Creamy Coconut Broccoli Soup. Recipe and Food Photography by Shika Finnemore, The Bellephant

Creamy Coconut Broccoli Soup

Packed full of delicious flavours, this Creamy Coconut Broccoli Soup is the ultimate healthy comfort food. If you’re a fan of thai food, you’ll love this! The combination of ginger, lime leaves and coconut cream adds great depth of flavour.

This Creamy Coconut Broccoli Soup is super easy to make and perfect to double up. To adjust the spiciness of this soup, just reduce (or increase 😛 ) the number of chillies or opt for a milder curry powder.

Love coconut and spice? Check out my Sri Lankan Coconut Lentil Curry or Sri Lankan Coconut Aubergine Curry.

If you try this recipe out, be sure to tag me using #thebellephant on Instagram, Twitter or Facebook.

Creamy Coconut Broccoli Soup. Recipe and Food Photography by Shika Finnemore, The Bellephant

Creamy Coconut Broccoli Soup

Total Time: 30 minutes

Serves: 4

Creamy Coconut Broccoli Soup


  • 2 tbsp coconut oil
  • 1 onion, finely diced
  • 6 garlic cloves, minced
  • 1 thumb of ginger, minced
  • 3 green chillies, finely chopped (optional)
  • 2 tbsp curry powder
  • 8 kaffir lime leaves
  • 250ml coconut cream
  • 500ml water, boiled
  • 1kg broccoli, chopped
  • Salt to taste
  • Optional toppings:
  • Herbs
  • Sliced spring onion
  • Roasted peanuts
  • Crispy onions


  1. Heat the coconut oil in a large pot. Sauté the onion for around 5 minutes until golden. Add the garlic, ginger, chillies and 1/2 tsp of salt. Sauté for a further 2-3 minutes.
  2. Stir in the curry powder, lime leaves, coconut cream, water and broccoli.
  3. Bring to the boil then reduce and simmer for 10-15 minutes until the broccoli is tender.
  4. Fish out the lime leaves, add salt to taste and blend until smooth.
  5. Top with your favourite herbs or to add a crunch serve with sliced spring onions, roasted peanuts, fried onions. Enjoy!



  1. I am so excited to try this recipe!!! I’m curious as to which type of curry powder I should use, it looks to be Thai inspired so I’m wondering if Garam masala Would be used ?

    • thebellephant

      Hi Lea, Garam Masala may be a little overpowering in this soup though I’d be curious to try it out myself. I use a standard mild curry powder that you can pick up from the supermarket – they’re usually yellow in colour and are turmeric based with garlic, ginger, onion etc in them. The Thai flavours of this soup come from the combination of ingredients like kaffir lime leaves, ginger and coconut cream. Hope you enjoy this! Shika x

  2. I love Thai food and this looks like an exotic, tasty variation on the broccoli soup that I’m accustomed to in North America. I’m going to shop for ingredients tomorrow and give it a try, but I still have a lot to learn about chilies so, when the recipe calls for green chilies, is there a particular kind that’s commonly used in Sri Lankan cooking that I should look for? I’ve just discovered your site by following a Pin for your Coconut Lentil Curry and am looking forward to trying some of your other recipes as well.

    • thebellephant

      Hi Sandra, great to hear it! I just get any small green chillies I can find such as Bird eye or finger chillies. They’re usually available in supermarkets here in England and so I hope they are where you are too :-). Hope you enjoy the recipes and I’d love to see pictures of what you cook up so please do share them with me via social media using #thebellephant. xx Shika

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