Thai Style Coconut Cream Soup by Tarla Dalal

Tarla.Dalal's picture

Nov. 28, 2013

Thai style coconut soup is a very unique oriental soup, which will be loved by your family and friends. This soothing and aromatic soup combines coconut milk with fragrant lemongrass and pungent onions to create a tantalising outcome, while veggies like broccoli and baby corn add volume and crunch to it. Serve it at a party and it will raise your guests' expectations of the meal very high


Chopped lemon grass 1/4 Cup (4 tbs) (hare chai ki patti)
Oil 1 Teaspoon
Finely chopped onion 1/4 Cup (4 tbs)
Blanched babycorn roundels 1/2 Cup (8 tbs)
Blanched broccoli florets 1/2 Cup (8 tbs)
Coconut milk 2 Cup (32 tbs) (nariyal ka doodh)
Salt and ground black pepper To Taste
Cornflour 1 Tablespoon , dissolved in 2 tbsp cold water



1. In blender, combine lemongrass and 2 tablespoons of water. Blend into a smooth paste. Strain the mixture using a sieve and keep aside.


2. In a skillet (kadhai), heat oil, add chopped onion and saute over medium flame for 1 minute.

3. Add baby corn, broccoli and saute for another minute.

4. Stir in coconut milk, 1 cup of water, lemon grass mixture and salt. Bring to boil.

5. Pour corn flour-water mixture, mix well and cook for 3-4 minutes, stirring continuously.

6. Turn off the flame, add the pepper powder and mix well.


7. Serve hot and enjoy!


You can increase or decrease the amount of corn flour depending on the consistency you like.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 463Calories from Fat 361

 % Daily Value*

Total Fat 43 g66.2%

Saturated Fat 36 g180%

Trans Fat 0 g


Sodium 238 mg9.92%

Total Carbohydrates 21 g7%

Dietary Fiber 5 g20%

Sugars 6 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet