Thai Coconut Soup

March 23, 2019
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  • 1 tablespoon coconut oil
  • 1 3/4 cups unsweetened light coconut milk (15-ounce can)
  • 1 to 2 red chilies seeds removed, sliced or diced
  • 2 tablespoons chopped cilantro
  • 1/2 tablespoons lime juice
  • 1/2 tsp minced garlic
  • 1/4 tsp turmeric or curry blend powder
  • Celtic sea salt and black pepper to taste
  • 1 quart organic vegetable broth
  • lemon grass - 2-3 stalks of fresh lemon grass (mash the ends)
  • 1-inch piece peeled fresh ginger or 1 tsp ground ginger
  • 1 cup cabbage or broccoli slaw


  • Sauté cabbage in coconut oil, lime, garlic, and pepper. Set aside. (do not to cook all the way)
  • In a large pot, bring to boil the herbs, spices, and broth. Let is simmer about 10 minutes then add in cabbage and simmer another 5 minutes.
  • Add coconut milk. Mix in the peppers (chilies) and cilantro and serve with bean sprouts or cilantro as garnish

Serves 4

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