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Earthy, sweet beets are complemented by vibrant Thai flavors in this unique and delicious Thai beet soup. Aromatic garlic and ginger meld with red Thai curry paste, creamy coconut, and zesty lime to bring the beetroot soup to life, warming you up from the inside out. It's refreshing, comforting, and the most beautiful pink hue.
For another soup recipe that encapsulates delicious Thai flavors, check out this Thai chicken soup.
This Thai beet soup is really special! Beetroot soup, known as borscht, gets a unique twist when it meets Thai flavors like ginger, garlic, red Thai curry paste, coconut, and lime. While the combination sounds unconventional, it totally works as an incredible blend of flavors. The red Thai curry paste introduces a complex depth of flavor, and the creaminess of the coconut cuts through to tie it all together. It's easy to make and healthy, as beets are packed full of nutrition.
Is this an authentic Thai soup recipe?
This recipe marries the Thai flavors that we love with earthy beets. We created this recipe around Valentine's Day when we wanted to serve something beautifully pink with warm and savory flavors. While it's not an authentic Thai recipe, we know that you'll love the taste!
Thai beet soup uses common, wholesome ingredients. While you might not commonly see beets in Thai cuisine, this fusion works so well! This is what you need:
- Thai red curry paste: Make your own simple flavorful paste, or opt for storebought.
- Stock: You can use either veggie or chicken stock. Again, make your own, or grab some from the supermarket!
- Other ingredients: Coconut oil, onion, ginger, garlic, beets, coconut milk, lime juice, and sea salt.
- Optional toppings: Coconut milk, sesame seeds, or cilantro.
How to make Thai beet soup
This one-pot beet soup recipe is super straightforward – you don't even have to turn the oven on! Just sauté the base ingredients, add the beets and stock, blend, and enjoy your satisfying and bright soup. Here's the instructions:
- Make the base: In a large pot, heat the coconut oil, adding the onion until it browns. Add the ginger, garlic, and Thai curry paste.
- Add beets: Throw the beets and stock into the pot and bring it to a boil. Reduce to a simmer until the beets are soft.
- Blend: Whizz everything together until smooth and then return it to the pot, adding the creamy coconut milk and lime juice. Season to taste, and enjoy!
What to serve with Thai beet soup
Thai beet soup will warm you up from the inside out. Serve it as an appetizer to a savory, Thai-inspired main, like your favorite cut of chicken marinated in our Thai chicken marinade or our Thai fish cakes. Or, serve it as the main event, accompanied by vibrant side dishes like carrot noodles with peanut sauce, fresh spring rolls, Thai noodle salad, or a crispy peanut coleslaw.
What beets should I use?
Regular red beets are perfect as they have a sweet yet earthy taste. Golden beets vary subtly in taste – they have a slightly milder and sweeter flavor. You can certainly use them to play with the color! If you end up using pre-cooked beets, adjust the cooking time.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days, or make a double batch and put some in the freezer for up to three months. Thaw in the fridge the day before you want to enjoy it.
Can I use an immersion blender instead?
Yes! An immersion blender works as well. Just make sure that the cubes of beets are fairly small if you use an immersion blender.
Can I adjust the spice level?
The spice level will depend on which red Thai curry paste you use. If you want a more subtle kick of heat, opt for a Thai curry paste that has a lower spice rating. If you like the heat, opt for a spicier paste, or add some red chili flakes.
- 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This recipe is part of our Valentine's Day Dinner Ideas series.