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
Scale
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
