blend hot soups.
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