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Thai coconut soup with vegetables – creamy, spicy & wonderfully aromatic!

Mun Mun 8 min read

This Thai coconut soup with vegetables is a true comfort food that will delight you with every spoonful! Creamy coconut milk, crunchy vegetables, aromatic ginger, and spicy red curry paste combine to create an incredibly delicious soup that smells wonderful and warms you up beautifully.

Why you’ll love this Thai coconut soup with vegetables

There are many good reasons why this aromatic vegetable soup with coconut milk deserves a permanent place in your recipe collection.

  • Wonderfully creamy: Coconut milk provides a velvety texture and a mild, slightly sweet taste.
  • Quick to prepare: The soup is ready in about 35 minutes.
  • Packed with vegetables: broccoli, bell peppers, carrots and mushrooms bring color, flavor and valuable nutrients.
  • Customizable: Whether mild or fiery hot – you decide the seasoning.
  • Ideal for everyday use: This soup is perfect as a light lunch or a warming dinner.

And the best part? Even while frying ginger, garlic and curry paste, an irresistible aroma spreads through the kitchen!

What does Thai coconut soup with vegetables taste like?

The taste of this soup is a wonderful combination of creamy, spicy, fresh and slightly sweet.

The coconut milk gives it a smooth, velvety base. The red curry paste adds aromatic heat, while ginger and garlic provide a pleasantly intense spiciness.

Finally, a splash of fresh lime juice adds a fruity accent and perfectly rounds off the flavors.

I especially love the contrast between the creamy broth and the vegetables, which still have a bit of bite when served. Simply wonderful!

Ingredients for Thai coconut soup with vegetables

4 servings

15 min. preparation

20 min. cooking time

Simply

For this delicious coconut soup you only need a few ingredients, which you can find in most supermarkets.

vegetables and aromatic ingredients

  • 1 red bell pepper
  • 200g broccoli
  • 150 g mushrooms
  • 2 carrots
  • 1 small onion
  • 2 cloves of garlic
  • 15 g fresh ginger
  • 1 tbsp vegetable oil

For the creamy coconut curry broth

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