Name: Thai Broccoli Soup with Coconut
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 2 tablespoons olive oil; 2 fat shallots, chopped; 4 garlic cloves, rough chopped; 2 teaspoons chopped ginger; 1 medium-sized jalapeño pepper, sliced (½ for mild heat); 0.25 cup chopped lemongrass, or lemongrass paste; 4 cups veggie broth or chicken stock; 0.75 teaspoon salt; 4 kaffir lime leaves (optional); 1 pound broccoli, chopped small; 1.5 cups potato or sweet potato, diced (optional); 1 cup coconut milk (liquid and solids); 1 teaspoon sugar; 1 handful baby spinach; 0.5 cup cilantro, tender stems OK; 2 tablespoons fresh lime juice

How to Make the Best Thai Broccoli Soup with Coconut

This Thai Broccoli Soup with Coconut brings the vibrant, aromatic flavors of Thailand right to your kitchen. The combination of lemongrass, ginger, kaffir lime leaves, and creamy coconut milk transforms humble broccoli into something truly spectacular. It’s a dish that proves healthy eating doesn’t have to be boring—every spoonful is packed with depth and warmth.

What makes this soup so special is its beautiful balance of flavors. The fresh lime juice brightens everything up, while the coconut milk adds richness without heaviness. The spinach and cilantro give the soup its gorgeous vibrant green color, making it as beautiful as it is delicious. Best of all, it comes together in just 40 minutes from start to finish.

Whether you’re looking for a cozy weeknight dinner or an impressive starter for guests, this vegan and gluten-free soup delivers. Serve it with crusty bread for dipping or alongside some jasmine rice for a more substantial meal. The leftovers reheat beautifully, making it perfect for meal prep throughout the week.

Instructions

Make the Soup

Heat oil in a medium, heavy-bottom pot or dutch oven over medium heat. Add the shallots and sauté for 3 minutes. Add the garlic, ginger, and jalapeño. Sauté 3 more minutes until the shallot is tender. Add lemongrass and sauté 1-2 more minutes.
Add the veggie or chicken stock, kaffir lime leaves, salt, broccoli, and potatoes. Bring to a boil—it's OK if the broccoli isn't all submerged, it will still steam. Cover, lower heat, and gently simmer 10-12 minutes, or until broccoli is fork-tender. Once tender, turn the heat off and uncover.
Add a big handful of baby spinach to give the soup a more vibrant green color. Add ¼ cup cilantro (save the rest for garnish) and blend until very smooth using an immersion blender. Or cool the soup and blend in batches using a regular blender. Fill the blender only halfway full and place a kitchen towel on top of the lid, firmly holding it down while blending.
Place the blended soup back in the pot over low heat. Stir in the coconut milk (solids and liquid)—you can start with half a can and add more to taste. Add sugar and stir until warmed through. Do not boil or you will lose the lovely color!
Add lime juice and optional fish sauce to taste, or add salt. Find the balance. Divide among bowls and garnish with remaining cilantro and a drizzle of coconut milk.

Notes

For a thicker soup, add the optional potatoes. For a lighter soup, omit them.
Save a couple tablespoons of coconut milk for garnishing each bowl.
If using a regular blender, wait until the soup has cooled before blending to prevent it from exploding.
For more heat, use the full jalapeño with seeds.

Thai Broccoli Soup with Coconut Recipe

How to Make the Best Thai Broccoli Soup with Coconut