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Nourishing Thai Coconut Cabbage Soup

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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.

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 friendly.

Tasty Thai Coconut Milk cabbage soup! Made with simple ingredients, delicious and paleo/vegan 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!.

Tasty Thai Coconut cabbage soup! Made with simple ingredients. This Paleo Thai soup is delicious and vegan friendly. -

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.

thai coconut cabbage (pale/vegan friendly)

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.

 

Easy Thai coconut soup with coconut milk and cabbage. This nourishing Thai soup is quick to make with simple ingredients. Low Carb, Paleo & Vegan friendly.

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!

Easy Thai coconut soup with coconut milk and cabbage. This nourishing Thai soup is quick to make with simple ingredients. Low Carb, Paleo & Vegan friendly.

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Thai Coconut Milk Soup (Paleo)

★★★★

3.5 from 93 reviews
  • Author: Lindsay Cotter
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

This nourishing Thai soup is quick to make with simple ingredients. Low Carb, Paleo, Whole30, and Vegan friendly.

Scale

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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)
  4. When soup is done simmering, you can either add your sliced Thai Red peppers into the pot before serving, or use them to garnish.
  5. 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.

Notes

Substitutions

  • 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 

  • Category: side dish, soup
  • Cuisine: Thai

Nutrition

  • Serving Size: 1
  • Calories: 244
  • Sugar: 7.5g
  • Fat: 16g
  • Saturated Fat: 1.3g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: coconut soup, paleo, low carb, Whole30, vegetarian

 

Easy Thai coconut soup with coconut milk and cabbage. This nourishing Thai soup is quick to make with simple ingredients. Low Carb, Paleo & Vegan friendly.

 

Now let’s get get cooking! Your body and tastebuds will thank you.

[clickToTweet tweet=”Stay healthy with this Nourishing Thai coconut milk soup! Easy to make, delicious. #paleo #vegan” quote=”Stay healthy with this Nourishing Thai coconut milk soup!”]

Coconut Cabbage Paleo Thai Soup in a bowl

What are your favorite type of vegetables to use in thai coconut soup? 

 

 

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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! Low carb, Vegan friendly.

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  2. Tina Muir says

    December 15, 2014 at 6:12 AM

    I made a thai soup the other day too! It was delicious, and this sounds like it would be great. Love the addition of cabbage, I would never have thought of combining those, but yes, great for your gut!

    Reply

  8. SuzLyfe (@suzlyfe) says

    December 15, 2014 at 7:48 AM

    This reminds me of Tom Kha Gai, which I usually can’t order in restaurants because I don’t know exactly what they are using, but which I think is just a delicious soup. And as someone with a digestive illness, I can tell you–stress plays a HUGE role in gut health, and gut health plays a HUGE role in stress!

    Reply

  14. Amanda @ .running with spoons. says

    December 15, 2014 at 8:19 AM

    I really need to start eating more soups. I’ve been drinking up smoothies like a madwoman lately because of how easy they are on my stomach, but sometimes they make me a little chilly 😛 Soup would be the perfect solution… and coconut milk is basically liquid gold <3

    Reply

    • LCCotter says

      December 15, 2014 at 1:51 PM

      you can sub out the coconut milk for vegetable broth or even a little cream! I would use 1/2 cup cream and then the rest broth to make up for the coconut. NO prob!

      Reply

  19. misszippy says

    December 15, 2014 at 9:35 AM

    Sounds fabulous! And thanks for the tip on the broth–I’d never heard of it. We have a couple of great Asian markets nearby so I might see if I can find it there.

    Reply

  25. Heather Blackmon says

    December 15, 2014 at 12:13 PM

    I need to find that bone broth, been wanting to see how that helps my tummy but no way am I going to make it myself. 🙂 This soup sounds delicious too!! This is soup time for me, I crave it!!

    Reply

  26. Kim says

    December 15, 2014 at 12:43 PM

    This looks tasty – I’m all about soup these days!! (people don’t like cilantro???? just kidding – I know it is a love or hate type thing)

    Reply

  33. Katie says

    December 15, 2014 at 4:10 PM

    I love all these flavors!

    When I’m feeling bad (GI bad, that is) I make this soup that I learned about when things were REALLY bad for me. I steam equal parts spinach, green beans, zucchini, and parsley and then puree with the steaming water. You only need a pinch of salt and it is truly delicious!

    Reply

  34. Kim K. says

    December 15, 2014 at 4:17 PM

    thai thai thai! yummy yummy yummy!!!!! i love all thai things especially coconut. need this in my belly this winter!

    Reply

  36. Meghan@CleanEatsFastFeets says

    December 15, 2014 at 6:01 PM

    I’m a souper star. Thought you’d appreciate that.

    I adore the flavors in here and also happen to have a cabbage or two in my fridge right now. I could pretty much live off soup this time of year. True story: I’m actually reheating some of Saturday night’s Minestrone Soup for dinner tonight, along with a butternut squash drop biscuit. Mmm, can we somehow make those good for gut health too?!

    Reply

  42. Sarah Jane @ TheFitCookie says

    December 15, 2014 at 11:02 PM

    I had never been a huge soup person, but I do love Thai coconut soups! This one looks sooo good. I love your photography too! I am working on mine – it’s taking some time for me to get it down but I think I’m getting the hang of it 😉

    Reply

  45. jobo says

    December 16, 2014 at 12:29 PM

    I LOVE SOUP!!! and coconut flavor is my latest obsession for everything! this sounds delish. I love adding basil to soup…simple but so tasty.

    Reply

  47. Brandi says

    December 16, 2014 at 9:20 PM

    I love soup! There’s just something about it. I love that you added cabbage…..I love that stuff. Growing up my mom made cabbage soup :). Great memories 😉

    Reply

  52. Stephanie says

    February 23, 2016 at 2:33 PM

    Does this recipe double well, or freeze well? Looking for something different for a soup swap! Looks so good, I will try it soon!

    Reply

    • Cotter Crunch says

      February 23, 2016 at 4:19 PM

      I think it freeze quite well. Just have to mix the coconut milk up again once thawed. Easy! Doubling works as well but I would adjust the lemon grass and other spices to your liking once double. Just taste it and continue to add bit by bit. Does that make sense?

      Reply

  64. Meghan@CleanEatsFastFeets says

    October 25, 2017 at 12:33 PM

    Retest or not, I want to skinny dip in the bowl of amazingness.

    Did I mention I’m freezing right now too? The first time since I was pregnant with Ave; maybe this means my hormones are finally regulating. Fingers crossed; now pass me a spoon please.

    Reply

  67. David Thomson says

    November 10, 2017 at 3:55 AM

    This has become my breakfast wake-me-up soup!! Love it, great flavours.

    p.s. Love the site too, though I don’t think my printer does!

    Reply

  69. Katie says

    March 19, 2018 at 9:03 AM

    Very good. But the soup turned purple when I added the cabbage. Not as appetaling as your photo but yummy. Added some shrimp for extra protein katie

    Reply

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    July 19, 2018 at 4:13 AM

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  78. CatieFranc says

    January 15, 2019 at 7:09 PM

    I plan to make this right now, it looks like a good healthy soup on a chilly day. I have some extra kaffir lime leaves – do you think I could add these in too? Thank you for the recipe!

    Reply

  79. Anne says

    February 26, 2019 at 1:02 PM

    I’ve just made this with the addition of broccoli, mushrooms and spring onions. Input an extra teaspoon of chilli paste in, and used lemon grass chilli paste. I must say the flavours are amazing. I’m hoping hubby likes it.m

    Reply

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