Name: Easy Cold Strawberry SoupEasy Cold Strawberry Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 can (13.5 oz) full-fat coconut milk; 4 cups low-sodium vegetable broth; 2 stalks fresh lemongrass, minced; 1 inch fresh ginger, minced; 1 red bell pepper, diced; 2 medium carrots, sliced; 1 cup mushrooms (shiitake or button), sliced; 2 tbsp freshly squeezed lime juice; 1 cup fresh basil leaves

Just when summer begs for something light, creamy, and packed with punchy flavors, this thai-inspired coconut summer soup steps in to save your day. Imagine a steamy bowl swirling with velvety coconut milk, fresh herbs, colorful veggies, and a zesty hit of citrus that shouts “tropical vacation” with every spoonful. This dish is perfect whether you’re lounging on your porch or gathering with friends for an easy, healthy meal—the kind of soup that brings warmth and sunshine even if you’re dining indoors. This thai-inspired coconut summer soup is a quick, reliable favorite bound to make any mealtime feel like a mini escape.

Easy Cold Strawberry SoupEasy Cold Strawberry Soup Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this thai-inspired coconut summer soup brings a vital note—coconut milk for creaminess, fresh vegetables for crunch and color, fragrant aromatics, and a finishing flourish of lime. These aren’t just your everyday pantry staples; each one helps layer the dish with irresistible flavor and summer personality.

Coconut milk: Choose full-fat for decadent creaminess, the base that gives this soup its signature silken texture.
Vegetable broth: Keeps things light and plant-based, letting the coconut and herbs truly shine.
Fresh lemongrass: Bright, citrusy, and fragrant, lemongrass is quintessential for that Southeast Asian flair.
Fresh ginger: Adds zing and a bit of gentle heat, waking up all the flavors in the soup.
Red bell pepper: Gorgeous pops of color and natural sweetness; a summer staple in every spoonful.
Carrots: Sliced into cheerful coins, they bring crispness and a touch of earthy sweetness.
Mushrooms: Shiitake or button both work well, giving the soup an irresistible savory note and extra depth.
Freshly squeezed lime juice: Just before serving, lime adds the perfect zingy sparkle.
Fresh basil leaves: Torn and tossed in at the end, basil infuses the soup with aromatic, peppery green freshness.

How to Make thai-inspired coconut summer soup

Step 1: Prep Your Ingredients

Gather all your produce and herbs, then give everything a good wash. Mince the lemongrass and ginger finely to help them release as much fragrance as possible. Dice the bell pepper and slice the carrots and mushrooms into bite-sized pieces, so every spoonful is colorful and manageable.

Step 2: Sauté the Aromatics

Set a large pot on medium heat and drizzle in a splash of neutral oil—grapeseed or canola work beautifully. Add the minced ginger and lemongrass, stirring gently. Within two minutes, your kitchen will be bursting with mouthwatering aroma; resist the temptation to rush this part, as it sets the foundation for your thai-inspired coconut summer soup.

Step 3: Add the Vegetables

Stir in your diced red bell pepper, sliced carrots, and mushrooms. Let them cook for about five minutes, stirring occasionally. This brief sauté softens the veggies just enough while sealing in their vibrant color and fresh flavors—think of this as letting the summer garden take center stage.

Step 4: Simmer with Broth and Coconut Milk

Pour in the vegetable broth and coconut milk, combining all those glorious flavors. Bring your soup to a gentle simmer (not a rapid boil) and cook for about 10 minutes. The coconut milk will turn the broth luxuriously creamy, while the veggies finish getting tender and rich with flavor.

Step 5: Finish with Citrus and Herbs

Once everything is tender, add the freshly squeezed lime juice and roughly torn basil leaves. Give your thai-inspired coconut summer soup a quick taste and add salt as needed. The citrus and herbs create an instant summery brightness; don’t skip this last-minute touch, it truly ties everything together!

How to Serve thai-inspired coconut summer soup

Garnishes

The right garnish adds fresh dimension, so shower your bowls with extra torn basil, a few whole leaves, or an additional squeeze of lime right before serving. For a final flourish, add thinly sliced red chili for heat or toasted coconut flakes for crunch.

Side Dishes

This soup is wonderful with a side of jasmine rice to soak up the creamy broth, or pair it with a crisp cucumber salad for a contrast in temperature and texture. Even warm naan or crusty bread loves being dipped into the coconut-rich broth of your thai-inspired coconut summer soup.

Creative Ways to Present

For a fresh twist, serve individual portions in small mugs or coconut shell bowls for a party vibe. If you’re hosting, set out a tray of fresh herbs, lime wedges, and chili slices so each guest can customize their bowl—a surefire way to make your thai-inspired coconut summer soup the star of any meal.

Make Ahead and Storage

Storing Leftovers

Let leftover soup cool completely, then transfer it to an airtight container and refrigerate. The flavors meld beautifully overnight, making for an even more irresistible bowl the next day.

Freezing

This thai-inspired coconut summer soup can be frozen! Pour cooled soup into freezer-safe containers, leaving a little space for expansion. Thaw in the fridge before reheating to preserve the bright flavors and creamy texture.

Reheating

Gently warm the soup over medium heat on the stovetop, stirring often. Avoid boiling to keep the coconut milk from separating. Add a splash more broth or coconut milk if the soup has thickened in the fridge.

FAQs

Can I use light coconut milk instead of full-fat?

Absolutely! Light coconut milk will make the soup a little less creamy, but it’s still refreshing and packed with flavor. Choose whichever best fits your taste or dietary preferences.

Is it possible to add protein to this soup?

Definitely! Cubed tofu or cooked shrimp work really well, added after simmering so they don’t overcook. Chicken can also be used, but keep the soup light by shredding it finely.

What can I substitute for lemongrass if I can’t find it?

If fresh lemongrass is scarce, try a little extra lime zest and a few drops of lemongrass paste or even lemon balm leaves. These swaps keep your thai-inspired coconut summer soup citrusy and fragrant.

How spicy is this soup?

This recipe is incredibly mild as written, letting the coconut and summer veggies shine. If you love heat, just toss in a sliced red chili or a dash of chili oil with the garnishes.

Can I make this ahead and serve it cold?

Absolutely! Thai-inspired coconut summer soup is surprisingly delicious chilled, almost like a coconut gazpacho—but with all those bright herbs and creamy undertones still shining through.

Final Thoughts

If you crave a dish that’s about ease, color, and big, big flavor, you need to try this thai-inspired coconut summer soup at least once—though I promise, you’ll come back for more! It’s comforting, refreshing, absolutely gorgeous, and so simple to make. So invite some friends, pull out your prettiest bowls, and let this soup steal the summer show.

Easy Cold Strawberry SoupEasy Cold Strawberry Soup Recipe