Broccoli Soup (with Coconut Milk and Green Curry)

ByChristopher Posted on

This cozy broccoli soup with Thai green curry paste, coconut milk, and kale is a lighter, dairy-free twist on the classic — bold in flavor and nourishing in every bite.

Table of Contents

In this post, I’ll show you exactly how to make my go-to broccoli soup that’s full of vibrant color, creamy texture, and warming spices. Unlike traditional broccoli cheddar soup, this version skips the cheese and adds Thai green curry paste for a little kick and complexity. It’s made with just a few fresh ingredients, all simmered together until tender, blended smooth, and finished with coconut milk and lime juice for a bright, balanced finish.

You’ll also find tips for variations, storage, and my favorite toppings that take this healthy soup to the next level!

Why You’ll Love This Recipe

As a home and entertaining expert and recipe developer, I’ve tested countless broccoli soup recipes, but this one stands out. It’s quick enough for a weeknight meal, uses simple everyday ingredients, and brings bold, unexpected flavor to the table. It’s cozy, creamy, and packed with veggies. No heavy cream or cheese needed!

Whether you’re serving it as a starter, a light lunch, or a comforting dinner, this soup has earned its spot in my regular rotation. And trust me, once you try it, it might just become your new favorite too.

Ingredients You’ll Need

Here’s exactly what goes into this flavor-packed soup, plus a few pro tips:

  • 2 tbsp olive oil – For sautéing and building flavor.
  • 1 small onion (or ½ a large onion), diced – Yellow or white onion both work well.
  • 4 garlic cloves, minced – Fresh garlic is key for depth.
  • 2 tbsp green curry paste – Adds heat and a punch of Thai-inspired flavor.
  • 2 small potatoes, diced – Use Yukon Gold or Russet for creaminess.
  • 1 large head of broccoli (or 2 small crowns), chopped – Use stems and florets for less waste and more flavor.
  • 4 cups vegetable broth – Low sodium if possible.
  • Salt + black pepper, to taste
  • 1 head of kale, chopped – Curly or lacinato kale works; remove thick stems.
  • 1 can (400 ml) coconut milk – Use full-fat for best results.
  • Juice of 1 lime – Adds brightness and balances richness.

Directions: How to Make This Broccoli Soup

  1. Sauté onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook for 5–7 minutes, until soft and translucent.
  2. Add garlic & curry paste: Stir in garlic and cook for 2 minutes. Add curry paste and cook for 1 minute, stirring constantly to release aroma.
  3. Char veggies: Add the diced potatoes and chopped broccoli. Let them cook for 2 minutes to develop a bit of color and flavor.
  4. Simmer: Pour in the vegetable broth, season with salt and pepper, cover, and simmer for 20 minutes.
  5. Add kale: Stir in chopped kale and simmer covered for 10 more minutes. Don’t worry if all the greens aren’t submerged—they’ll steam and soften beautifully.
  6. Blend: Use an immersion blender to blend the soup until smooth and creamy.
  7. Finish: Stir in the coconut milk and lime juice. Simmer for an additional 10 minutes to let all the flavors meld. Taste and adjust seasoning if needed.
  8. Serve: Ladle into bowls and garnish with your favorite toppings (see below!)

Topping Ideas to Elevate Your Broccoli Soup

Toppings are optional, but they truly make the soup feel complete. Here are some of my favorite finishing touches:

  1. Toasted coconut flakes – for crunch and tropical flair
  2. Chili oil or sriracha – for extra heat
  3. Fresh cilantro or Thai basil – for herbaceous brightness
  4. Chopped roasted peanuts, pumpkin seeds or cashews – adds texture and richness
  5. Thinly sliced green onions – adds freshness and crunch
  6. Crispy chickpeas or croutons – for protein and bite

Recipe Tips

Use the whole broccoli — Don’t toss those stems! Just peel the tough outer layer and dice them small.

No immersion blender? Carefully transfer the soup to a high-powered blender in batches. Blend until smooth, then return to the pot.

Adjust the heat — Use more or less curry paste depending on your spice preference.

Don’t skip the lime — It wakes up the flavors and balances the richness of the coconut milk.

Make it more filling — Add cooked rice, lentils, or shredded chicken for a heartier meal.

Storage & Make Ahead

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Let the soup cool completely, then freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
  • Reheat: Warm over medium-low heat, stirring occasionally. Avoid boiling to preserve the texture of the coconut milk.

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FAQ

Yes! Just toss it in frozen — no need to thaw. It works perfectly in this recipe.

Absolutely. Add it in the last 5 minutes of simmering since it wilts quickly.

You can skip it, but it won’t have the same Thai-inspired flavor. Try a dash of cumin, turmeric, and chili flakes instead.

It has a mild-medium kick. For less heat, use 1 tbsp curry paste instead of 2.

Final Thoughts

This Thai-inspired broccoli soup is the kind of recipe that makes you feel good from the inside out. It’s cozy, nourishing, and full of flavor — everything I want in a homemade soup. Whether you’re craving something a little different from the classic broccoli cheddar, or just looking for a cozy weeknight dinner that’s healthy and satisfying, this recipe is for you.

I hope you give it a try — and if you do, let me know what you think in the comments or tag me on Instagram. I love seeing how you make my recipes your own!

Want to connect? Follow me on Instagram for more delicious recipes and food tips.

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