Family • Food • Fun
If you’ve ever chosen a restaurant with me, you know that I am partial to Thai food. One of the reasons is because I love the flavor of coconut milk, which is an ingredient in many signature Thai dishes, including soups.
Coconut milk in soup
Coconut milk gives a soup a creamy texture and an exotic and perfume-y aroma. It blends well with fresh herbs to create a bowl of soup that is intriguing and delicious.
After seeing a partial demonstration oof how to make a soup like this on Instagram, I decided to invent my own version. It took about 20 minutes to make, including the cooking time. If you simmer it longer than I did, the flavors might improve, but even without the extra simmer time, it was delicious after just 20 minutes.
1 tablespoon olive oil
1/2 medium red onion, thickly sliced
1/2 head of fresh cauliflower, stems removed, and cut into 1-inch chunks
2 crushed garlic cloves
1 cup of chicken bone broth (supporting a local woman-owned brand, I used Brave Broth)
1 tablespoon Better Than Bouillon brand Roasted Garlic Base
1 13.66-ounce can coconut milk (I used Thai Kitchen brand)
15 ounces Publix brand frozen vegetable soup mix (tomatoes, potatoes, carrots, green beans, corn, lima beans, okra, onions, celery)
1 head of bok choy, green parts only, chopped (I will try kale next time)
fresh thyme, and freshly cracked pepper
3 or 4 fresh plum tomatoes, halved
Heat olive oil over medium-high heat. Sauté onions until they begin to become translucent. Add the cauliflower chunks and cook until they soften up some. Add crushed garlic and sauté for a few minutes.
Add the broth, bouillon and coconut milk, one after the other, stirring after each addition. Lower the flame to a simmer.
Add frozen vegetables and heat through.
Remove from heat. Add chopped bok choy and stir in. Top with halved plum tomatoes. Add fresh thyme and cracked pepper last.
Here’s how it looks: YUMMY!
I used full fat coconut milk, which makes a very rich soup. If you prefer a lighter version, use light coconut milk.
Did you try this recipe? If so, let me know how you liked it in the comments below.
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