Tag: Coconut Soup

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Thai Broccoli Coconut Soup

Brocolli soup-spoonful-stories.

Thai Broccoli Coconut Soup, this warm and wholesome authentic Thai soup is easy to make and packs a delicious, healthy punch! Made out of unsweetened coconut milk, broccoli and potatoes, this soup will leave you wanting for more! 

This vibrant broccoli soup is bursting with authentic Thai flavours! Made with lemongrass, ginger, lime, coconut milk, onions and chilli – it is truly a warm and wholesome soup!

Not to forget this soup is gluten free and vegan, coconut milk is used in place of cream! You can also avoid using fish sauce in the recipe to make it vegan adaptable. 

When I was developing this recipe I wanted to create something that was a feel good soup. Something that made me feel good while having it and was healthy at the same time. What I truly love about this recipe that despite it being vegan or gluten free, we can use the broccoli stems which usually go a waste. Less waste, more nutrients!

Nutritional Fact – Did you know that broccoli contains loads of vitamin C? And that is something we all can use right know to build our immunity.

Thai Broccoli Coconut Soup Ingredients

  • Broccoli
  • Potatoes
  • Onions
  • Lemongrass
  • Ginger
  • Coconut Milk
  • Garlic
  • Cilantro
  • Vegetable Broth

Coconut Milk Tips

Coconut milk is the hero of this Thai inspired creamy Coconut and Lime Chicken dish.  It gives the dish a creamy texture, nuttiness and sweetness. Also, as coconut milk is thick itself, you do not need a thickening agent. 

There are many varieties in the market when it comes to coconut milk. So here are a few tips to help you choose the right one.

Unsweetened – Make sure to buy unsweetened coconut milk. Coconut milk itself is on the sweeter side, whereas sweetened coconut milk and cream of coconut both contain added sugar and are often placed near the coconut milk in shops. 

Canned – Many varieties are available like I said. Canned, boxed, powder or refrigerated. Make sure to buy the canned coconut milk, this usually placed near the Asian sauces. Canned coconut milk is the most flavourful.

Full Fat Milk – For the best taste and texture use full fat coconut milk. Lite coconut milk obviously has less fat, but then tends to  be watery. This will not give you a rich and creamy texture.

Shake the can – It’s important you shake the can before opening it, because there is often a white solid layer on top that is formed which is known as coconut cream. Vigorously shake it before opening to combine the cream and liquid together. 

My favourite brand to use is Chaokoh Coconut Milk. It is easily available in most of the grocery stores. It truly tastes and looks the best, the perfect texture you would want for your Coconut and Lime Chicken. The other brand that you can also use is Real Thai Coconut Milk. This is equally good. 

The best part about this vegan broccoli soup is that it is easy to make. Bring all the ingredients to simmer and then simply blend them! 

Garnish the soup with freshly chopped cilantro or toasted crush peanuts!

What to serve the soup with?

This vegetarian soup can be had in its own. It is wholesome and filling , it is like a light meal on its own. Or pair this vibrant and healthy soup with a warm salad and make it a full meal. Here are a few salad options that you can try.

Asian Kale Salad

Green Pea Quinoa with Basil Vinaigrette

Green Pea and Peanut Quinoa

 I hope you enjoy this healthy, warm and vibrant soup. Let me know what you think by leaving a comment below.

Thai Broccoli Coconut Soup
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Thai Broccoli Coconut Soup

Recipe by Ishana PassiCourse: VeganCuisine: ThaiDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Thai Broccoli Coconut Soup, this warm and wholesome authentic Thai soup is easy to make and packs a delicious, healthy punch!

Ingredients

  • 1 large broccoli chopped

  • 2 tbsp olive oil

  • 3/4 tsp salt

  • 1 tsp sugar

  • 2 tsp chopped ginger

  • 4-5 garlic cloves

  • 1 medium size green chilli

  • 2 large onions chopped

  • 2-3 tbsp lemon juice

  • 3-5 kefir lime leaves

  • 1/4 cup chopped lemongrass

  • 1/2 can coconut milk

  • 4 cups vegetable broth

  • 1/2 cup potato or sweet potato diced

  • 2 tsp fish sauce – optional

  • 1/2 cup parsley leaves

  • peanuts for garnishing

Directions

  • In a heavy bottom pan, heat the oil.
  • Once the oil is hot, add the onions and saute for a few minutes. Now add the garlic, ginger and green chilli. When onions are tender, add in the lemongrass and saute for 1-2 minutes.
  • Add the vegetable broth, salt, kefir lime leaves, potatoes and broccoli and bring to a boil.
  • Once tender, turn the heat off and add the parsley leaves (save some for garnishing) and allow it to cool. Once cool, blend it until smooth.
  • Transfer the smooth blended soup back into the same pot, over low heat. Add the coconut milk, sugar and stir until mixed well. Make sure you dont boil the soup otherwise you will loose the colour.
  • Add the lemon juice and fish sauce and balance according to taste.
  • Garnish with parsley leaves and crushed peanuts and serve warm!

Recipe Video

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Tom Kha Gai

Tom-Kha-Gai-Soup-Spoonful-stories.

Need a delicious and flavourful soup ready under 30 minutes, then this is the perfect choice for you! It is Rich and creamy, silky and aromatic, tangy and salty. Tom Kha Gai (Thai Coconut Chicken Soup) is a complete meal in itself. It is light but filing at the same time and bursting with fresh flavours! This is the best Tom Kha Gai recipe you’ll come across.

This authentic Thai soup is made with the classic combination of chicken and coconut. It gets its rich flavours from the classic Thai ingredients; galangal, lemongrass, coconut milk, fish sauce, Thai basil, chilli paste and kaffir lime. All these fresh and divine ingredients make the soup smell so heavenly. 

This Thai Coconut Soup is truly comforting and comes together quickly. Obviously if you have it the next day it’s even better. This way the flavours have time to rest and meld within the rich and tangy broth. So don’t think twice before doubling the recipe and saving some for the next day.

Tom Kha Gai is healthy, comforting, creamy, sweet, salty, bright, tangy and aromatic! 

Secret Ingredient for Tom Kha Gai

Want the soup to taste exactly as it would in Thailand? Simply add red curry paste to the soup for an authentic Thai taste. Using this secret ingredient also makes it easier to make this soup on a regular basis. If you are not able to get a hold of the galangal, use ginger instead and substitute lime for kaffir lime leaves. 

Ingredients for Tom Kha Gai

The good thing about this delicious recipe is that all ingredients should be easily available at your grocery store. It doesn’t require too many weird ingredients. 

Coconut milk – The base of the Thai coconut chicken soup is made with coconut milk. This is the ingredient that makes it different from other soups. The coconut milk gives the soup a rich and creamy texture. If coconut milk is not available you can use coconut cream instead. 

Galangal – Galangal is known as Thai ginger. Galangal adds a significant taste to the soup. It is different from ginger, but if galangal isn’t available use ginger instead. Most of the time, vegetable shops don’t have galangal. So this is a hard ingredient to get a hold of! 

Lemongrass  and Kaffir Lime Leaves – These two ingredients add the most flavour to the soup which makes a world of a difference. Make sure you don’t miss them! Lemongrass and Kaffir Lime Leaves are authentic Thai ingredients which should be easily available. 

Vegetables – I have mainly used carrots, beans, mushrooms and onions. Feel free to add your favourite vegetables to add more flavour and texture to the soup. Snow peas and  broccoli are good options too.

Vegetable or Chicken Broth – To balance the creamy texture of the coconut milk in the soup, and to get a soupy consistency it is important to add vegetable or chicken broth. Vegetable and chicken broth are flavourful itself, thus enhancing the flavour of the soup. 

The other ingredients used in the soup are lime juice, fish sauce, light soy sauce, red Thai curry paste and garlic. 

Serve this chicken soup with the Asian Kale Salad or Spicy Thai Peanut Noodles to make it the perfect Thai cuisine meal! 

Tom Kha Gai
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Tom Kha Gai

Recipe by Ishana PassiCourse: Non-Vegetarian, Side DishCuisine: ThaiDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

35

minutes
Total time

40

minutes

Ingredients

  • 1 tbsp olive oil or coconut oil

  • 1/2 onion sliced

  • 1/2 cup mushroom sliced

  • 2 cloves garlic minced

  • 4 quarter inch slices galangal or ginger

  • 4 cups chicken broth

  • juice of 1 lime or lemon

  • 1 lemongrass stalk, pounded with a knife and cut into 2 inch long pieces

  • 1 tbsp fish sauce or Worcestershire sauce

  • 2 1/2 tsp red Thai curry paste

  • 3-4 kaffir lime leaves

  • salt according to taste

  • 1 spoon sriracha

  • 1/4 cup carrots sliced

  • 1/4 cup green beans sliced

  • 2 tsp light soy sauce

  • fresh cilantro chopped for garnish

  • 1/2 can or 250 ml coconut milk or cream

  • 2 medium chicken breast cut into bite size

Directions

  • In a large pot, heat the olive oil over medium heat and saute the garlic, red Thai curry paste, lemongrass, kaffir lime leaves, galangal, onion, and cook stirring frequently for 5 minutes.
  • Add the chicken broth and bring to a boil. Allow it to simmer for 20 minutes, uncovered.
  • Add in the coconut milk, chicken pieces, mushrooms, beans and carrots. Strain out the galangal, lemongrass, kaffir lime leaves and discard. Simmer until chicken is just cooked through, add the lime juice, soy sauce, sriracha, fish sauce and salt.
  • Allow it to cook for 2-4 minutes. Serve hot and garnish with freshly chopped coriander.