Thai Coconut Milk Cabbage soup packed with flavor and nourishment! A Thai Coconut Paleo soup recipe made with real ingredients; coconut milk, cabbage, lemongrass, broth, curry, and Thai Chili peppers. It is quick to make, plus it keeps you warm during winter! Vegan and whole 30 friendly.
Just letting you know this Thai Coconut cabbage soup recipe was originally published in December 2014. I retested and improved the recipe, rephotographed, updated content. Now I am republishing it for you today! I hope you enjoy. Thank you for following Cotter Crunch Y’all!.
This week, the love of flavor packed recipes continues, in the form of soup that is! But let me explain what makes this Thai coconut soup the perfect soothing dish for body and soul as well. Hang with me, I’ll get to it soon!
You see, when the body (or at least my body) is under a certain amount of stress, digestion needs a little more support. This is why it’s so important to focus on getting nutrient dense foods in the system, as well as taking a chill pill. Am I right?
But what nutrient foods work for me, might not work for you. So can be tricky. The body responds differently to certain foods for EACH person depending on the environment they are in or their current health condition. Hence why I posted the “healing foods” meal plan last week.
For us Crazy Cotters, immunity boosting smoothies, Turmeric teas, and anti- inflammatory rich soups give us more bang for you buck, per se. Easy to digest, but still full of nourishment. Nourishment in the form of soothing herbs, vegetables, and spices! Adding in herbs and spices are also a great way to significantly increase the nutritional value of your meals, plus many herbs and spices serve as digestive aids.
Hence my love affair with paleo thai coconut soup! It’s full of good for your health medicinal herbs like lemongrass, anti-inflammatory rich spices (like curry), antioxidant rich peppers, and healthy fats (like coconut milk), etc. Not to mention good for your digestion vegetables, like cabbage!
Adding cabbage brings extra nourishment and texture to this Thai Coconut Milk Soup!
Yep! Instead of grains (like rice), we are using shredded cabbage.
Whoa I just said LIKE a lot. But you get my point. I LIKE what’s in this soup.
You can use red or green cabbage for this Thai soup. Both red and green cabbage are rich in minerals calcium, magnesium, and potassium. Three essential minerals that are crucial for protection of bones. As if that wasn’t enough, some studies have shown that cabbage may help improve the health of the stomach and digestive tract as a whole. You can thank the anti-inflammatory rich glucosinolates found in cabbage for that (source). Oh and fiber, cabbage has tons of fiber, obviously.
Is that enough nerdy nutrition talk for ya? Ha! But gosh darn I love it when food can play a KEY part in healing and health.
Alright, now you know why I love this soothing soup and why I am sharing it AGAIN today, 3 years later. The recipe is retested and improved. HOORAY!
Thai Coconut Milk Soup (Paleo)
Easy Thai Coconut Milk Soup with Cabbage. Paleo and Vegan Friendly.
- 1 tablespoon oil, divided. (Avocado oil or sesame oil work great)
- 2 to 3 cups shredded cabbage (red or green) - see notes.
- 1 to 2 tablespoon lime juice (divided)
- fresh ground black pepper
- 1 tsp minced garlic
- 1 tbsp red chili paste (the more, the spicier. Adjust to preference)
- 2 stalks fresh lemongrass, cut in 1-in. pieces or 1.5 tbsp lemongrass paste. (see notes)
- 1/2 tsp ground curry
- 1-inch piece peeled fresh ginger or 1 tsp ground ginger
- 1 3/4 cups regular or light coconut milk (15-ounce can)
- 5 cups organic broth or vegetable stock
- fine sea salt to taste
- Fresh torn cilantro to garnish
- Sliced lime
- 2 Thai birds eyes red peppers, seeds in or removed, sliced for garnishing
- Optional add ins: Cooked shrimp, chicken, tofu, sriracha, mushrooms, etc.
- optional chopped scallions (green portion)
- In a large pot, sauté your shredded cabbage in oil, 1 tbsp lime juice, 1 tsp minced garlic, and dash of pepper. Cook about 2 minutes on medium to medium high. Be sure not to cook all the way. Remove cabbage from pot and set aside.
- In the same pot, bring to boil your broth, lemon grass, and the rest of your spices/chili paste. Let is simmer about 10 minutes on medium low, stirring occasionally.
- After 10 minutes, add in your sautéed cabbage, splash of fish sauce (optional), 1/2 tbsp or so lime juice, and coconut milk. Mix together simmer another 5 to 10 minutes. (See notes for protein options)
- When soup is done simmering, you can either add your sliced Thai Red peppers into the pot before serving, or use them to garnish.
- Spoon into bowls. Garnish with fresh lime slices, spicy pepper slices (i.e jalapeños or additional Thai red peppers), drizzle of chili sauce, and pinch of pepper. Optional chopped scallions to top.
- You can use Thai basil if you don't like cilantro.
- 2 stalk fresh lemongrass, cut in 1-in. pieces will equal around 1- 2 tbsp lemon grass paste.
- Protein is optional, but you can add in a cooked protein of choice (i.e shrimp, tofu, chicken, etc.) at step 6. When you mix in and simmer the coconut milk and cabbage.
Estimated Nutrition Using Light Coconut Milk
240 - 250 calories, 16- 18 gram of fat, 13 g saturated, 0 mg cholesterol, 13 grams of carbohydrates, 3 grams of fiber, 7-8 grams of sugar, 3 grams of protein.
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What are your favorite type of vegetables to use in thai coconut soup?