Red Cabbage Soup

Thai Purple Cabbage soup with Coconut Milk

Rich and colorful, Purple cabbage soup( or Red Cabbage Soup) is a Thai cusine inspired easy soup that’s easy and satiating. Fortified with antioxidants and anti inflammatory richness, cabbage is undeniably a rich source of nutrients that compound it as a superfood. And red cabbage(although I like to call it as purple) stands to gain much more gravitas in terms of its nutritional properties that make it a great source of nutritional wonders.

Low carb, easy ,Paleo and Vegan is what this soup can be summed up as. With nutrients and fibers together, cabbage provides all of calcium, potassium and magnesium needed for healthy bones. So in a way, a disgestive friendly ,easy vegan soup .

As coleslaw salad , purple cabbage offers a great sight , but for me, a soup is the best that satiates my hungry soul that craves for healthy options .

Light and comforting, this luxuriously layered soup with a beautiful purple hue offers an undertone of thai flavors due to the use of coconut milk and lemon grass and is an astonishing display of the right balance of flavors that disseminates into the soup making it a prize winning glory.

With an undertone of Thai herbs that compliments the coconut milk, it is fragrant with a taste that offers a tinge of oriental flavors. I have used Maggi Coconut Milk powder here, but you can choose to use fresh milk as well. And in case you wish to buy , you can check the link on amazon here.

Smooth and creamy, its a light soup that is not just healthy but satiating as well.Scoring high on visual appeal due to the rich colorful note, it actually reminds me of all things beautiful,shining like those spring blooms in your garden this one feels the air with an atmosphere of spring although ; with its intense color it can well fit as a fall beauty, warm and comforting , covering all aspects of the fall season.

thai red cabbage soup with coconut milk

thai red cabbage soup with coconut milk

Visually stunning in appearance, it tastes as good as its sophisticated identity ,exuberating with deep and intense flavors of the lemon grass . Creamy from the coconut milk, it makes a fine blend once pureed. I like to add in some carrots and some sweet potatoes for that extra thickness.But even if you dont, it still conjures up the best of flavors that a red cabbage can yield by mixing up an oriental profile.

For me coconut milk in a curry always somehow suits best as a Thai based profile with its sweetness that compliments the herbs. Translating the same taste, I have also added a little thai curry paste to enhance and elevate the flavors that dominate the overall taste. A little curry paste, lemongras, galangal and coconut milk is all that needs to make this a phenomenal thai inspired purple cabbage soup.

Resplendent in a purple gaze, this one is an exuberance of tropical flavors that soothes the mind.Cool and comforting ,the flavors assimilate to form an outstanding fervor and joy of creaminess , its a confluence of all things exotic and beautiful and is a drool worthy version of a  based cabbage soup. As a week day or a weekend night, this one is sure to keep your blues at bay.


Thai Purple Cabbage soup with Coconut Milk
Prep time
Cook time
Total time
Thai Purple Cabbage Soup with ccoonut milk is a beautiful and easy soup that is inspired by Thai flavors.With a rich purple hue, the coconut milk adds a gorgeous creamy texture while the thai herbs especially lemon grass seals it as a thai inspired soup.
Recipe type: Soup
Cuisine: Thai
Serves: 4
  • Purple(Red) Cabbage 2.5 cups
  • Sesame Oil 1 tbsp
  • Lime Juice 1 tbsp
  • Garlic 1 tsp chopped
  • Shallots chopped 1
  • Red Chilli Paste 1 tbsp
  • Coconut Milk 2 cups (can also add less)
  • vegetable Stock 4 to 5 cups
  • Lemon Grass 2 stalks
  • Galangal 1 inch
  • Red Curry Paste(or any other flavor) 1 tsp
  • salt as per taste
  • sugar 1 tsp
  • Thai Chillis 2 chopped
  1. Chop the cabbage
  2. In a deep pot, add oil, and saute the garlic and shallots.
  3. Fry and add the cabbage.Add galangal
  4. Add the chillis and curry paste .Fry for the while .
  5. Now add the stock , lemon grass, salt, sugar and let the soup cook on low flame for around 15 mins until done
  6. Puree the soup, strain and put it back in the pan
  7. Stir it on low flame for a few minutes and ddd the light coconut milk
  8. Add lime juice, salt and Black Pepper
  9. Stir until the soup attains a creamy texture.
  10. You can add additional thai chillies and a dash of fish sauce as well .
  11. Serve in bowls. garnish with anything that you wish like chillis, chilli sauce, and spring onions.


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