Tasty Thai Cauliflower Soup Recipe
Introduction
Looking for a warm, comforting bowl with a spicy twist? This Tasty Thai Cauliflower Soup is creamy, flavorful, and perfect for cozy nights or quick lunches. It’s packed with bold Thai-inspired ingredients that will satisfy any craving.
Ingredients
- Juice of 1 lime
- Salt, as needed
- 4 cups vegetable broth
- 1 medium onion, diced into 1/2-inch pieces
- 1 tsp coconut oil
- 1 tbsp green Thai curry paste (Maesri brand recommended)
- 1 tsp ground cumin
- 1 inch ginger, grated
- 1 large head cauliflower, cut into florets
- 1 can full-fat coconut milk
- 3 garlic cloves, minced
- For garnish: chopped cilantro
- For garnish: chopped peanuts
Instructions
- Step 1: Heat coconut oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté for about 1 minute until the onion turns translucent and the mixture is fragrant.
- Step 2: Add green Thai curry paste and ground cumin to the pot. Cook while stirring constantly for 30 seconds to allow the spices to release their flavors.
- Step 3: Add the cauliflower florets to the pot and pour in the vegetable broth. The cauliflower should be mostly above the liquid. Cover and cook for about 10 minutes, until the cauliflower is tender.
- Step 4: Stir in the coconut milk and cook for another 5-10 minutes to let the flavors meld and the soup to thicken slightly.
- Step 5: Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully blend in batches in a regular blender, taking care to avoid splattering.
- Step 6: Season the soup with salt to taste. Add more curry paste if you want a stronger flavor. Stir in the lime juice and mix well. Serve hot, garnished with chopped peanuts and fresh cilantro.
Tips & Variations
- Use red curry paste instead of green for a spicier variation, adjusting the amount to your preference.
- Substitute coconut milk with cashew cream or unsweetened almond milk for different textures and flavors.
- Replace vegetable broth with chicken broth for a richer taste or mushroom broth for a vegan option with extra umami.
- Choose low-sodium broth varieties to control salt content better.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken when chilled; add a splash of water or broth when reheating if needed to reach your desired consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, this soup is naturally vegan when made with vegetable or mushroom broth and coconut milk. Just be sure to use a curry paste that contains no shrimp paste or animal products.
How spicy is the soup?
The soup has a mild to medium spiciness depending on the amount and type of curry paste used. You can adjust the heat by adding more or less curry paste or choosing a milder or spicier variety.
Print
Tasty Thai Cauliflower Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Tasty Thai Cauliflower Soup is a creamy, spicy, and comforting recipe perfect for cozy nights or quick lunches. Made with fragrant green Thai curry paste, fresh ginger, garlic, and creamy coconut milk, it delivers authentic Thai flavors with a satisfying texture. Garnished with crunchy peanuts and fresh cilantro, this soup is a delicious, warming meal that’s easy to prepare and naturally vegetarian and gluten-free.
Ingredients
For the Soup:
- Juice of 1 lime
- Salt, as needed
- 4 cups vegetable broth
- 1 medium onion, diced into 1/2-inch pieces
- 1 tsp coconut oil
- 1 tbsp green Thai curry paste (e.g. Maesri brand)
- 1 tsp ground cumin
- 1 inch fresh ginger, grated
- 1 large head cauliflower, cut into florets
- 1 can (13.5 oz) full-fat coconut milk
- 3 garlic cloves, minced
For the Garnish:
- Chopped cilantro
- Chopped peanuts
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté for about 1 minute until the onion becomes translucent and the garlic and ginger release their aroma.
- Add Spices: Stir in the green Thai curry paste and ground cumin. Cook for another 30 seconds, stirring constantly to fully blend the spices and enhance their flavors.
- Cook the Cauliflower: Add cauliflower florets to the pot and pour in the vegetable broth carefully, making sure the florets are mostly above the liquid. Cover and let it simmer for about 10 minutes, or until the cauliflower is tender.
- Incorporate Coconut Milk: Pour in the full-fat coconut milk and continue cooking uncovered for an additional 5-10 minutes. This will allow the flavors to meld and the soup to thicken slightly.
- Blend Until Smooth: Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend carefully to avoid splatters.
- Season and Serve: Taste the soup and add salt as needed. Optionally, add more curry paste to intensify the flavor. Stir in the lime juice, mix well, and serve hot garnished with chopped peanuts and fresh cilantro for added texture and aroma.
Notes
- Green Thai curry paste can be substituted with red curry paste for a spicier option; adjust quantity accordingly.
- Coconut milk can be replaced with cashew cream or light coconut milk for a lower-fat version, though consistency may vary.
- Vegetable broth can be swapped with chicken or mushroom broth based on dietary preferences.
- For a vegan version, use mushroom broth and ensure curry paste does not contain shrimp paste.
- If using store-bought broth, choose low-sodium to control salt levels more effectively.
- Be cautious when blending hot soup to prevent splattering and burns.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai cauliflower soup, creamy cauliflower soup, Thai curry soup, vegetarian soup, coconut milk soup, healthy soup, easy soup recipe, spicy soup
