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Broccoli Soup with Coconut Milk and Ginger

Craving a warm and creamy bowl of soup?  It doesn’t matter what time of year it is, dive into a pot of this and everyone will enjoy.  It’s rich, smooth, and delicious with unexpected pops of Thai flavors – chili sauce, coconut milk, and salty fish sauce!  This soup will have everyone asking for more!

Prep Time:  15 minutes

Cook Time:  25 – 35 minutes

Yield:  10 cups

Serves:  5 – 10





  • 3 tablespoons coconut oil
  • 3 large shallots, sliced thin
  • 3 large cloves garlic, rough chopped
  • 2 tablespoons minced ginger
  • 1 large sweet potato, peeled and small diced
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 4 cups vegetable stock
  • 2 lemons, zest and juice, or substitute 3 tablespoon minced lemongrass
  • 4 kaffir lime leaves (optional)
  • 1 pound (about 6 cups) broccoli, florets and stems, small diced
  • 3 cups spinach
  • 1 (13-ounce) can coconut milk
  • 2 teaspoons sweet Thai chili sauce
  • ½ cup cilantro leaves and tender stems, divided
  • 1-2 teaspoons fish sauce, optional

Optional Garnishes:

  • crispy shallots, toasted coconut, coconut cream, sour cream, toasted sesame seeds, roasted peanuts, pickled ginger, tender broccoli florets, croutons, fresh mint and/or fresh cilantro


Heat coconut oil in a medium, heavy-bottom pot over medium heat.

Add the shallots, garlic, ginger, and diced sweet potatoes and season with salt and black pepper.  Saute 5 minutes until shallots are tender and translucent. 

Add the vegetable stock, lemon zest, and juice, kaffir lime leaves, and broccoli and bring mixture to a boil.

When the mixture comes to a boil, cover, lower heat and gently simmer 12-15 minutes, or until broccoli is fork-tender.

Once tender, turn the heat off, uncover, and remove kaffir lime leaves.  Stir in the spinach, coconut milk, and Thai chili sauce, and a 1/4 cup cilantro and carefully blend until smooth in a high powered blender in batches or using a stick blender.  

Place the smooth blended soup back in the pot and heat over low heat until warmed through. Do not boil or you may lose the vibrant green color.  If you desire a looser soup add more stock, but if you want a thicker soup continue to simmer until desired consistency.

Stir in fish sauce and taste.  Adjust the taste by adding salt, black pepper, and/or sweet Thai chili sauce.

Divide among bowls, garnish with remaining fresh cilantro and any of the options above.