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RECIPE : Thai soup with coconut milk

by La Boite à Grains 05 Jun 2024 0 comments
RECETTE : soupe thaï au lait de coco - La Boite à Grains

By Véronique Cousineau, Naturopath, NHN

Here's a Thai-inspired soup that doesn't give away its place! Full of flavour, it can be prepared in no time. It's naturally allergen-free and packed with excellent nutrients, including powerful antioxidants.

It's also a great opportunity to skip the broccoli tail that's been sitting in the back of the fridge. Feel free to double the recipe if you have several guests.

Preparation10 minutesCooking time:25 minutesPortions2 soup meals


  • 1 tbsp. coconut oil
  • 2 organic garlic cloves
  • 4 organic green onions, cut into large pieces
  • 1 piece organic ginger root, grated
  • 1 cup organic broccoli stems, peeled and sliced
  • 1 cup organic sweet potato, peeled and diced
  • 1 can (400 ml) coconut milk
  • 3 cups organic vegetable broth, reduced in salt
  • 6 organic shiitake mushrooms, sliced
  • Fresh cilantro


  1. In a medium-sized pot, sauté garlic, green onions and ginger in coconut oil.
  2. Stir in diced vegetables and mix to combine.
  3. Add coconut milk and vegetable broth. Bring to a boil. Cover and simmer for about 20 minutes over medium heat.
  4. Add the mushrooms and a handful of coarsely chopped coriander. Finish cooking for 5 minutes.
  5. Serve immediately with lemon or lime slices.






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