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★ Why You'll Love this Recipe ★
A Flavorful Favorite
This coconut roasted red pepper soup is one of my all-time favorites to make and enjoy. It’s cozy, satisfying, and packed with flavor in every spoonful.
Thai-Inspired Taste
With a touch of spice, tang, and creaminess from coconut milk, this soup brings Thai-inspired flavor to your table. The roasted red peppers and simple spices create a sweet-and-spicy balance that feels both exotic and comforting.
Easy to Make
Whether you use a crockpot or cook it on the stovetop, this pureed soup comes together easily with minimal effort. It’s simple to prepare, yet tastes like something you’d order at a restaurant.
Light Yet Filling
Low in fat but still hearty, this soup is perfect on its own or served over rice or quinoa for a more filling meal. It’s healthy, satisfying, and a great option whether you’re eating lighter or just want something warm and nourishing.
★ Ingredients You'll Need ★
You'll need just 9 total ingredients that require very little prep, making this a very easy dish to throw together when you're short on time but are craving something unique and not heavy.
Here's everything you'll need:
- Roasted red peppers. Do not drain.
- Tomatoes, diced or crushed.
- Onion. I use white or yellow but any kind works.
- Thai sweet chili sauce.
- Coconut milk.
- Salt.
- Coriander. Ground.
- Ginger. Use powder or paste to save time or grate your own.
- Rice or quinoa.
★ How to Make this Recipe ★
Here's a look at how this soup comes together.
- Add onions and red peppers to pot.
- Add coriander.
- Add sweet chili sauce.
- Add salt.
- Cook until onions are caramelized.
- Add to blender.
- Puree in a blender or use an immersion blender.
- Stir in coconut milk, heat.
- Serve with quinoa or rice.
★ Tips & FAQs ★
This soup recipe is very easy to throw together and you can cook it a couple of ways:
Slow Cooker: You can simmer it for 2 hours on low in your crockpot. Or one hour on high.
Stove Top: Make this soup on the stove top if you've got less time. No need to saute the onion first, it will soften as it simmers, but you can to add flavor. If sauteing first, then I recommend using a dutch oven or even a regular pot works. You can saute in the pot, then add your ingredients and bring to a boil.
You can use a blender or a food processor. I think the blender makes a little bit of a smoother texture but both work.
Please be careful when blending hot soup. Allow a little time for the ingredients to cool and be sure to add the coconut milk at this stage, before you hit blend.
Blending hot ingredients creates enough pressure to pop the top off the blender and will make a big mess. Trust me. I've done it. Not fun to clean up and you can get splattered with hot soup yourself. Please take caution!
This is great with fresh ginger, or you can use ginger puree or frozen ginger cubes. You can use ginger powder as well. Lots of options here! But fresh ginger really does add a lot of flavor. I finally learned the proper way to peel ginger — with a spoon! (Thank you YouTube) Using a spoon versus a peeler just shaves off the skin and doesn't take any of the ginger with it. If you use fresh ginger, you don't need much at all.
You can add fresh or dried jalapeños. I keep a small jar of dried jalapeños from our garden that I use just for soups or sauces. They work great because they have a chance to rehydrate in the soup or sauce. I usually throw in only a few seeds though otherwise it can get hot hot hot. Red pepper flakes also work well, or add extra sweet chili sauce.
★ More Thai Recipes ★
Want more easy soup ideas? Browse all my easy soup recipes.
This recipe for spicy coconut roasted red pepper soup was featured on South Your Mouth!
Thai Coconut Roasted Red Pepper Soup
Equipment
- dutch oven or crockpot
Ingredients
- 24 oz roasted red peppers (two small jars)
- 1 onion chopped
- ½ teaspoon ground coriander
- ½ teaspoon ginger powder or ginger paste
- 28 oz crushed tomatoes (canned) diced, whole or crushed
- 13.5 oz coconut milk (canned)
- 2 tablespoon Thai sweet chili sauce (more or less to taste)
- 1 teaspoon salt (more or less to taste)
Serve with
- 4 cups cooked rice or quinoa
Mighty Mrs. is a #WalmartPartner.
Instructions
- Add roasted red peppers, onion, coriander, ginger powder, and about ¼ of the can of the tomatoes to a large pot over medium heat.
- Bring to a boil then reduce to medium-low, cover and cook for 15 minutes to soften ingredients and meld flavors.
- Remove pot from heat then add the remaining tomatoes to cool the soup before blending. (Blending hot ingredients creates pressure and can cause a big mess.)
- Place cooled soup in a blender and slowly pulse blend until the ingredients are silky smooth. Return soup to pot and set heat to medium-high.
- Bring soup to a boil then stir in coconut milk. Bring to a boil a final time then turn off heat.
- Serve soup over warm, cooked rice or quinoa.
Video
Notes
- An immersion blender works great for this soup. If you do not have one, use a regular blender but be sure to cool soup slightly first.
- Blender tip: Soup may be too hot to blend if you see steam. Chill soup in fridge as needed to cool down before blending.
Delia Bennett says
I put everything in except the coconut milk as stated INCLUDING THE RICE! Then I read further down the instructions to serve warm over the rice! Maybe change instructions to read “except the coconut milk AND the rice” Just to be clear for people like me who might not realise!
Angela G. says
Thank you so much for the feedback, I have updated the steps for better clarity. I hope you were still able to enjoy the soup.