Broccoli Soup with Coconut Curry – Easy & Creamy Recipe

This coconut curry broccoli soup recipe was born from desperation from having forgotten to defrost dinner but quickly became one of the soups I like most. It combines the richness of broccoli with the creaminess of coconut milk, all elevated by curry spices. It’s like a delicious taste of Thailand, but homemade.

Trust me when I say this healthy broccoli soup recipe will become your new weeknight hero.

The Easiest Coconut Curry Broccoli Soup You’ll Ever Make

This creamy broccoli soup is the perfect solution when you need comfort food that doesn’t require hours in the kitchen. The coconut Thai soup flavors transport you to exotic destinations while using ingredients you can find at any grocery store.

I first tasted something similar during our trip to Thailand five years ago. We stumbled upon this tiny restaurant in Chiang Mai where an elderly woman served the most incredible soups from a cart no bigger than my kitchen counter. The memory of those flavors stayed with me, and I’ve been trying to recreate that magic ever since.

From start to finish, this easy curry soup takes just 30 minutes. The broccoli stems (which most people throw away) actually create the most incredible texture when blended with coconut milk. This soup is naturally vegetarian, vegan, gluten-free, and dairy-free, but I promise even the most devoted cheese lovers won’t miss a thing.

The secret ingredient that takes this from good to “can I please have your recipe” territory? Kaffir lime leaves. They add that mysterious citrusy depth that makes people wonder what your cooking secret is.

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons yellow curry paste
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 4-5 kaffir lime leaves
• 2 large heads broccoli (about 2 pounds/900g), cut into florets and stems chopped
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon maple syrup (if you don’t have, subtitute for 1 tablespoon of brown sugar dissolved in a little warm water)
• Juice of 1 lime
• Salt and pepper to taste

For garnish:

• Crispy fried shallots
• Fresh cilantro leaves
• Red pepper flakes
• Extra coconut milk for drizzling

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering. Add the diced onion and cook until translucent, about 4-5 minutes.
2. Toss in the minced garlic and grated ginger, stirring continuously for 30 seconds until fragrant. Your kitchen should smell absolutely heavenly at this point!
3. Add the curry paste and stir constantly for one minute to toast the paste and release its flavors. I learned this trick from a cooking class in Bangkok, and it seriously makes all the difference.
4. Now it’s time to add the broccoli pieces, both florets and stems. Give everything a good stir to coat the broccoli in all those aromatic spices.
5. Add the lemongrass and kaffir lime leaves. You can bruise the lemongrass with the back of a knife to help release more flavor.
6. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to maintain a simmer, cover, and cook for about 10-12 minutes until the broccoli is very tender when pierced with a fork.
7. Remove the pot from heat. Fish out the lemongrass pieces and lime leaves (they’ve done their job!). Using an immersion blender, carefully blend the soup until completely smooth. If you don’t have an immersion blender, let the soup cool slightly and blend in batches in a regular blender.
8. Slowly stir in the coconut milk, creating beautiful swirls as the creamy whiteness blends with the vibrant green.
9. Add the maple syrup and lime juice, then taste and adjust seasonings with salt and pepper as needed.
10. Return the pot to low heat and warm gently for 2-3 minutes, being careful not to let it boil again.
11. Ladle the creamy coconut curry broccoli soup into bowls and top with crispy shallots, fresh cilantro, red pepper flakes, and a decorative drizzle of coconut milk.

Storage Tips

This soup keeps beautifully in the refrigerator for up to 5 days in an airtight container. The flavors actually deepen and become even more complex overnight, making it perfect for meal prep.

You can also freeze portions in freezer-safe containers for up to 3 months. Just thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of coconut milk if needed to restore the creamy consistency.

Tips and Tricks for Perfect Broccoli Soup

Don’t throw away those broccoli stems! They’re packed with nutrients and add incredible creaminess to this soup. Just make sure to peel the tough outer layer first.

For an even silkier texture, try straining the soup through a fine-mesh sieve after blending. I discovered this trick by accident when I was trying to impress my book club with a fancy dinner before discussing our latest K-drama-inspired novel pick.

The kaffir lime leaves might seem like a specialty ingredient, but they’re actually available in many grocery stores these days (check the produce section or Asian food aisle). If you absolutely can’t find them, you can substitute the zest of one lime plus a bay leaf, but I promise hunting down the real thing is worth it.

You can adjust the thickness of your soup easily. For a thinner soup, add more broth. For a thicker, more stew-like consistency, use less broth or add an extra handful of broccoli florets.

This recipe is endlessly customizable based on what you have on hand. Sometimes I add a handful of spinach or kale in the last few minutes of cooking for extra nutrients.

Perfect Pairings for Your Coconut Curry Broccoli Soup

This coconut curry soup creates a stunning meal when you pair it with warm naan bread or a crusty sourdough. The bread is perfect to soak up every last drop of the aromatic broth.

For a complete dinner experience, serve it alongside a simple side salad with a tangy vinaigrette to balance the richness of the soup.

Mark loves when I make a batch of crispy tofu cubes seasoned with a bit of curry powder to float on top of his bowl.

A chilled glass of Riesling or Gewürztraminer cab can complement the spicy notes in this soup beautifully. For non-alcoholic options, a sparkling water with cucumber and mint is a refreshing contrast.

FAQ About this Easy Broccoli Soup

Can I make this broccoli soup recipe vegan?

This cream of broccoli soup recipe is already vegan! The creaminess comes entirely from the coconut milk and blended broccoli stems, making it a perfect dairy-free broccoli cheese soup alternative.

How do I store leftover broccoli soup?

Store any leftover easy broccoli soup in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Can I use frozen broccoli for this soup?

Frozen broccoli works perfectly in this recipe. No need to thaw it first, just add it directly to the pot and you might need to extend the cooking time by 2-3 minutes.

Is this coconut curry soup spicy?

The heat level is completely adjustable. As written, it has a gentle warmth that my 8-year-old can handle. My husband and I usually add extra red pepper flakes to our individual bowls. You can reduce the amount of curry paste for a milder version.

What can I substitute for kaffir lime leaves?

The zest of one lime plus a bay leaf work well. The flavor won’t be exactly the same, but it’ll still be delicious.

Can I make this soup in an Instant Pot?

Sure, just sauté the aromatics using the Sauté function, then add the broccoli and broth and pressure cook for 3 minutes with a quick release. Add the remaining ingredients after blending.

Seasonal Variations for this Curry Soup

Summer Broccoli Soup Edition

During warmer months, try serving this soup chilled! After blending, refrigerate for at least 4 hours and serve with a squeeze of extra lime juice. I discovered this variation during last summer’s record-breaking heatwave when the thought of hot soup made me want to hide in the freezer.

Fall Harvest Version

In autumn, add a small diced apple when sautéing the onions for a subtle sweetness that pairs beautifully with the curry spices. I got this idea during apple-picking season when we came home with way more apples than any family could reasonably eat.

Winter Comfort Bowl

For the coldest months, stir in a handful of red lentils with the broth for extra protein and heartiness. They’ll cook right along with the broccoli and blend up beautifully. This variation got me through January when my New Year’s resolution to eat more plant protein was still going strong (unlike my resolution to practice yoga every morning, which lasted approximately three days).

Why This Broccoli Soup Deserves a Spot in Your Recipe Collection

The first time I served this soup after our Thailand trip, I watched a friend’s face light up with that first spoonful. “This tastes like a vacation in a bowl,” she said, and I couldn’t have put it better myself.

Food has this incredible ability to transport us across continents and through memories. Every time I make this soup, I’m back in that tiny Chiang Mai restaurant looking at the street filled with scooters and smiling faces.

Did you buy too much broccoli and are looking for more broccoli recipes? Try this easy broccoli salad with cranberries or this honey-dijon roasted broccoli recipe.

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