Coconut & Broccoli Thai Soup

This colorful Thai Soup Recipe will warm you up during the cold fall months.
Now, I’ve never been to Thailand, but I have eaten a lot of Thai takeout. This Thai soup recipe is as fresh and flavorsome as any I’ve tried, while also keeping a lid on the calories.

This coconut and broccoli soup is a perfect healthy option for when the fall weather is beginning to get dreary, and you want something delicious to spice up your day and blow out the cobwebs.

I’m a firm believer that there is no need to miss out on gorgeous food just because you’re eating right for you and your body. This Thai soup is made a little healthier with a couple of simple swaps: using light coconut milk and low-sodium, gluten-free soy sauce takes nothing from the flavor. Add in all those vegetables and spices, and this is not just a super-healthy soup, but a super-delicious soup too.

This Thai soup takes hardly any time to prepare, making it a perfect weeknight option to throw together on those long, cold, fall evenings. To bulk this soup out, instead of bread, you could serve with a side of sticky rice to make a full meal.

Healthy Coconut and Broccoli Thai Soup Recipe
Serves: 2
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min

2 Cloves Garlic
1 in. Piece Ginger
3 Scallions
2-3 Red Chilies, to taste
1 Stick Lemongrass
Zest of 1 Lime
100g. Button Mushrooms
3 Plum Tomatoes
1 small head of broccoli (approx.. 150g)
Juice of 1 Lime
2 tbsp. Low Sodium Gluten Free Soy Sauce
½ can Light Coconut Water


First, add the liquid to a wok: coconut milk, lime juice, soy sauce and half a liter of water, and bring to a simmer over a low heat.

While the liquid is heating, prepare all the other ingredients: peel and finely chop the garlic and grate the ginger into a small bowl. Slice in the scallions and deseeded chilies, holding back a little for garnish. Slice the lemongrass lengthways and zest the lime, and add those to the bowl. In another bowl, halve the mushrooms, quarter the tomatoes, and break the broccoli into small florets.

When everything is ready and the liquid is simmering (this should take around 10-15 minutes), add the garlic, ginger, scallions, chili, lemongrass and lime zest to the wok, and simmer for a few minutes.
Add the, mushrooms, tomatoes and broccoli to the wok and continue to simmer for around 5 minutes – until all the vegetables are just tender.

Serve in small bowls, topped with chopped fresh cilantro, and the remaining chopped chili.

The spicy aromatic Thai flavors make this soup a perfect, healthy and warming option for those cold fall nights when you’d rather be relaxing on a beach somewhere. Serve hot, straight from the wok – this soup is quick to make but won’t save for long.

Zoe Pickburn | CookingYourself Recipe

Healthy Coconut and Broccoli Thai Soup Recipe

Recipe | Fall Themed Soups