Description
This Thai Coconut Cauliflower Soup combines the rich flavors of Thailand in a bowl. The spicy green curry paste paired with creamy coconut milk and tender cauliflower creates a soup that’s not only comforting but also a delight for the senses. It’s a perfect starter or a light main course that promises to transport you straight to the streets of Bangkok.
Whether you’re a fan of Thai cuisine or looking for something new to try, this soup is an excellent choice. Its aromatic blend of spices, coconut, and vegetables makes it a standout dish that’s surprisingly simple to prepare. Ideal for any season, this soup provides both warmth and a refreshing zest thanks to the hint of lime juice.
Ingredients
1 medium onion, chopped
3 cloves garlic, minced
1-inch piece 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 oz.) can full-fat coconut milk
1 teaspoon coconut oil
Salt, to taste
Lime, juiced
Chopped cilantro, for serving
Chopped peanuts, for serving
Instructions
Heat coconut oil in a Dutch oven over medium heat. Add onion, garlic, and ginger; sauté for about 1 minute.
Stir in curry paste and cumin; cook for 30 seconds.
Add cauliflower and broth. The cauliflower should not be fully submerged. Simmer for 10 minutes.
Stir in coconut milk and continue to cook for 5-10 minutes, until the cauliflower is tender.
Remove from heat. Puree the soup using an immersion blender until smooth. Season with salt and stir in lime juice.
Serve garnished with cilantro and peanuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 303