Thai cauliflower soup embodies all the delicious flavors of green curry in a healthy, seasonal cauliflower soup that takes less than 30 minutes. A big bowl of this creamy, spicy coconut soup is everything you need to warm up on a cold winter day.
There’s something always so satisfying about tucking into a warm bowl of soup in the winter. So many of the best winter vegetables make fantastic soup too, especially creamy ones like this Thai cauliflower soup.
I love that a simple head of cauliflower and a can of coconut milk can be transformed into a silky soup full of big and bold Thai flavors without too much time, effort, or ingredients. This curried soup is satisfying and simple, and won’t even leave you with a ton of dishes.
If you’re looking for a warm soup to serve alongside your kimchi mac and cheese or to pair with a winter salad, this coconut cauliflower soup is just the thing. It’s hearty enough that it even makes a great lunch or dinner all on it’s own.
Why you’ll love making this soup
- So simple and quick to make, just a 20 minute cook time and all in one pot!
- Creamy, tangy, and spicy flavors are created with just a handful of simple ingredients like onion, garlic, lime, and curry paste.
- Can be really spicy, or not! Adjust this recipe’s heat based on your tastes with my key tips.
- It serves just 4, a perfect small batch to enjoy as a family or as a single meal with leftovers for a few days.
- This recipe is naturally vegan!
I promise this soup is truly easy and quick to prepare, but for the absolute best flavor possible and for stress free cooking, I have some tips I want to share!
- Vegetable broth keeps this recipe vegan, but chicken broth can easily be used if you prefer.
- Adjust the amount of broth you use based upon how much cauliflower your head yields – only add enough broth to surround, not submerge, the cauliflower in the pot.
- Use either an immersion blender or a countertop blender to make this soup silky smooth.
- Be sure to blend safely! Never fill your blender more than halfway with hot liquid. Place your hand, with a hot pad or kitchen towel, on the blender lid and if possible, vent any steam safely. This will help you avoid any splattering or splashing that can occur while blending.
- Taste and adjust your seasoning after blending. Add salt, extra curry paste, or extra lime.
- Use full-fat coconut milk from the can, not the coconut milk from the dairy section.
Following these simple tips is the best way to guarantee a creamy cauliflower soup that’s not too thick or thin, and cooks in just 20 minutes.
A Note on Thai Green Curry Paste
Before you get cooking, I want to tell you a little bit about green curry paste. It’s an essential part of creating the Thai flavor profile we enjoy in this soup, due to the intensely flavored ingredients that go into making it.
While brands may vary, a Thai green curry paste can include ingredients like shrimp paste, limes, garlic, onions, lemongrass, and a healthy amount of green chiles. It’s those chiles we have to thank for the spicy heat we all love in green curry.
That spice is delicious, but it can also be surprising and intense. In this recipe I found using just 1 tablespoon of curry paste was perfect. It was spicy, but enjoyable.
Many recipes that use green curry paste call for double, even triple the amount I used, and that may work for you, or it could be far too spicy! Unless you’re experienced with the brand of green curry paste you’re using, I advise beginning with just one tablespoon and adding more later if you’re looking for more heat.
Once you’ve found the perfect heat level for your Thai cauliflower soup, I know you’ll enjoy a cozy bowl of this as much as I do. It’s warm and spicy, tangy and creamy and just a perfect way to enjoy the winter season and its produce.
Want to finish off on a sweet note? Check out these seasonal winter desserts!
- White Chocolate Lemon Crinkle Cookies
- Chocolate Banana Bread Brownies
- Orange Bread with Fresh Orange Syrup
- Chocolate Donuts with Pomegranate Glaze
Thai Coconut Cauliflower Soup
- 1 medium onion , chopped
- 3 cloves garlic , minced
- 1 1-inch piece ginger , minced
- 1 tablespoon Thai green curry paste
- 1 teaspoon ground cumin
- 1 large head cauliflower , cut into florets
- 4 cups vegetable broth (depending on the cauliflower size)
- 1 15 oz. can full-fat coconut milk
- 1 teaspoon coconut oil
- salt , to taste
- lime , juiced
- chopped cilantro , for serving
- chopped peanuts , for serving
- Heat the coconut oil in a large pot. Add the onion, garlic, and ginger, and cook for about 1 minute. Add the curry paste and cumin and cook for 30 seconds more.
- Add the cauliflower florets and pour in the broth. The cauliflower should not be fully submerged. Cook 10 minutes.
- Add the coconut milk and cook 5-10 minutes more. Remove from heat and puree using an immersion blender until smooth or transfer to a blender that can process hot liquids and blend in small batches to avoid splatter.
- Season with salt to taste, if needed. At this moment you can also stir in more curry paste, if desired. Finally, add the lime juice and stir well.
- Serve garnished with chopped peanuts and chopped cilantro.