Name: Thai Coconut Curried Cauliflower Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 large head of cauliflower, chopped into florets; 2 tbsp coconut oil or olive oil; 1 yellow onion, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp Thai red curry paste; 1 tsp curry powder; 1 can (13.5 oz) full-fat coconut milk; 3 cups vegetable broth; 1 tbsp lime juice; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Optional: chili flakes, roasted cashews, coconut cream drizzle

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Thai Coconut Curried Cauliflower Soup is one of those soul-warming meals I crave when I want something creamy, flavorful, and nourishing. With roasted cauliflower, aromatic curry spices, and rich coconut milk, this soup delivers bold Thai-inspired flavor in every spoonful. It’s a simple, one-pot meal that’s both comforting and bright — and totally plant-based.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make, yet tastes like something I’d order at a restaurant. The creamy texture, paired with warm curry, garlic, ginger, and the subtle sweetness of coconut milk, makes this soup feel indulgent while still being wholesome. Plus, it’s naturally vegan, gluten-free, and perfect for meal prep or cozy nights in. Thai Coconut Curried Cauliflower Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cauliflower, chopped into florets
Coconut oil or olive oil
Yellow onion, diced
Garlic, minced
Fresh ginger, grated
Thai red curry paste
Curry powder
Full-fat coconut milk
Vegetable broth
Lime juice
Salt and pepper
Fresh cilantro (for garnish)
Optional toppings: chili flakes, roasted cashews, coconut cream drizzle

Directions

Roast the cauliflower (optional but adds depth):
I toss cauliflower florets in a little oil, salt, and pepper, then roast at 400°F (200°C) for 20–25 minutes until lightly golden.
Sauté the aromatics:
In a large pot, I heat coconut oil and cook the onion until translucent. I add garlic and ginger and cook for another minute until fragrant.
Add spices and curry paste:
I stir in the red curry paste and curry powder and cook for a minute to bloom the flavors.
Build the soup:
I add the roasted cauliflower (reserving a few florets for garnish if I want), coconut milk, and vegetable broth. I bring everything to a simmer and let it cook for 10–15 minutes to allow the flavors to meld.
Blend until smooth:
I use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, I transfer it in batches to a blender.
Finish and serve:
I stir in lime juice, taste, and adjust salt and pepper. I ladle it into bowls and garnish with cilantro, reserved cauliflower, or chili flakes.

Servings and timing

This recipe serves 4 and takes about 40 minutes total — 10 minutes to prep, 25 minutes to roast, and 5 minutes to finish.

Variations

Sometimes I add carrots or sweet potatoes along with the cauliflower for a deeper sweetness. If I want extra protein, I stir in cooked lentils or chickpeas after blending. I’ve also added a touch of peanut butter for richness or a splash of soy sauce for extra umami.

Storage/Reheating

I store the soup in the fridge in an airtight container for up to 4 days. It thickens slightly as it sits, so I add a splash of broth or water when reheating. It also freezes beautifully — I let it cool completely, then freeze in individual portions for easy reheating on busy days. Thai Coconut Curried Cauliflower Soup

FAQs

Can I use frozen cauliflower?

Yes — I roast it straight from frozen or toss it directly into the soup. Roasting gives better flavor, but it still works without.

Is this soup spicy?

It’s mildly spicy depending on the curry paste. I adjust the heat by using more or less curry paste or adding chili flakes at the end.

Can I make it without curry paste?

If I don’t have Thai curry paste, I increase the curry powder and add turmeric, cumin, or a pinch of chili for flavor.

Do I need to roast the cauliflower?

Roasting brings out a nutty, caramelized flavor, but if I’m short on time, I skip it and just simmer the cauliflower in the soup until soft before blending.

What can I serve with this?

I love it with warm naan, jasmine rice, or a crunchy Thai-inspired slaw on the side. It also pairs well with a light cucumber salad.

Conclusion

Thai Coconut Curried Cauliflower Soup is creamy, comforting, and full of bold, bright flavor. It’s one of those recipes that proves plant-based meals can be both satisfying and crave-worthy. Whether I’m making it for a cozy lunch or prepping for the week, this soup always brings warmth, nourishment, and a little taste of Thailand into my kitchen.