A creamy, vibrant Thai-inspired broccoli soup made with coconut milk, ginger, lemongrass, lime and fresh coriander. Easy, nourishing and full of flavour, this simple vegetable soup makes a delicious lunch or light dinner.
If you usually think of broccoli soup as something quite traditional and creamy, this Thai-inspired version is a lovely change.
The combination of fresh ginger, garlic, lemongrass and jalapeño gives the soup plenty of warmth and depth, while coconut milk adds a subtle creaminess without making it too heavy. Fresh lime juice brings everything together with a bright, zesty finish.
It’s also a brilliant way to get plenty of vegetables into one simple bowl. Broccoli, potatoes, spinach and fresh coriander are blended together to create a beautifully smooth and naturally vibrant soup.
And the best part? It all comes together in one pot.
I love recipes like this because they make healthy eating feel completely effortless. If you’re looking for more simple, nourishing dinners, my Classic Beef Stew is another comforting one-pot favourite, while my Greek Chicken Orzo Salad is perfect when you’re after something lighter and fresh.
Ingredients
Olive oil
Used to gently sauté the aromatics and create the flavour base for the soup.
Shallots
Shallots add a mild sweetness and savoury depth.
Garlic
Fresh garlic works beautifully with the ginger, lemongrass and chilli.
Fresh ginger
Ginger adds warmth and a distinctive Thai-inspired flavour.
Jalapeño
A little fresh jalapeño adds gentle heat. You can use more or less depending on your preference.
Lemongrass
Fresh lemongrass gives the soup its fragrant citrusy flavour and really helps create that Thai-inspired taste.
Vegetable stock
This forms the base of the soup. Use a good-quality vegetable stock for the best flavour.
Kaffir lime leaves
These are optional, but if you can find them, they add an incredible citrus aroma and extra Thai flavour.
Broccoli
The star ingredient! Broccoli gives the soup its beautiful green colour and provides plenty of flavour and texture.
Potatoes
Potatoes help naturally thicken the soup and give it a creamy, satisfying texture once blended.
Coconut milk
Full-fat coconut milk makes the soup silky and creamy while adding a subtle coconut flavour.
Spinach
Fresh spinach adds extra greens and contributes to that gorgeous vibrant colour.
Coriander
Fresh coriander adds freshness and works particularly well with the lime and coconut.
Lime juice
Fresh lime juice brightens the whole soup and balances the richness of the coconut milk.
Fish sauce
Just a small amount adds savoury depth and umami. For a vegetarian version, simply leave this out or use a vegetarian fish sauce alternative.
Peanuts
Optional roasted peanuts add a lovely crunchy contrast to the smooth soup.
How to make Thai Broccoli Soup
1. Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped shallots and cook for around 3 minutes, until softened.
Add the garlic, ginger and sliced jalapeño and cook for another 3 minutes, stirring regularly.
Add the chopped lemongrass and cook for a further 1–2 minutes.
2. Add the vegetables
Pour in the vegetable stock and add the kaffir lime leaves, if using, along with the salt.
Add the broccoli and chopped potatoes.
Bring everything to a boil, then reduce the heat, cover and gently simmer for 10–12 minutes, or until the vegetables are tender.
3. Blend until smooth
Remove the pot from the heat.
Add the fresh spinach and coriander, then blend the soup using a hand blender until completely smooth. You can also carefully transfer it to a food processor or blender in batches.
4. Add the coconut milk
Return the blended soup to the pot and place over a low heat.
Stir through the coconut milk and sugar and gently warm through.
Don’t allow the soup to boil once the coconut milk has been added.
5. Finish with lime and fish sauce
Finally, stir through the fresh lime juice.
Add the fish sauce to taste, adjusting the seasoning if needed.
Ladle into bowls and finish with fresh coriander and a sprinkling of roasted peanuts, if using.
What can I serve with Thai broccoli soup?
This soup is lovely served on its own for a light lunch, but you can make it more substantial by serving it with:
- Crusty bread
- Naan bread
- Rice
- Thai-style vegetable spring rolls
- A simple side salad
- Extra roasted peanuts and fresh coriander
Frequently Asked Questions
Can I make Thai broccoli soup vegetarian?
Yes. Simply leave out the fish sauce and use a vegetarian vegetable stock. You can also use a vegetarian fish sauce alternative if you want to retain that savoury umami flavour.
Can I make Thai broccoli soup vegan?
Yes. Use vegan vegetable stock and omit the fish sauce or replace it with a vegan alternative.
Can I freeze Thai broccoli soup?
Yes. Allow the soup to cool completely, portion into suitable containers and freeze. Thaw thoroughly before reheating and stir well.
Can I use frozen broccoli?
Yes, frozen broccoli works perfectly well. Add it straight to the pot and cook until tender before blending.
Is Thai broccoli soup spicy?
It has a gentle kick from the jalapeño, but the heat is easy to adjust. Use less jalapeño for a mild soup or add more if you enjoy spicy food.
Ingredients
- 2 tbsp. olive oil
- 2 shallots chopped
- 4 cloves garlic chopped
- 2 tsp. ginger chopped
- 1 jalapeño pepper sliced
- 1 lemongrass chopped
- 4 cups (950ml ) vegetable stock
- ¾ tsp. salt
- 4 kefir lime leaves optional
- 1 head broccoli
- 2 medium potatoes peeled, & chopped
- ½ cup (120ml) coconut milk, full-fat
- 1 tsp. sugar
- 7 oz. (200g) spinach
- 1 bunch coriander
- 3 tbsp. fresh lime juice
- 2 tsp. fish sauce
- roasted peanuts to garnish
Instructions
- Heat oil in a pot over medium heat. Add the shallots, and sauté for 3 minutes.
- Then, add the garlic, ginger, and jalapeño pepper.
- Sauté for another 3 minutes then. Add the lemongrass, and sauté for another 1-2 minutes.
- Add the vegetable stock, kefir lime leaves (if using), salt, broccoli, and potatoes. Bring to a boil. Lower the heat and cover with lid.
- Gently simmer, covered for 10-12 minutes.
- Once vegetables are tender, take the pot off the heat. Add in the spinach and coriander. Blend with a hand-blender or in a food processor until very smooth.
- Place the blended soup back in the pot, over low heat, stir in the coconut milk, add in the sugar, and stir until warmed through. Do not boil.
- Lastly, add the lime juice, and fish sauce to taste.
- Divide between the bowls, and garnish with additional coriander leaves and roasted peanuts (optional).
Notes
- Adjust the heat: Remove the jalapeño seeds for a milder soup, or add extra jalapeño for more heat.
- Don’t skip the lime: Fresh lime juice makes a big difference and balances the creamy coconut milk.
- Kaffir lime leaves: These are optional but highly recommended if you can find them.
- Blend carefully: If using a jug blender, allow the soup to cool slightly and blend in batches to avoid pressure building up.
- Vegetarian: Leave out the fish sauce or use a vegetarian alternative.
- Toppings: Roasted peanuts and fresh coriander add lovely texture and freshness.
Nutrition
How to store leftovers
Allow the soup to cool before transferring it to an airtight container.
Keep refrigerated and enjoy within 3–4 days. Gently reheat on the hob or in the microwave, stirring well before serving.
You can also freeze the soup in individual portions for an easy lunch another day.
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