Is it cold outside? Do you want something fast an easy? This is your dish. I have an obsession with Thai food, it’s true. I love the bold flavors and the layers of spice put into each dish. I also love that you can whip up dinner one big pot and call it a night. Limited cleanup and a rocking dish… that’s all I could ever ask for in a dinner.


Coconut milk to me is so light an airy, yet comforting and cozy at the same time. I could eat this soup all year-long. I love a good coconut milk based soup where you can layer on the spicy and flavor. It makes it seem complex even when it’s so easy and simple. When it comes to coconut milk, i’m super picky. Some milk isomer watery than others and some are more creamy. I go for the creamy. Which is why I recommend you pay attention to the brand you are buying. I recommend Chaokoh full fat coconut milk.



Prep time: 10 minutes

total time: 30 minutes


2.5 cups chicken stock
1 14.5 oz can full fat coconut milk (chaokoh recommended)
1 tbsp vegetable oil
2 tbsp Thai chili paste
1 tbsp soy sauce
1 tbsp fish sauce
1 Thai chili, minced
2 tbsp ginger, minced
1 stalk lemongrass, cut in half and hard outer layers removed
1 tbsp granulated sugar
1 large lime, juice of
1 large carrot, julienned
1 cup brocoli florets
1/2 cup French green beans
1 medium yellow onion, large dice
Chopped cilantro or scallions for garnish


Heat a wok (or large pot) to high heat. Add vegetable oil, ginger, and Thai chili. Sauté in wok for about 30 seconds.

Add in chicken stock, coconut milk, soy sauce, fish sauce, sugar, lemongrass, lime juice and chili paste. Bring to a boil then turn down to low. Let cook for 10 minutes to let flavors develop.

Add in broccoli, carrots, and onion. Cook for another 5 minutes till vegetables are tender.

Serve hot with cilantro or scallions for garnish.

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