Chilled Avocado and Thai Basil Soup with Coconut Milk
A refreshing vegan Thai-inspired chilled soup blending creamy avocado, fragrant Thai basil, and coconut milk, perfect for warm weather and light meals. This thai-inspired vegan (vegan) ready in about 15 minutes pairs medium, peeled and pitted ripe avocados, full fat coconut milk, chilled vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and pitted ripe avocados
- 1 cup, full fat coconut milk
- 1 cup, chilled vegetable broth
- 1/2 cup, packed fresh Thai basil leaves
- 2 tbsp, freshly squeezed lime juice
- 1 small, seeded and chopped green chili
- 2, minced garlic cloves
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup, cold water
- 2 tbsp, for garnish chopped peanuts
- 2 tbsp, chopped, for garnish fresh cilantro
Instructions
- Step 1: In a blender, combine 2 peeled and pitted avocados, 1 cup full-fat coconut milk, 1 cup chilled vegetable broth, 1/2 cup packed fresh Thai basil leaves, 2 tbsp freshly squeezed lime juice, 1 small chopped green chili (seeded for less heat), 2 minced garlic cloves, 1 tsp salt, 1 tsp sugar, and 1/4 cup cold water. Blend on high until smooth and creamy.
- Step 2: Taste and adjust seasoning by adding more lime juice or salt if needed. Chill the soup in the refrigerator for at least 1 hour to allow flavors to meld and soup to cool thoroughly.
- Step 3: Before serving, stir the chilled soup gently and ladle into bowls. Garnish each serving with 2 tbsp chopped peanuts and 2 tbsp chopped fresh cilantro for crunch and herbal brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Avocado and Thai Basil Soup with Coconut Milk take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Avocado and Thai Basil Soup with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep full fat coconut milk from drying out.
Can I substitute ingredients in Chilled Avocado and Thai Basil Soup with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Avocado and Thai Basil Soup with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Avocado and Thai Basil Soup with Coconut Milk vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
