Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Cauliflower Leek Soup
20 minutes to assemble
35 minutes to cook
Total time: 55 minutes
35 minutes to cook
Total time: 55 minutes
6-2 cup servings (12 cups soup)
20 minutes to assemble
35 minutes to cook
Total time: 55 minutes
35 minutes to cook
Total time: 55 minutes
6-2 cup servings (12 cups soup)
Coconut Ginger Soup Base combined with Coconut Milk gives this soup a savory Thai twist. Make it vegan by switching out chicken broth for vegetable broth.
Ingredients
- 2 tablespoons peanut oil
- 4 cups chopped leeks (triple washed)
- 6 cups coarsely chopped cauliflower florets
- 2 carrots, grated
- 6 cloves garlic, chopped
- 1-2.1 oz box Coconut Ginger Soup Base
- 8 cups chicken broth or vegetable broth
- 1-13.5 oz can Coconut Milk
- 1/4 cup chopped fresh basil
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
- In a large pot, heat peanut oil.
- Add leeks. Cook over medium heat until soft, about 5 minutes.
- Add cauliflower, carrots, garlic and Coconut Ginger Soup Base (both inner envelopes). Mix well.
- Cook on medium heat 5 minutes, stirring occasionally.
- Add broth of choice. Bring to a boil.
- Reduce heat to medium low. Simmer until cauliflower is tender, about 5 minutes.
- Add Coconut Milk, basil, salt, and pepper. Cook an additional 5 minutes and serve.
In This Recipe
This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand’s famous Tom Ka Gai.