Thai Coconut Soup is easy to make and quite good for you too. It has a nice balance between spicy and sweet and is velvety smooth.
Ingredients for Thai Coconut Soup
- Coconut Milk
- Red Thai Curry Paste
- Chicken Stock
- Cilantro
- Butternut Squash OR Sweet Potato
- Onion
- Garlic
- Rice
- Water
- Honey (or favourite sweetener)
- Ginger
- Unsweetened Coconut Chips (Optional but delicious)
- Mushrooms
- Red Pepper
- Lime
How to Make Thai Coconut Soup
You have two options so let me break down the method for each one
Slow Cooker
- Put the chopped up butternut squash or sweet potato in the slow cooker, with the onions and garlic. Cover with Coconut milk, Cilantro Bundle and Chicken Broth. Cook on low for 7 hours.
- Blend with immersion blender.
- Add Cooked Rice, Mushrooms, Peppers and Honey. Cook for another hour.
- Serve with Coconut Flakes, A drizzle of cream or coconut milk and cilantro leaves.
Stove Top
This is my go to way.
- Wash, peel and cut the onion, garlic and sweet potato/butternut squash.
- Bake at 400 degrees Fahrenheit for 20-25 minutes.
- While everything is roasting, Cook the rice in the water and chicken stock and a bundle of cilantro tied with cooking string. Once the rice is nearly done add the mushrooms and red peppers.
- Blend the Roasted items in a blender with the coconut milk (Save about 1 tablespoon per serving of coconut milk to drizzle on top when you serve the soup!)
- Mix the blended coconut milk in with the rest of the soup. Add honey, ginger and curry paste.
- Serve with toasted coconut, lime wedge, cilantro and a drizzle of coconut milk.
Frequently Asked Questions
Regular Blender, Immersion Blender or a food processor.
No
I have made both. They both taste the same in my opinion. The biggest difference is calories! Sweet Potato has about double calories, sugar and carbs that butternut squash does. But Sweet Potato is still good for you so really use whatever you can get your hands on. The same goes for coconut milk. Light coconut milk has about 50 calories per serving and regular has 150 calories per serving. I have made it with both. and a mix do whatever suits you best!
Stop cooking for your______ they clearly have broken tastebuds haha. You can omit the cilatro from the cooking process and just add it to your own bowl. It wont be as good and you won't convert your _____ into be a cilantro fan but do what you gotta do.
Yes, If I want to have a heartier soup. I will Brown and shred One chicken breast at the beginning. You can Roast it in the oven with your veggies or cook it in your soup pot before you add the rice. Up to you!
Peanuts or Walnuts work great!
If you're looking for another recipe to use the coconut chips in, try my Sweet Chili Coconut Slaw
📖Recipe
Thai Coconut Soup
Ingredients
Soup
- 1 Small Butternut Squash Can also use 1 large sweet potato
- 1 Large Yellow Onion
- 3 Cloves Garlic
- ¼ Cup Rice Uncle Bens Converted
- ½ Cup Water
- 2 Cups Chicken Stock
- ¼ Cup Cilantro Leaves and stems tied into a bundle
- 1 Cup White Button Mushrooms Sliced
- 1 Cup Red Bell Pepper Diced
- 1 Tablespoon Ginger Grated or Ginger Paste
- 2 Tablespoons Honey
- 3 Tablespoons Red Thai Curry Paste
- 800 millilitres Lite Coconut Milk Each can is usually 400ml
- 1 Lime
Toppings
- Coconut Milk Reserve 1 Tablespoon/serving from cans before adding to soup
- 1 Tablespoon Cilantro Leaves Divided
- 3 Tablespoons Raw Unsweetened Coconut Chips Divided
Instructions
Roast
- Preheat oven to 400°F
- Cut the top and bottom off of the butternut squash. Using a vegetable peeler, remove the skin. Cut in half, length ways. Use a spoon to remove the seeds. Cut into 1-2" Chunks.
- Peel and Cut the Onion into 2-3" Chunks. Remove Skin from garlic cloves, roast whole.
- Place prepared vegetables on a cookie sheet lined with parchment paper or a silicone mat. Roast for 20-25 minutes or until the squash is tender.
Soup
- While the vegetables are roasting away in a large Dutch oven or soup pot cook the rice with the water and chicken stock. Add in the cilantro leaves you don't NEED to tie them in a bundle with cooking string, but it is easier to fish them out later if they are in a bundle. Simmer for about 15 minutes, until the rice is almost tender.
- Wash and slice the mushrooms and bell peppers. I like to slice the mushrooms thinly and dice the bell peppers into 1 cm chunks.
- Add the Mushrooms and Peppers to the pot. Remove the Cilantro.
Blend
- In a blender add the coconut milk (but save a few tablespoons if you want to drizzle on before serving!) and the roasted squash, onion and garlic. Blend until smooth.
Combine
- Add the blended coconut milk mixture to the rice and veggies in the soup pot.
- Add in the honey, ginger, juice of one lime and curry paste. Stir.
- Bring to a Simmer.
Serve
- Divide into 6 bowls. Top with a tablespoon of coconut milk, half a tablespoon of coconut chips (or peanuts!) and a few cilantro leaves. Enjoy.
- Leave a rating and review on the site so others know if this is good or not. 😀
