Coconut Thai Borscht
Want an awesome beet soup that will rock your world? This Coconut Thai Borscht has your name on it. It's made with typical Thai flavors like ginger, garlic, coconut, lime, and not-so-typical beets. The combination is incredible. It's an easy-to-make healthy recipe you will LOVE!
Just look at that color!!!
I'm not usually such a pink girl, but that bowl of brightness has me changing my ways. Isn't it so pretty? It's seriously the most Valentine's Day appropriate soup I've ever laid eyes on.
So for all things pink and pretty today, let's eat Coconut Thai Borscht!
And let's eat it anytime we need a splash of color in our lives/ warming up/ a delicious bowl of soup.
I have a theory about Thai curry pastes. Want to hear it? I think that the best pastes have the least amount of English on the packaging. That's how I choose which brand to buy and it's always worked out for me.
The jar I normally reach for wasn't on the shelf when I went shopping. That little package up there with lots of Thai writing on it is super flavorful. If you can find it where you shop, definitely pick it up. If not, look for as little English on the package as possible.
Side note – that brand up there (Nam Jai Brand) has Whole30 compliant ingredients.
If you love this Coconut Thai Borscht as much as I do, make sure to give it a 5-star rating in the comments below!
Coconut Thai Borscht
If you love this recipe as much as we do, let us know with a 5-star rating!
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 1 tablespoon chopped ginger
- 4 cloves garlic, smashed
- 2 tablespoons Thai red curry paste
- 1 ½ lb. beets, peeled and cubed
- 4 cups stock, veggie and chicken both work well
- 15 ounce can coconut milk, save a little if you'd like to drizzle it on top
- Juice of 1 lime
- Sea salt, to taste (about 2 teaspoons)
- Optional toppings: coconut milk, sesame seeds, cilantro
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and let it cook until soft and starting to brown, about 5 minutes. Add the ginger, garlic, and Thai curry paste and cook for 2 minutes more.2 tablespoons coconut oil, 1 large onion, 1 tablespoon chopped ginger, 4 cloves garlic, 2 tablespoons Thai red curry paste
- Add the beets and stock to the pot and bring it to a boil. Reduce the heat and simmer for 20 minutes, or until the beets are soft.1 ½ lb. beets, 4 cups stock
- Transfer the soup to your blender (or use an immersion blender) and blend on high until smooth. Return the soup to the pot and add the coconut milk and lime juice. Season to taste with sea salt then serve the soup with any or all of the toppings.15 ounce can coconut milk, Juice of 1 lime, Sea salt, Optional toppings: coconut milk, sesame seeds, cilantro
This recipe is part of our Valentine's Day Dinner Ideas series.
Hi, love this borscht recipe because it made me feel so warm inside. I had so much energy. I think it’s important to tell people how this recipe of beets helps in giving the body a burst of magnesium that’s good for the heart. It was do tasty. I added all purpose seasonings.
I love this recipe for the beets I get in my CSA box. Borscht, traditional or fun like this one, is the only way I can make them palatable. I only had 1 tbsp of red curry paste, so I used one tablespoon of green curry paste too. It was still delicious!
My friend made it and gave me a container and I LOVE it sooooo much!
She just sent me the recipe so I’ll be making if for myself now.
Thank you for this wonderful addition to my ‘menu’ at home!
Excellent! And a beautiful color. I only used 2 tsp of curry paste which was good for us. Cut the Beets small, they took about 40 mins to soften.
My friend made a Borscht Thai soup and I just had it. Delicious. I did not know whether to eat it cold or warm/hot so I tried both ways. Both ways delicious. the recipe did not specify.
I made this soup last month and loved it so much I made a double batch and froze it in single servings. Now I can enjoy it anytime. Love,love,love this recipe!
That makes me so happy to hear! Hooray!
Great, easy soup!! I didn’t have the red thai curry paste so I substituted 1tsp sweet curry powder and 1 tsp hot curry powder – delicious
Can this be frozen?
I haven’t tried freezing it but most soup freezes very well so I suspect that this one would, too. 🙂
I added in sweet bell pepper and tomato and this is my new favorite soup. Thanks!
It sounds like great additions!
I have been making beet soup for 40 years and this is the best I’ve ever tasted!!! My new go to! Thanks so much!
I’m so happy to hear you enjoyed the recipe! Thank you for coming back to let us know!!
I’m so happy I made this. So much flavor and it’s so pretty. Great for beet season!
Yaaa! I’m really happy to hear you like the recipe!!
I love beet soup, but I’ve never had one like this. Thanks for the recipe!
You should totally try it! It’s so good!