Thai Coconut Soup

Recipe Description

Thai Coconut SoupServes 6


  • 2 teaspoons avocado oil
  • 3 scallions, white parts minced, green parts sliced thin
  • 6 tablespoons minced fresh cilantro
  • 2 tablespoons red curry paste
  • 4 teaspoons fish sauce
  • 4 cups chicken broth
  • 3 1/2 cups coconut milk (from 2 cans)
  • 1 sweet potato, peeled, quartered, and sliced thin
  • 3 tablespoons lime juice (from 2 limes)
  • 6 ounces pumpkin seeds


Microwave the avocado oil, scallion whites, 3 tablespoons cilantro, and curry paste on high for 4 minutes. Pour the microwaved ingredients into a crock pot then add the fish sauce, chicken broth, coconut milk, sweet potato, and lime juice. Cook on high for 4 hours then puree with an immersion blender. Portion soup into serving bowls and sprinkle with scallion greens, pumpkin seeds, and remaining 3 tablespoons of cilantro. Serve.

Recipe Details

  • Date March 7, 2014
  • Tags soups

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