Coconut soup recipes are a delightful way to add creamy richness and exotic flavors to your culinary repertoire. Whether you prefer a spicy Thai-inspired dish, a comforting creamy bowl, or a hearty vegetable-packed soup, coconut milk is the perfect base to bring everything together.
With its naturally sweet, rich texture and ability to complement both savory and spicy ingredients, coconut milk enhances soups in ways that are both satisfying and refreshing.
In this blog, we’ve curated 30+ coconut soup recipes, from classic Thai favorites to new and inventive takes on the traditional coconut broth.
These soups are easy to prepare, full of flavor, and versatile enough to suit all tastes—whether you’re in the mood for a creamy vegan version or a meaty, hearty meal.
These coconut-infused soups are ideal for cozy nights in, meal prepping for the week, or impressing guests with something truly special. Get ready to dive into a world of coconut goodness with these 30+ mouthwatering recipes!
30+ Delicious Coconut Soup Recipes to Savor All Year Long
Coconut soup recipes are more than just a comforting meal—they’re a journey through rich, aromatic flavors and diverse culinary traditions.
From velvety coconut cream bases to vibrant, tangy broths, these soups offer something for every palate.
Whether you’re enjoying a spicy Thai coconut curry or a smooth, creamy soup with vegetables, coconut milk adds a luscious depth that takes any soup to the next level.
With these 30+ coconut soup recipes, you can enjoy the versatility and global appeal of coconut in your cooking.
So grab your ingredients and start creating these flavorful, heartwarming soups today!
Thai Coconut Soup (Tom Kha Gai)
Tom Kha Gai is a famous Thai soup that features a perfect blend of creamy coconut milk, tender chicken, and a variety of aromatic herbs and spices. With its complex flavor profile, it balances sweetness, tanginess, and spice in every spoonful. This warm, comforting soup can be served as a starter or as a light meal, bringing a taste of Thailand right to your kitchen.
Ingredients:
- 2 tbsp vegetable oil
- 1 lb chicken breast or thighs, sliced into thin strips
- 4 cups coconut milk
- 2 cups chicken broth
- 2 stalks lemongrass, smashed
- 3-4 kaffir lime leaves, torn
- 3-4 slices galangal (or ginger as a substitute)
- 3-4 Thai bird’s eye chilies, smashed (adjust to your spice preference)
- 1 medium onion, thinly sliced
- 1 cup mushrooms, sliced
- 2 tbsp fish sauce
- 1 tbsp sugar
- 2 tbsp lime juice
- Fresh cilantro leaves for garnish
Instructions:
- Heat the oil in a large pot over medium heat. Add the chicken and cook until browned. Remove the chicken and set it aside.
- In the same pot, add coconut milk, chicken broth, lemongrass, lime leaves, galangal, and chilies. Bring it to a simmer and cook for about 10 minutes to infuse the flavors.
- Add the sliced onion and mushrooms to the pot, continuing to simmer for another 5 minutes.
- Stir in the cooked chicken, fish sauce, and sugar. Let the soup simmer for another 10 minutes.
- Remove from heat and stir in lime juice.
- Serve hot, garnished with fresh cilantro leaves.
Tom Kha Gai is a delicious, fragrant soup that is as nourishing as it is flavorful. Its balance of coconut milk’s richness, tangy lime, and spicy chilies make it a crowd-pleaser at any gathering. Whether you’re enjoying it on a chilly day or serving it at a dinner party, this Thai coconut soup is sure to impress with its bold flavors and comforting warmth.
Coconut Curry Soup with Vegetables
This vibrant and hearty coconut curry soup is packed with a medley of fresh vegetables and spices, all enveloped in a creamy coconut milk broth. It’s a delightful option for vegetarians or anyone seeking a filling yet light meal. The rich coconut flavor combines harmoniously with the aromatic curry spices, creating a well-rounded and satisfying soup that can be enjoyed year-round.
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 medium zucchini, sliced
- 1 red bell pepper, diced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1 cup spinach leaves
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
- Add the carrots, zucchini, and bell pepper to the pot, and cook for another 5 minutes, stirring occasionally.
- Pour in the coconut milk and vegetable broth, and add the curry powder, turmeric, and cumin. Stir well to combine and bring to a boil.
- Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
- Stir in the spinach leaves and cook for another 2 minutes, until wilted.
- Season with salt, pepper, and lime juice to taste.
- Serve hot, garnished with fresh cilantro.
This coconut curry soup is a perfect way to enjoy the richness of coconut milk paired with the savory and aromatic spices of curry. The fresh vegetables add a burst of color and texture, making it not only flavorful but visually appealing as well. This comforting soup is easy to make, nutritious, and full of warming flavors, making it ideal for any season.
Coconut Shrimp Soup
This coconut shrimp soup combines tender shrimp with the creamy goodness of coconut milk, making it a quick and delicious meal. The flavor profile is enhanced with a touch of ginger, garlic, and lime, bringing a refreshing balance to the rich coconut base. This soup is perfect for seafood lovers and is light enough to be enjoyed as an appetizer or a main course.
Ingredients:
- 1 tbsp olive oil
- 1 lb shrimp, peeled and deveined
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 tsp fish sauce
- 1 tbsp lime juice
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and pepper to taste
- 2 green onions, sliced
- Fresh cilantro leaves for garnish
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the shrimp and cook until pink, about 3-4 minutes per side. Remove the shrimp from the pot and set them aside.
- In the same pot, add the onion, garlic, and grated ginger. Sauté for 3-4 minutes until softened and fragrant.
- Add the coconut milk and chicken broth to the pot, stirring to combine. Bring the mixture to a simmer.
- Stir in the fish sauce, lime juice, and red pepper flakes (if using). Let the soup simmer for about 10 minutes to allow the flavors to meld.
- Return the cooked shrimp to the pot and heat through for 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with sliced green onions and fresh cilantro.
Coconut shrimp soup is a perfect balance of rich and refreshing flavors, making it a luxurious yet light option for any meal. The sweetness of the shrimp pairs beautifully with the creamy coconut milk, and the zing of lime adds an irresistible freshness. Whether served as a starter or as a main dish, this soup is sure to satisfy your seafood cravings while offering a comforting, tropical escape.
Coconut Chicken Soup
Coconut chicken soup is a nourishing and flavorful dish that combines the comfort of chicken with the richness of coconut milk and the brightness of lime and herbs. This soup is light yet satisfying, with a balance of savory, sweet, and tangy flavors that makes it perfect for any season. It’s easy to make and can be customized with your favorite vegetables and spices for a truly personalized dish.
Ingredients:
- 2 tbsp olive oil
- 1 lb chicken breast, boneless and skinless, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, sliced
- 2 stalks celery, chopped
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp fish sauce
- 2 tbsp lime juice
- Fresh cilantro, chopped, for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same pot, sauté the onion, garlic, carrot, and celery for 5 minutes, or until softened.
- Add the coconut milk, chicken broth, ginger, turmeric, and cinnamon to the pot. Bring the soup to a simmer and let it cook for 10 minutes to allow the flavors to meld.
- Return the cooked chicken to the pot and simmer for another 5-7 minutes.
- Stir in the fish sauce and lime juice, and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Coconut chicken soup is the perfect blend of creamy, savory, and spicy flavors that warms you from the inside out. The combination of tender chicken, fresh vegetables, and the richness of coconut milk makes it a balanced and satisfying dish. This recipe is customizable, so feel free to adjust the spices and ingredients to suit your preferences, but one thing is for sure—this soup is bound to become a favorite in your kitchen.
Spicy Coconut Pumpkin Soup
This spicy coconut pumpkin soup is a flavorful fall-inspired dish that blends the sweet, creamy texture of pumpkin with the richness of coconut milk and a spicy kick. It’s perfect for cozy evenings and is both hearty and comforting, with the coconut milk bringing a touch of creaminess that complements the natural sweetness of the pumpkin. It’s a great way to enjoy seasonal ingredients in a fresh, exciting way.
Ingredients:
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (adjust to heat preference)
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tbsp maple syrup (optional for sweetness)
- 1 tbsp lime juice
- Fresh parsley, chopped, for garnish
- Crushed red pepper flakes for garnish (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
- Stir in the ground ginger, cumin, and cayenne pepper, and cook for another minute until fragrant.
- Add the pumpkin puree, coconut milk, and vegetable broth to the pot. Stir to combine, then bring the soup to a simmer. Let it cook for 15-20 minutes, stirring occasionally.
- Season with salt, pepper, and maple syrup (if using). Simmer for an additional 5 minutes.
- Remove the soup from heat and stir in lime juice.
- Serve hot, garnished with fresh parsley and a sprinkle of crushed red pepper flakes if you want an extra kick.
Spicy coconut pumpkin soup is a wonderful fusion of rich, creamy coconut and the natural sweetness of pumpkin, with the added complexity of warm spices and heat. It’s a deliciously comforting dish, perfect for autumn, but enjoyable year-round. The slight sweetness from the maple syrup and the bright zing of lime juice bring balance to the soup, while the heat from the cayenne adds a delightful edge. Whether you’re looking for a cozy dinner or a seasonal treat, this soup will surely satisfy.
Coconut and Lemongrass Soup with Tofu
Coconut and lemongrass soup with tofu is a fragrant, light, and refreshing dish that combines the rich taste of coconut milk with the aromatic qualities of lemongrass and ginger. This vegan-friendly soup is packed with fresh vegetables and tofu, making it both filling and nutritious. It’s perfect for those seeking a plant-based option with a touch of Southeast Asian flavors.
Ingredients:
- 1 tbsp sesame oil
- 1 block firm tofu, pressed and cut into cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 stalk lemongrass, smashed
- 1-inch piece ginger, sliced
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 red bell pepper, sliced
- 1 medium carrot, sliced
- 1 cup mushrooms, sliced
- 2 tbsp soy sauce
- 1 tbsp lime juice
- Fresh basil leaves for garnish
Instructions:
- Heat the sesame oil in a large pot over medium heat. Add the tofu cubes and sauté until golden and crispy on all sides, about 8 minutes. Remove the tofu and set aside.
- In the same pot, add the onion, garlic, lemongrass, and ginger. Sauté for about 3-4 minutes, until fragrant.
- Pour in the coconut milk and vegetable broth. Bring the soup to a simmer and cook for about 10 minutes to allow the flavors to infuse.
- Add the red bell pepper, carrot, and mushrooms, and continue to simmer for 10-15 minutes, until the vegetables are tender.
- Stir in the soy sauce and lime juice. Taste and adjust seasoning as needed.
- Add the crispy tofu back into the soup and simmer for an additional 2 minutes to heat through.
- Serve hot, garnished with fresh basil leaves.
Coconut and lemongrass soup with tofu is a vibrant, fragrant dish that highlights the beautiful balance of coconut’s richness, lemongrass’ aromatic qualities, and the freshness of vegetables. It’s a light but satisfying meal that is both comforting and healthy, with tofu adding protein and texture. The combination of soy sauce and lime juice brings out the umami and tartness, making each spoonful a delightful experience. Perfect for a wholesome, plant-based meal, this soup offers a taste of Southeast Asia right at your table.
Thai Coconut Soup (Tom Kha Gai)
Tom Kha Gai, a traditional Thai coconut soup, is known for its perfect balance of savory, sweet, spicy, and sour flavors. With tender chicken, creamy coconut milk, and aromatic herbs like lemongrass, kaffir lime leaves, and galangal, this soup offers an unforgettable taste experience. It’s incredibly fragrant and can be adjusted in terms of spiciness and sourness to suit your preferences. Ideal for chilly days or when you’re craving something a bit more exotic.
Ingredients:
- 1 tbsp vegetable oil
- 1 lb chicken breast or thighs, thinly sliced
- 2 stalks lemongrass, smashed
- 4 kaffir lime leaves, torn
- 2-inch piece galangal, sliced (or ginger if unavailable)
- 3 cups coconut milk
- 2 cups chicken broth
- 1 cup mushrooms, sliced
- 2-3 Thai bird’s eye chilies, smashed (adjust to taste)
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp sugar
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions:
- Heat the oil in a large pot over medium heat. Add the chicken slices and cook until they turn golden and are cooked through, about 5-7 minutes. Remove and set aside.
- In the same pot, add the lemongrass, kaffir lime leaves, and galangal. Stir for 1-2 minutes to release the flavors.
- Pour in the coconut milk and chicken broth, then bring the mixture to a simmer.
- Add the mushrooms, bird’s eye chilies, fish sauce, lime juice, and sugar. Simmer for 10 minutes, allowing the flavors to meld together.
- Return the cooked chicken to the pot and simmer for an additional 5 minutes.
- Adjust seasoning to taste with extra lime juice or fish sauce.
- Serve the soup hot, garnished with fresh cilantro and lime wedges.
Tom Kha Gai is a rich and aromatic soup that perfectly captures the essence of Thai cuisine. The combination of coconut milk with fresh herbs and a touch of heat makes each spoonful a delight. The tanginess from lime juice and the depth of the fish sauce create a perfect balance of flavors that will leave you wanting more. This soup is ideal for a comforting meal or as an appetizer for a Thai-inspired dinner.
Coconut Sweet Potato Soup
Coconut sweet potato soup is a velvety, rich soup that brings together the sweetness of roasted sweet potatoes and the creamy texture of coconut milk. This dish is perfect for fall or winter months, offering comfort and warmth in every bite. It’s easy to prepare and can be made vegan or vegetarian by substituting vegetable broth. The addition of spices such as cinnamon and nutmeg gives it a cozy, holiday-like flavor.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 large sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 1 tbsp maple syrup (optional for sweetness)
- 1 tbsp lemon juice
- Fresh parsley or cilantro, for garnish
- Crumbled feta or toasted nuts (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper. Roast them on a baking sheet for 25-30 minutes, or until tender.
- While the sweet potatoes are roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
- Add the roasted sweet potatoes to the pot with the onions, then pour in the vegetable broth and coconut milk. Stir to combine.
- Add the cinnamon and nutmeg, then bring the soup to a simmer. Let it cook for 10-15 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth and creamy.
- Stir in the maple syrup and lemon juice to balance the flavors. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley, cilantro, or crumbled feta/toasted nuts if desired.
Coconut sweet potato soup is a wonderful marriage of sweetness and creaminess, with just the right amount of spice to warm you up on a cold day. The combination of coconut milk and roasted sweet potatoes makes for a comforting, silky soup that’s naturally rich and satisfying. It’s a simple yet elegant dish that can easily become a favorite for special occasions or weeknight meals. Enjoy this soup as a main or pair it with a light salad for a complete, healthy meal.
Coconut Seafood Soup
Coconut seafood soup is a delightful dish that brings together a variety of fresh seafood in a fragrant, aromatic broth made with coconut milk. The soup has a delicate balance of sweetness from the coconut, saltiness from the seafood, and a slight kick from chili and fresh herbs. It’s a perfect light, healthy, and flavorful dish that’s ideal for seafood lovers and makes a great starter or main course.
Ingredients:
- 1 tbsp olive oil
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb white fish fillets (such as cod or tilapia), cut into chunks
- 1/2 lb mussels, cleaned
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch piece of fresh ginger, sliced
- 1 stalk lemongrass, smashed
- 2 cups coconut milk
- 3 cups fish or vegetable broth
- 1-2 Thai bird’s eye chilies, smashed (optional for heat)
- 2 tbsp fish sauce
- 1 tbsp lime juice
- Fresh cilantro and basil, chopped, for garnish
- Lime wedges, for serving
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, ginger, and lemongrass. Sauté for about 5 minutes until fragrant and softened.
- Add the coconut milk and broth to the pot, then bring the soup to a simmer. Add the bird’s eye chilies (if using) and fish sauce.
- Let the broth simmer for 10 minutes, allowing the flavors to infuse.
- Add the shrimp, fish, and mussels to the pot, and simmer for another 5-7 minutes, or until the seafood is fully cooked.
- Stir in the lime juice and taste, adjusting seasoning with additional fish sauce if needed.
- Serve the soup hot, garnished with fresh cilantro and basil, and lime wedges on the side.
Coconut seafood soup is a wonderfully fresh and flavorful dish, full of tender seafood and infused with aromatic ingredients like lemongrass and ginger. The richness of the coconut milk pairs perfectly with the delicate seafood, creating a light yet satisfying meal. With the added zing of lime juice and the optional spice from the chilies, it’s an incredibly well-rounded dish that’s perfect for seafood lovers or anyone looking to try a tropical-inspired soup. It’s refreshing yet filling and will leave you craving more.
Coconut Pumpkin Soup
Coconut pumpkin soup is a hearty, creamy dish that combines the natural sweetness of pumpkin with the rich, velvety texture of coconut milk. It’s a fall favorite that brings warmth and comfort with every spoonful. The addition of spices like cinnamon, nutmeg, and ginger creates a cozy and aromatic flavor profile that makes this soup perfect for chilly evenings or as a festive starter for Thanksgiving or other celebrations.
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 4 cups pumpkin puree (or fresh roasted pumpkin)
- 2 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 1 tbsp maple syrup (optional for added sweetness)
- 1 tbsp fresh lime juice
- Toasted pumpkin seeds, for garnish (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
- Stir in the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the pumpkin puree, vegetable broth, coconut milk, cinnamon, and nutmeg. Stir to combine and bring the mixture to a simmer.
- Let the soup simmer for 15-20 minutes, allowing the flavors to meld.
- Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
- Taste the soup and add maple syrup for extra sweetness, and adjust the seasoning with salt, pepper, and lime juice.
- Serve hot, garnished with toasted pumpkin seeds for a crunchy contrast.
Coconut pumpkin soup is a delightful fusion of savory and sweet flavors that make for a perfect fall or winter meal. The creaminess from the coconut milk enhances the natural sweetness of the pumpkin, while the spices like cinnamon and nutmeg add a comforting warmth. This soup is rich yet light, making it perfect for any occasion, whether as a main course or a side dish. It’s a healthy, satisfying soup that brings the flavors of the season to life.
Spicy Coconut Beef Soup
Spicy coconut beef soup is a bold, flavorful dish that combines tender beef, creamy coconut milk, and a punch of heat from Thai chilies and curry paste. This soup offers an exciting and aromatic experience with the perfect balance of spiciness, sweetness, and savory depth. It’s a great choice for those who enjoy a spicy kick with their comforting soups and want a little more complexity in their meals.
Ingredients:
- 1 lb beef stew meat, cut into cubes
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 4 cups beef broth
- 1-2 Thai bird’s eye chilies, smashed (adjust to spice preference)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- Fresh cilantro and basil, chopped, for garnish
Instructions:
- Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides. Once browned, remove the beef and set it aside.
- In the same pot, add the chopped onion, garlic, and grated ginger. Sauté for 5-7 minutes, until softened and fragrant.
- Stir in the red curry paste and cook for another 2 minutes to release the flavors.
- Add the coconut milk, beef broth, smashed chilies, soy sauce, fish sauce, and brown sugar. Bring the mixture to a boil, then reduce to a simmer.
- Return the browned beef to the pot and simmer for 40-45 minutes until the beef is tender.
- Stir in the lime juice, then taste and adjust seasoning if needed.
- Serve the soup hot, garnished with fresh cilantro and basil.
Spicy coconut beef soup is a rich, complex dish with layers of flavor. The combination of tender beef, creamy coconut milk, and the warmth of red curry paste makes this soup both comforting and exciting. The heat from the chilies and the tang of lime juice provide the perfect balance, creating a satisfying soup that will warm you up from the inside out. It’s an ideal meal for those who love spicy dishes and want a unique take on a traditional beef soup.
Coconut Mushroom Soup
Coconut mushroom soup is a rich, creamy, and earthy soup that combines the umami flavor of mushrooms with the smoothness of coconut milk. This vegetarian-friendly soup is perfect for mushroom lovers and is full of depth thanks to the variety of mushrooms used. The coconut milk adds a luxurious texture while keeping the soup light and flavorful. This dish is perfect for a cozy dinner or as a starter for a larger meal.
Ingredients:
- 2 tbsp olive oil
- 1 lb mixed mushrooms (cremini, shiitake, and button mushrooms), sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp soy sauce
- 1 tbsp fresh parsley, chopped, for garnish
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the mushrooms and sauté for 7-10 minutes, until they release their moisture and become browned.
- Add the chopped onion and garlic, cooking for an additional 5 minutes until softened.
- Stir in the coconut milk, vegetable broth, thyme, and soy sauce. Bring the soup to a simmer and cook for another 10-15 minutes, allowing the flavors to develop.
- Use an immersion blender to puree the soup until smooth, or blend in batches for a creamier texture.
- Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh parsley.
Coconut mushroom soup is a comforting and luxurious dish that’s perfect for a variety of occasions. The earthy richness of the mushrooms pairs beautifully with the creamy coconut milk, making for a velvety and smooth soup. With the added depth from thyme and soy sauce, it’s a satisfying bowl of soup that is both simple and indulgent. It’s a great option for vegetarians or anyone looking for a delicious and hearty soup that’s full of flavor.
Coconut Lime Chicken Soup
Coconut lime chicken soup is a zesty, fresh, and flavorful dish that combines tender chicken, creamy coconut milk, and the bright acidity of lime. This soup offers a perfect balance of richness and tang, with the lightness of lime and the creaminess of coconut milk making it a refreshing yet comforting meal. The subtle heat from green chilies and the hint of cilantro elevate this soup into something truly special, ideal for a light dinner or as an appetizer.
Ingredients:
- 1 tbsp olive oil
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1-2 green chilies, chopped (adjust to spice preference)
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- Zest and juice of 2 limes
- 1 tsp fish sauce (optional)
- 1 tbsp soy sauce
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the chopped onion, garlic, ginger, and green chilies. Sauté for 5 minutes, until softened and fragrant.
- Add the chicken broth and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.
- Stir in the coconut milk, lime zest, lime juice, fish sauce, and soy sauce. Return the chicken to the pot and simmer for an additional 5-7 minutes.
- Season with salt and pepper to taste, adjusting the flavor as needed.
- Serve the soup hot, garnished with fresh cilantro.
Coconut lime chicken soup is a refreshing, vibrant dish that balances richness with tangy acidity. The creamy coconut milk envelops the tender chicken in a silky texture, while the lime juice and zest add a refreshing kick. This soup is perfect for those who enjoy light, flavorful meals that are still satisfying and comforting. It’s ideal for any season, especially when you want something that feels both light and indulgent at the same time.
Coconut Sweet Potato Soup
Coconut sweet potato soup is a rich, velvety soup that pairs the natural sweetness of sweet potatoes with the creamy depth of coconut milk. The addition of warming spices such as cumin and coriander gives this soup a complex flavor profile that is both comforting and nourishing. It’s the perfect balance of sweet and savory, and the coconut milk makes it incredibly smooth and satisfying. This soup is ideal for a cozy dinner or as part of a hearty lunch.
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 4 cups sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- Salt and pepper to taste
- 1 tbsp maple syrup (optional for added sweetness)
- Fresh parsley, chopped, for garnish
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 5-7 minutes, until softened and fragrant.
- Stir in the diced sweet potatoes, cumin, coriander, and turmeric, cooking for 2-3 minutes to toast the spices.
- Add the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are soft.
- Stir in the coconut milk and maple syrup (if using), then blend the soup until smooth using an immersion blender or regular blender.
- Season with salt and pepper to taste, adjusting the sweetness or spices as needed.
- Serve the soup hot, garnished with fresh parsley.
Coconut sweet potato soup is a creamy, comforting bowl of goodness that brings together the best of both sweet and savory flavors. The natural sweetness of the sweet potatoes is enhanced by the richness of the coconut milk, while the spices add an aromatic depth that makes each spoonful a pleasure. This soup is perfect for a cozy evening or for meal prepping, as it keeps well and can be enjoyed for several days. It’s a nutritious, satisfying meal that is both healthy and indulgent.
Thai Coconut Soup with Tofu (Tom Kha Gai)
Thai coconut soup with tofu (Tom Kha Gai) is a flavorful, aromatic soup that brings together the richness of coconut milk, the tanginess of lime, and the aromatic notes of lemongrass, kaffir lime leaves, and galangal. This vegetarian version swaps chicken for tofu, making it suitable for plant-based diets. With its bold combination of spices and fresh ingredients, this soup is a perfect introduction to Thai flavors, offering a balance of sweet, sour, salty, and spicy notes in every bite.
Ingredients:
- 1 tbsp vegetable oil
- 1 block firm tofu, cut into cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks lemongrass, smashed and cut into 3-inch pieces
- 3-4 kaffir lime leaves, torn
- 1-inch piece galangal or ginger, sliced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1-2 Thai bird’s eye chilies, smashed (adjust to spice preference)
- 2 tbsp fish sauce (or soy sauce for vegan version)
- 2 tbsp lime juice
- 1 tbsp brown sugar
- Fresh cilantro, for garnish
Instructions:
- Heat the vegetable oil in a large pot over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
- In the same pot, add the chopped onion and garlic, cooking for 5 minutes until softened.
- Add the lemongrass, kaffir lime leaves, galangal, and vegetable broth. Bring to a simmer and cook for 10 minutes to infuse the flavors.
- Stir in the coconut milk, bird’s eye chilies, fish sauce, lime juice, and brown sugar. Bring the soup back to a simmer.
- Add the cooked tofu and let the soup simmer for an additional 5 minutes to heat through.
- Taste and adjust seasoning, adding more lime juice, fish sauce, or sugar if needed.
- Serve hot, garnished with fresh cilantro.
Tom Kha Gai is a beautifully balanced Thai coconut soup that is both flavorful and aromatic. With the creamy coconut milk, the fresh herbal notes from lemongrass and lime leaves, and the perfect amount of heat, this soup brings a complex and satisfying taste to the table. The tofu serves as a hearty yet light addition, making it a perfect plant-based dish that can stand alone as a meal. Whether you’re a seasoned fan of Thai cuisine or trying it for the first time, this soup is sure to impress with its bold, vibrant flavors.
Note: More recipes are coming soon!