Thai Coconut Milk Soup – Vegan!

Posted March 26th, 2013 by Nanette Heffernan. Comment (0).

It’s time to say thank you to all of our new “Likes” with another excellent vegan recipe. A good friend of mine shared a version of this recipe with me years ago. I doctored it to make it my own and it has since become a winter staple in my house. It tastes almost exactly like Thai Coconut Soup from my favorite restaurant. Make a double batch and freeze in quart mason jars for another night.


Serves 6-8
-2 tablespoons of extra virgin olive oil
-1 large onion, chopped
-8 cloves of garlic, crushed
-1, 4-5lb. butternut squash, peeled, seeded, and cubed
-3-4 cups chopped tomatoes, or one 28oz. can
-2 cans coconut milk
-4 cups vegetable broth
-1/2 cup cilantro, chopped
-2 tsp. sea salt
-Basil leaves for garnish

  1. Peel squash with a potato peeler, cut in half, remove seeds and stem, and cut into 1 inch cubes.
  2. In a large stockpot add olive oil and onions and sauté until soft, about 5 minutes.
  3. Add squash, tomatoes, coconut milk, vegetable broth and garlic. Cover and simmer over low heat until squash is soft, about 30 minutes.
  4. When squash is cooked, mix in cilantro. Let cool slightly and then ladle into a blender until the blender is half full.  Puree until smooth and transfer to a clean pot, taking care to cover the top of the blender with a thick towel incase some of the hot soup leaks. Continue to blend soup in small batches until all of the soup has been pureed.
  5. Reheat if necessary. Serve garnished with fresh basil leaves.


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