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Bowl of creamy coconut vegetable soup with cilantro
Creamy and zesty coconut soup

Thai-Inspired Coconut Vegetable Soup

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
Silky coconut milk meets zesty ginger in this Thai-inspired comfort soup. It warms you up while waking up your palate with its spicy-creamy contrast. The crunch of fresh veggies and the richness of the broth turn a simple weeknight meal into a feast.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Chef's Knife
  • Cutting Board
  • Heavy-Bottomed Pot
  • Peeler
  • Grater

Instructions

1 ✓

Prep: dice onion, mince garlic, grate ginger. Cube carrots and zucchini.

Tip: Uniform cuts ensure even cooking.
2 ✓

Sauté onion in oil until translucent.

Tip: Salt now to draw out moisture.
3 ✓

Add garlic and ginger; cook until fragrant.

Tip: Blooming aromatics in fat releases essential oils.
4 ✓

Add carrots and zucchini, toss, and cook 5 mins.

Tip: Caramelizes sugars for depth.
5 ✓

Add broth, salt, pepper. Simmer 10-12 mins until carrots are tender-crisp.

Tip: Don't overcook; keep texture.
6 ✓

Stir in peas and coconut milk. Simmer gently 3-4 mins.

Tip: Add coconut milk last to preserve texture.
7 ✓

Finish with lemon juice and cilantro.

Tip: Acid brightens the rich, fatty broth.

Recipe FAQ

Soup too thin?
Simmer uncovered to reduce, or blend a ladle of veggies and return to pot.
Coconut milk split?
Happens if boiled vigorously. Always simmer gently.
Frozen veggies?
Sure, add them in the last 5 minutes.

Ingredients

  • 1 can (13.5 oz) Full Fat Coconut Milk
  • 2 medium Carrots
  • 1 medium Zucchini
  • 1 small Onion
  • 2 cloves Garlic
  • 1 tsp Fresh Ginger (grated)
  • 1 cup Green Peas (fresh or frozen)
  • 2 cups Vegetable Broth
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 pinch Black Pepper
  • 1 bunch Fresh Cilantro
  • 1/2 whole Lemon (Juice)