Savor the vibrant flavors of Thai Coconut Cauliflower Soup where succulent cauliflower and bright red bell pepper meet rich coconut milk and zesty lime. This dish is a modern twist on classic Cauliflower Soup With Coconut Milk, offering a flawless vegan delight that blends aromatic spices with creamy texture for an unforgettable taste experience.

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I love how this Thai Coconut Cauliflower Soup brings together bold flavors and healthy nutrition without being too complicated. I start with a medium head of cauliflower cut into florets and add full-fat coconut milk from a single can to give it a rich, creamy texture.

I stir in vegetable broth, coconut oil, and a small diced onion for its natural sweetness. Then I add three garlic cloves, grated ginger, and Thai red curry paste which really kick the flavor up a notch.

I also include diced red bell pepper and freshly squeezed lime juice to brighten the dish while maintaining its healthy profile. I season it with salt pepper and garnish with fresh cilantro.

This Cauliflower Soup with Coconut Milk is not only tasty but also packed with nutrients like vitamins and minerals that are essential for a balanced diet Its vegan and perfect for anyone who loves flavorful soups.

Why I Like this Recipe

I really love this Thai Coconut Cauliflower Soup for a bunch of reasons. First, I like how healthy it is. Using fresh cauliflower, coconut milk, and coconut oil makes the dish feel nutritious but still super yummy. The mix of red curry paste with garlic, ginger and onions gives off an amazing aroma and a spicy kick that I just cannot get enough of.

Another thing is that the recipe is really flexible. Sometimes I blend the soup until it’s smooth and creamy and other times I leave it a bit chunky, which makes it perfect for when I feel like switching things up. I also like how simple it is to throw together; even on a busy day i can prepare and enjoy this dish without a lot of fuss.

Finally, i appreciate that this soup feels both comforting and adventurous at the same time. The flavors build slowly as the veggies, spices and coconut milk simmer together and that little tang from fresh lime juice at the end totally brightens up the dish. All of these little touches make it a favorite recipe of mine.

Ingredients

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Cauliflower: Crunchy and full of fiber and vitamins, it gives the soup a healthy texture.
Coconut Milk: Creamy full-fat milk brings richness and a natural sweet note, perfect for flavor balance.
Thai Red Curry Paste: Spicy, aromatic blend that really wakes up the overall flavor and warmth.
Lime Juice: Offers a tangy, bright acidity that cuts through the creaminess and adds zing.
Fresh Ginger: Adds a zesty kick and a mild spice which helps with digestion.
Red Bell Pepper: Brings vibrant color, crunch, extra vitamins, and a hint of natural sweetness.
Onion: Provides a mild sweetness and depth essential for that savory base flavor.

Ingredient Quantities

1 medium head cauliflower, cut into florets

1 can (14 oz) full-fat coconut milk

2 cups vegetable broth

1 tablespoon coconut oil

1 small onion, diced

3 garlic cloves, minced

1 tablespoon grated fresh ginger

2 tablespoons Thai red curry paste

1 red bell pepper, diced

1 tablespoon freshly squeezed lime juice

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

How to Make this

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1. Heat the coconut oil in a large pot over medium heat, then add the diced onion, minced garlic, and grated ginger. Sauté until the onion looks soft and a bit translucent.

2. Stir in the Thai red curry paste and cook for another minute so the flavors start to mix.

3. Add the cauliflower florets and diced red bell pepper into the pot. Mix them in with the onions and spices.

4. Pour in the vegetable broth and the full-fat coconut milk, and bring the whole mixture to a simmer.

5. Let the soup simmer for about 15 minutes or until the cauliflower is fork-tender.

6. Use an immersion blender (or do this in batches in a regular blender) to puree the soup if you prefer a smoother texture. If you like a chunkier feel, you can leave some pieces as they are.

7. Stir in the freshly squeezed lime juice and season with salt and pepper to taste.

8. Give everything a good stir, then let it heat through for another couple of minutes so the flavors can blend together.

9. Turn off the heat and ladle the soup into bowls.

10. Garnish with chopped fresh cilantro and enjoy while it’s still warm.

Equipment Needed

1. Large pot for cooking and sauteing the ingredients
2. Cutting board for dicing and chopping vegetables
3. Sharp knife for cutting the cauliflower, onion, and red bell pepper
4. Grater for the fresh ginger
5. Measuring spoons for the curry paste and lime juice
6. Measuring cups for the vegetable broth and coconut milk
7. Immersion blender (or a regular blender if you prefer to blend in batches)
8. Stirring spoon to mix everything while it cooks
9. Ladle for serving the soup in bowls

FAQ

Q: Can i make any substitutions if i don't have Thai red curry paste?

Yeah, you can swap it with a mix of regular curry powder and a pinch of cayenne pepper, but it might not taste exactly the same.

Q: Is this soup vegan?

Yep, its totally vegan since it uses coconut milk and veggies.

Q: Can i add other vegetables to the soup?

Sure, you can toss in some spinach or even carrots, just adjust the cooking time so they dont get mushy.

Q: Do i need to roast the cauliflower first?

Nope, the cauliflower just cooks in the soup. If you roast it, you'll get more depth of flavor, but its not necessary.

Q: How long should i let the soup simmer?

It should be about 15 to 20 minutes so the flavors come together well.

Thai Cauliflower Soup Recipe Substitutions and Variations

If you dont have full-fat coconut milk, you can swap it with cashew cream or a mix of almond milk and a little coconut extract for that creamy touch.
If vegetable broth is not available, chicken broth works well too as long as you dont mind adding a bit of meat flavor.
If coconut oil isnt at hand, you can use canola or light olive oil without a huge change in taste.
For Thai red curry paste, try mixing red curry powder with a bit of tomato paste and an extra pinch of garlic or ginger.

Pro Tips

1. Try frying the red curry paste along with the onions a bit longer than suggested to help bring out a richer flavor; just be careful not to let it burn.
2. When you’re blending the soup, let it cool down a little first and pulse in short bursts so you don’t end up with a soupy mess if you like it a bit chunky.
3. Taste and adjust the seasoning as you go along, not just at the end; if it seems too tangy or salty, a little extra coconut milk or broth can balance it out.
4. If you want to dial down the heat, experiment by adding a bit less Thai red curry paste or even extra broth for a milder flavor.

Thai Cauliflower Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Large pot for cooking and sauteing the ingredients
2. Cutting board for dicing and chopping vegetables
3. Sharp knife for cutting the cauliflower, onion, and red bell pepper
4. Grater for the fresh ginger
5. Measuring spoons for the curry paste and lime juice
6. Measuring cups for the vegetable broth and coconut milk
7. Immersion blender (or a regular blender if you prefer to blend in batches)
8. Stirring spoon to mix everything while it cooks
9. Ladle for serving the soup in bowls

Ingredients

1 medium head cauliflower, cut into florets
1 can (14 oz) full-fat coconut milk
2 cups vegetable broth
1 tablespoon coconut oil
1 small onion, diced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons Thai red curry paste
1 red bell pepper, diced
1 tablespoon freshly squeezed lime juice
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)

Directions

Heat the coconut oil in a large pot over medium heat, then add the diced onion, minced garlic, and grated ginger. Sauté until the onion looks soft and a bit translucent.
Stir in the Thai red curry paste and cook for another minute so the flavors start to mix.
Add the cauliflower florets and diced red bell pepper into the pot. Mix them in with the onions and spices.
Pour in the vegetable broth and the full-fat coconut milk, and bring the whole mixture to a simmer.
Let the soup simmer for about 15 minutes or until the cauliflower is fork-tender.
Use an immersion blender (or do this in batches in a regular blender) to puree the soup if you prefer a smoother texture. If you like a chunkier feel, you can leave some pieces as they are.
Stir in the freshly squeezed lime juice and season with salt and pepper to taste.
Give everything a good stir, then let it heat through for another couple of minutes so the flavors can blend together.
Turn off the heat and ladle the soup into bowls.
Garnish with chopped fresh cilantro and enjoy while it's still warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.