Gluten Free Spicy Thai Soup Recipe

Savor spicy, Thai-inspired cauliflower soup with this fragrant, gluten-free recipe. Enjoy the delightfully silky flavor courtesy of coconut milk, curry paste and cauliflower florets.
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Ingredients
Recipe yields 12 servings
1 large head cauliflower, cut into florets
1 large yellow onion, diced
4 garlic cloves, quartered
2 Tbsp coconut oil, melted
Black pepper to taste
1/4 cup red Thai curry paste
32 oz vegetable broth (gluten free if needed)
2 Tbsp lemon zest
1/4 tsp salt
1 1/2 cups coconut milk
Hot sauce, for garnish
2 scallions, chopped and reserve some for garnish
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Directions
Step 1

Preheat oven to 400°.

Step 2

In a bowl, toss the cauliflower florets, onion and garlic with the coconut oil. Transfer to a rimmed baking pan. Season with black pepper. Bake for 25 minutes, or until just browned. Let cool.

Step 3

In a blender, combine the cauliflower and onion, red curry paste, vegetable broth, lemon zest and salt. Blend until very smooth.

Step 4

Transfer the cauliflower mixture to a saucepan. Place the saucepan over medium heat. Stir in the coconut milk (discard the water). Bring to a simmer, reduce the heat to low and cook for 10 to 15 minutes.

Step 5

Serve hot with a drizzle of hot sauce and a sprinkle of scallions.

Prep Time: 60 minutes
Servings: 12
Calories: 60
Make this for: Heart Healthy
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:60
total fat:3g
sat fat:2g
cholesterol:0mg
sodium:425mg
total carb:7g
fibers:1g
proteins:1g

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Review for Gluten Free Spicy Thai Soup

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Carly Baldwin
Love this! I will be making this again and again, as I'm a huge soup lover

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Recipe Reviews
Reviews for  Spicy Thai Soup
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Carly Baldwin
Love this! I will be making this again and again, as I'm a huge soup lover

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Gluten Free Spicy Thai Soup Recipe

Ingredients
Recipe yields 12 servings
1 large head cauliflower, cut into florets
1 large yellow onion, diced
4 garlic cloves, quartered
2 Tbsp coconut oil, melted
Black pepper to taste
1/4 cup red Thai curry paste
32 oz vegetable broth (gluten free if needed)
2 Tbsp lemon zest
1/4 tsp salt
1 1/2 cups coconut milk
Hot sauce, for garnish
2 scallions, chopped and reserve some for garnish
Directions
Step 1

Preheat oven to 400°.

Step 2

In a bowl, toss the cauliflower florets, onion and garlic with the coconut oil. Transfer to a rimmed baking pan. Season with black pepper. Bake for 25 minutes, or until just browned. Let cool.

Step 3

In a blender, combine the cauliflower and onion, red curry paste, vegetable broth, lemon zest and salt. Blend until very smooth.

Step 4

Transfer the cauliflower mixture to a saucepan. Place the saucepan over medium heat. Stir in the coconut milk (discard the water). Bring to a simmer, reduce the heat to low and cook for 10 to 15 minutes.

Step 5

Serve hot with a drizzle of hot sauce and a sprinkle of scallions.

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