Coconut and vegetable soup

Tonight I wanted to finish a portion of coconut milk, but did not want to prepare a dessert. So, I simply asked my husband “how can I use the coconut milk? Shall I do a carrot soup?” And he simply answered: “You could do a Tom kha gai”. Well, I had never heard of it before, so I searched for the recipe and found out that most of the ingredients I did either not know how to source them or could not have because of my histamine intolerance.

So I decided to follow the request and reinvent it 😊

Ingredients (3 portions or 2 big ones)

  • 1 glass of coconut milk
  • 1 small white onion
  • 400gr of blue potatoes
  • 250gr sweet bell peppers (I used the red and orange baby ones)
  • 500gr cauliflower
  • 1 small piece of fresh ginger
  • 1 piece of turmeric
  • Fresh thyme in sprigs (I used 5)
  • Salt
  • Extravirgin olive oil


First wash and rinse well all your vegetables and spices.

Pour 1 table spoon of olive oil in a 25cm diameter pot and set the fire on medium low. Cut the onion into small pieces and add it to the pot. Let cook still it is a light blond color, add water if it is frying or coloring too fast. Meanwhile peel the potatoes and cut them into chunks. Add them into the pot as soon as the onion is blonde. Let it simmer with half glass of water while cutting the bell peppers in slices of around 1cm. Add to the other vegetables and salt to taste. At this point, cut the cauliflower into squares and add it to the pot followed by the thyme sprigs. I put them on the side of the pot for the flavor and took them away before serving the soup. Cover with coconut milk (400gr), switch the fire to low (so it does not boil) and cover the pot with its lid.

At this ping you can peel the and the curcuma, grate them finely and add to the soup ingredients. Let cook around 30 minutes with the lid on and when the cauliflower is cooked you can turn off the fire.

I prepared next to it some basmati rice. It was super yummy when poached in the soup.

Let me know how you like it!

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