24 Flavorful Coconut Milk Soup Recipes for Every Season

Coconut milk is a versatile ingredient that adds creaminess, subtle sweetness, and a tropical aroma to any dish.

When used in soups, it creates a rich, velvety texture while complementing a variety of flavors—from vegetables and legumes to chicken and seafood.

Coconut milk soups can be comforting and hearty for cold days, light and refreshing for warm days, or even exotic and spicy for a taste of global cuisine.

In this collection, we’ve compiled 24 coconut milk soup recipes that span a wide range of tastes and textures.

Whether you’re craving creamy pumpkin, spicy Thai flavors, nourishing lentils, or delicate seafood, these recipes make it easy to enjoy the lusciousness of coconut milk in every bowl.

Each recipe is simple to follow, packed with flavor, and perfect for weeknight dinners, entertaining guests, or cozying up on a Sunday afternoon.

24 Flavorful Coconut Milk Soup Recipes for Every Season

Coconut milk soups are a delightful way to explore flavors from around the world while keeping meals comforting and nutritious.

From creamy vegetable blends to aromatic Thai-inspired broths, these 24 recipes offer something for everyone.

They prove that coconut milk isn’t just for curries—it’s a secret ingredient that can elevate soups to rich, indulgent, and memorable dishes.

So grab your pot, open a can of coconut milk, and start experimenting with these delicious recipes.

Whether you’re a seasoned cook or a beginner, these soups are sure to impress your taste buds and bring warmth to your table.

Thai Coconut Chicken Soup

This classic Thai soup combines tender chicken, fragrant lemongrass, and creamy coconut milk for a balance of rich, tangy, and slightly spicy flavors.

It’s comforting, aromatic, and perfect as a starter or a light meal.

Ingredients:

• 2 cups coconut milk
• 2 cups chicken broth
• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 stalks lemongrass, smashed and cut into 2-inch pieces
• 4 slices galangal (or fresh ginger as substitute)
• 3 kaffir lime leaves, torn into pieces
• 1 cup mushrooms, sliced
• 2-3 Thai chilies, smashed (optional, for heat)
• 2 tbsp fish sauce (or soy sauce for vegetarian adaptation)
• 1 tbsp lime juice
• 1 tsp sugar
• Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, combine coconut milk and chicken broth. Add lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer over medium heat.
2. Add sliced chicken to the pot and cook for 5-7 minutes until chicken is fully cooked.
3. Add mushrooms and chilies, simmer for an additional 3 minutes.
4. Season the soup with fish sauce, lime juice, and sugar. Taste and adjust seasoning as desired.
5. Remove lemongrass, galangal, and lime leaves before serving.
6. Garnish with fresh cilantro leaves and serve hot with jasmine rice or alone.

This Thai coconut chicken soup delivers an exotic combination of creamy, tangy, and aromatic flavors that soothe and satisfy.

It’s a great recipe for cozy evenings or impressing guests with a taste of Thailand.

Creamy Coconut Vegetable Soup

A vibrant, dairy-free, and nutrient-packed soup featuring seasonal vegetables simmered in creamy coconut milk.

It’s comforting, wholesome, and perfect for a light lunch or dinner.

Ingredients:

• 2 cups coconut milk
• 3 cups vegetable broth
• 1 medium carrot, thinly sliced
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp curry powder
• 1 tbsp olive oil or coconut oil
• Salt and pepper, to taste
• Fresh basil or cilantro for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and translucent.
2. Stir in curry powder and cook for 1 minute to release the flavors.
3. Add carrot, zucchini, and bell pepper. Stir for a few minutes to combine.
4. Pour in vegetable broth and coconut milk, bringing the soup to a gentle simmer. Cook for 10-15 minutes until vegetables are tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh basil or cilantro before serving.

This creamy coconut vegetable soup is light yet satisfying, filled with colorful vegetables and warm flavors.

It’s a perfect choice for a healthy, dairy-free meal that feels indulgent.

Spicy Coconut Shrimp Soup

A luscious seafood soup combining tender shrimp, creamy coconut milk, and a hint of spice.

It’s aromatic, slightly sweet, and savory, ideal for a quick and impressive dinner.

Ingredients:

• 2 cups coconut milk
• 2 cups chicken or seafood broth
• 1 lb shrimp, peeled and deveined
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 red chilies, thinly sliced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1 cup baby spinach or kale
• Fresh cilantro for garnish

Instructions:

1. Heat a large pot over medium heat and sauté onion, garlic, ginger, and chilies until fragrant.
2. Add coconut milk and broth, bringing to a gentle simmer.
3. Add shrimp and cook until they turn pink and opaque, about 3-5 minutes.
4. Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning if needed.
5. Add baby spinach or kale just before serving, letting it wilt slightly.
6. Garnish with fresh cilantro and serve hot with a side of rice or crusty bread.

Spicy coconut shrimp soup is an elegant yet simple dish, perfect for seafood lovers who enjoy a creamy, slightly spicy broth with fresh, vibrant flavors.

Coconut Pumpkin Soup

This velvety soup blends the natural sweetness of pumpkin with creamy coconut milk and warming spices.

It’s hearty, comforting, and perfect for cooler evenings.

Ingredients:

• 2 cups coconut milk
• 3 cups pumpkin puree (fresh or canned)
• 2 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tbsp olive oil
• Salt and pepper, to taste
• Pumpkin seeds and fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant and translucent.
2. Stir in cumin and cinnamon, cooking for 1 minute to release the aromas.
3. Add pumpkin puree, coconut milk, and vegetable broth. Bring to a gentle simmer.
4. Simmer for 10-15 minutes, stirring occasionally, until the flavors meld.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve garnished with pumpkin seeds and fresh cilantro.

Coconut pumpkin soup is rich, creamy, and warmly spiced, making it a perfect starter or light meal for autumn or winter gatherings.

Coconut Lentil Soup

A protein-packed, comforting soup combining lentils and vegetables in a creamy coconut milk base.

It’s hearty, nutritious, and full of flavor.

Ingredients:

• 1 cup red lentils, rinsed
• 2 cups coconut milk
• 3 cups vegetable broth
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tbsp coconut oil
• Salt and pepper, to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery until softened.
2. Stir in turmeric and coriander, cooking for 1 minute until fragrant.
3. Add lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
4. Cook for 20-25 minutes, stirring occasionally, until lentils are tender and the soup thickens.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro or parsley before serving.

Coconut lentil soup is nourishing, filling, and subtly spiced, perfect for a healthy, comforting meal any time of the year.

Coconut Corn Chowder

This creamy and slightly sweet chowder combines tender corn kernels with coconut milk for a smooth and flavorful soup.

It’s a delightful twist on a classic chowder.

Ingredients:

• 2 cups coconut milk
• 2 cups vegetable or chicken broth
• 2 cups fresh or frozen corn kernels
• 1 small potato, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until translucent.
2. Add diced potato and corn, stirring to combine. Cook for 2-3 minutes.
3. Pour in coconut milk and broth, bringing to a gentle simmer.
4. Cook for 15-20 minutes until the potatoes are tender.
5. Use a partial immersion blender to slightly blend the soup for a creamy yet chunky texture.
6. Season with smoked paprika, salt, and pepper.
7. Garnish with fresh chives before serving.

Coconut corn chowder is a sweet, creamy, and comforting soup that’s both easy to make and incredibly satisfying.

Its subtle sweetness from the corn pairs perfectly with the richness of coconut milk.

Coconut Tofu and Mushroom Soup

A vegetarian delight, this soup combines silken tofu, earthy mushrooms, and creamy coconut milk for a comforting, protein-rich meal.

Ingredients:

• 2 cups coconut milk
• 2 cups vegetable broth
• 1 block silken tofu, cubed
• 1 cup shiitake or button mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp chili flakes (optional)
• Fresh cilantro or green onions for garnish

Instructions:

1. Heat sesame oil in a pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add mushrooms and cook for 3-4 minutes until tender.
3. Pour in coconut milk and vegetable broth, bringing to a gentle simmer.
4. Gently add tofu cubes and cook for 5 minutes, letting the flavors meld.
5. Stir in soy sauce and chili flakes if using.
6. Garnish with fresh cilantro or green onions before serving.

This coconut tofu and mushroom soup is creamy, flavorful, and protein-packed, making it a satisfying vegetarian meal or starter.

Spicy Thai Coconut Beef Soup

Tender beef slices simmer in a creamy coconut milk broth with lemongrass and Thai spices for a rich and flavorful soup.

Ingredients:

• 2 cups coconut milk
• 2 cups beef broth
• 1/2 lb thinly sliced beef (sirloin or ribeye)
• 2 stalks lemongrass, smashed and cut into pieces
• 4 slices galangal or ginger
• 3 kaffir lime leaves
• 2 red chilies, sliced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Combine coconut milk and beef broth in a pot. Add lemongrass, galangal, and lime leaves. Simmer gently for 5 minutes.
2. Add sliced beef and cook until tender, about 3-5 minutes.
3. Add red chilies, fish sauce, and lime juice. Stir well.
4. Remove lemongrass, galangal, and lime leaves before serving.
5. Garnish with fresh cilantro.

Spicy Thai coconut beef soup is rich, aromatic, and slightly spicy, offering a comforting yet exotic dining experience.

Coconut Sweet Potato Soup

A creamy, naturally sweet soup made with sweet potatoes and coconut milk, lightly spiced with ginger and cinnamon.

Ingredients:

• 2 cups coconut milk
• 3 cups sweet potato, peeled and diced
• 2 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add sweet potato, coconut milk, and vegetable broth. Bring to a simmer.
3. Cook until sweet potatoes are tender, about 15-20 minutes.
4. Blend the soup until smooth and creamy.
5. Season with cinnamon, salt, and pepper.
6. Garnish with fresh parsley.

Coconut sweet potato soup is creamy, naturally sweet, and comforting—a perfect balance of warmth and flavor.

Coconut Tomato Basil Soup

A dairy-free twist on classic tomato soup, using coconut milk to add creaminess and fresh basil for aromatic flavor.

Ingredients:

• 2 cups coconut milk
• 3 cups canned or fresh tomatoes, chopped
• 1 cup vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Add tomatoes and vegetable broth, simmering for 15 minutes.
3. Blend the mixture until smooth, then return to the pot.
4. Stir in coconut milk and cook for another 5 minutes.
5. Season with salt and pepper, then stir in fresh basil.

Coconut tomato basil soup is creamy, tangy, and fragrant—an elegant yet simple soup that pairs well with crusty bread.

Coconut Cauliflower Soup

A creamy, low-carb soup featuring cauliflower and coconut milk, seasoned with garlic and a hint of nutmeg.

Ingredients:

• 2 cups coconut milk
• 3 cups cauliflower florets
• 2 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp nutmeg
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a pot and sauté onion and garlic until translucent.
2. Add cauliflower, coconut milk, and vegetable broth. Bring to a simmer and cook until cauliflower is tender, about 15 minutes.
3. Blend the soup until smooth.
4. Season with nutmeg, salt, and pepper.
5. Garnish with fresh chives before serving.

Coconut cauliflower soup is smooth, comforting, and slightly nutty, making it a perfect light meal or starter.

Coconut Seafood Curry Soup

A vibrant, aromatic soup combining shrimp, fish, and coconut milk with curry spices for a luxurious seafood dish.

Ingredients:

• 2 cups coconut milk
• 2 cups seafood or fish broth
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb white fish, cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Sauté onion, garlic, and ginger in a pot over medium heat until fragrant.
2. Stir in red curry paste and cook for 1 minute.
3. Add coconut milk and seafood broth, bringing to a gentle simmer.
4. Add shrimp and fish, cooking until just done, about 5 minutes.
5. Stir in fish sauce and lime juice.
6. Garnish with fresh cilantro before serving.

Coconut seafood curry soup is rich, flavorful, and exotic—a perfect choice for seafood lovers craving a creamy, aromatic soup.

Coconut Carrot Ginger Soup

This vibrant soup blends sweet carrots with fragrant ginger and creamy coconut milk for a warming, flavorful dish.

Ingredients:

• 2 cups coconut milk
• 3 cups carrots, peeled and chopped
• 2 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add chopped carrots and vegetable broth. Bring to a simmer and cook until carrots are tender, about 15 minutes.
3. Blend the soup until smooth and creamy.
4. Stir in coconut milk and reheat gently.
5. Season with salt and pepper.
6. Garnish with fresh parsley or cilantro before serving.

Coconut carrot ginger soup is bright, smooth, and aromatic—a healthy and comforting choice for any season.

Coconut Chickpea Soup

A protein-rich, hearty soup featuring chickpeas, vegetables, and coconut milk, lightly spiced for depth of flavor.

Ingredients:

• 2 cups coconut milk
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion, garlic, carrot, and celery until tender.
2. Add cumin and cook for 1 minute to release aroma.
3. Stir in chickpeas, coconut milk, and vegetable broth. Bring to a gentle simmer.
4. Cook for 10-15 minutes until flavors meld.
5. Season with salt and pepper.
6. Garnish with fresh cilantro before serving.

Coconut chickpea soup is filling, creamy, and packed with plant-based protein—a wholesome, satisfying meal.

Coconut Sweet Corn and Red Pepper Soup

A colorful, creamy soup combining sweet corn and roasted red peppers in a coconut milk base for a subtly sweet, savory dish.

Ingredients:

• 2 cups coconut milk
• 2 cups vegetable broth
• 2 cups corn kernels (fresh or frozen)
• 1 red bell pepper, roasted and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil or chives for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until translucent.
2. Add corn and red bell pepper, stirring for 2-3 minutes.
3. Pour in coconut milk and vegetable broth, bringing to a gentle simmer.
4. Blend slightly with an immersion blender for a creamy, chunky texture.
5. Season with salt and pepper.
6. Garnish with fresh basil or chives.

Coconut sweet corn and red pepper soup is creamy, slightly sweet, and full of vibrant flavors—a beautiful, comforting dish.

Coconut Spinach and Herb Soup

A light yet creamy soup using fresh spinach, herbs, and coconut milk for a refreshing and nutritious meal.

Ingredients:

• 2 cups coconut milk
• 2 cups vegetable broth
• 4 cups fresh spinach leaves
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme or oregano
• Salt and pepper, to taste
• Lemon wedges for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Add spinach and herbs, stirring until wilted.
3. Pour in coconut milk and vegetable broth, bringing to a gentle simmer.
4. Blend until smooth if desired.
5. Season with salt and pepper.
6. Serve with a squeeze of lemon for brightness.

Coconut spinach and herb soup is light, creamy, and fresh-tasting—a perfect starter or light lunch packed with nutrients.

Coconut Cauliflower and Curry Soup

A spiced soup with creamy coconut milk, roasted cauliflower, and curry flavors for a comforting and aromatic dish.

Ingredients:

• 2 cups coconut milk
• 3 cups cauliflower florets
• 2 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp curry powder
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until fragrant.
2. Add cauliflower and curry powder, stirring to coat evenly.
3. Pour in coconut milk and vegetable broth, bringing to a simmer.
4. Cook until cauliflower is tender, about 15 minutes.
5. Blend until smooth.
6. Season with salt and pepper.
7. Garnish with fresh cilantro.

Coconut cauliflower and curry soup is creamy, aromatic, and lightly spiced—a comforting vegetarian soup with depth of flavor.

Coconut Thai Pumpkin and Tofu Soup

A Thai-inspired soup with pumpkin, tofu, and coconut milk, flavored with lemongrass, lime, and a touch of chili for warmth.

Ingredients:

• 2 cups coconut milk
• 2 cups vegetable broth
• 2 cups pumpkin, diced
• 1 block firm tofu, cubed
• 1 stalk lemongrass, smashed
• 2 kaffir lime leaves
• 1-2 Thai chilies, optional
• 1 tbsp soy sauce or fish sauce
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. In a pot, combine coconut milk and vegetable broth. Add lemongrass and lime leaves. Bring to a gentle simmer.
2. Add pumpkin and cook until tender, about 10 minutes.
3. Add tofu and Thai chilies; simmer 5 more minutes.
4. Remove lemongrass and lime leaves. Stir in soy/fish sauce and lime juice.
5. Garnish with fresh cilantro.

Coconut Thai pumpkin and tofu soup is creamy, aromatic, and slightly spicy—a cozy, exotic soup perfect for any Thai-inspired meal.

Coconut Lemongrass Fish Soup

A light and aromatic soup featuring tender white fish in a fragrant coconut milk and lemongrass broth. Perfect for a refreshing meal.

Ingredients:

• 2 cups coconut milk
• 2 cups fish or vegetable broth
• 1/2 lb white fish, cubed
• 2 stalks lemongrass, smashed
• 2 kaffir lime leaves
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat broth and coconut milk in a pot with lemongrass, lime leaves, onion, and garlic. Simmer for 5 minutes.
2. Add fish cubes and cook gently until just cooked through, about 5 minutes.
3. Remove lemongrass and lime leaves. Stir in fish sauce and lime juice.
4. Garnish with fresh cilantro before serving.

Coconut lemongrass fish soup is light, fragrant, and delicately flavored—perfect for a healthy, refreshing meal.

Coconut Butternut Squash Soup

A velvety, naturally sweet soup combining butternut squash and coconut milk with subtle warming spices.

Ingredients:

• 2 cups coconut milk
• 3 cups butternut squash, peeled and cubed
• 2 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp ground nutmeg
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion, garlic, and ginger until fragrant.
2. Add butternut squash, coconut milk, and vegetable broth. Bring to a simmer.
3. Cook until squash is tender, about 15-20 minutes.
4. Blend until smooth.
5. Season with nutmeg, salt, and pepper.
6. Garnish with fresh parsley.

Coconut butternut squash soup is creamy, comforting, and lightly spiced—a perfect seasonal favorite.

Coconut Sweet Potato and Red Lentil Soup

A hearty, protein-rich soup blending red lentils and sweet potatoes in a creamy coconut milk base.

Ingredients:

• 1 cup red lentils, rinsed
• 2 cups coconut milk
• 3 cups vegetable broth
• 2 cups sweet potatoes, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until soft.
2. Add cumin, sweet potatoes, lentils, coconut milk, and broth. Bring to a simmer.
3. Cook until lentils and sweet potatoes are tender, about 20-25 minutes.
4. Blend partially for a creamy texture, leaving some chunks.
5. Season with salt and pepper.
6. Garnish with fresh cilantro.

Coconut sweet potato and red lentil soup is hearty, creamy, and nutritious—a satisfying vegetarian meal.

Coconut Broccoli Soup

A creamy, low-carb soup using broccoli and coconut milk, seasoned with garlic and a hint of nutmeg.

Ingredients:

• 2 cups coconut milk
• 3 cups broccoli florets
• 2 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp nutmeg
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until soft.
2. Add broccoli, coconut milk, and broth. Bring to a gentle simmer and cook until broccoli is tender, about 15 minutes.
3. Blend until smooth.
4. Season with nutmeg, salt, and pepper.
5. Garnish with fresh chives.

Coconut broccoli soup is creamy, lightly spiced, and nutrient-packed—a comforting, healthy choice.

Coconut Thai Vegetable Soup

A vibrant, Thai-inspired soup with mixed vegetables, coconut milk, and aromatic spices.

Ingredients:

• 2 cups coconut milk
• 2 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat a pot and sauté onion and garlic until soft.
2. Stir in red curry paste for 1 minute.
3. Add coconut milk, vegetable broth, and all vegetables. Simmer until tender, about 10-15 minutes.
4. Stir in soy sauce and lime juice.
5. Garnish with fresh cilantro before serving.

Coconut Thai vegetable soup is creamy, colorful, and full of vibrant Thai flavors—a perfect light meal or starter.

Coconut Chicken and Spinach Soup

A creamy and nourishing soup featuring tender chicken and fresh spinach in a coconut milk broth.

Ingredients:

• 2 cups coconut milk
• 2 cups chicken broth
• 1 lb chicken breast, diced
• 4 cups fresh spinach
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Sauté onion, garlic, and ginger in a pot until fragrant.
2. Add chicken and cook until just done.
3. Pour in coconut milk and chicken broth; simmer for 5-7 minutes.
4. Add spinach and cook until wilted.
5. Stir in fish sauce and lime juice.
6. Garnish with fresh cilantro before serving.

Coconut chicken and spinach soup is creamy, flavorful, and wholesome—a simple yet nourishing meal perfect for any day.