Thai soups are delicious and flavorful, but often super spicy. One of my all-time favorites is Tom Kha Gai — a spicy Thai soup with a coconut milk broth. I’ll never forgot the one I tried at the restaurant at the Idyllic Concept Resort in Koh Lipe, Thailand.
It literally took my breath away.
My lips were on fire and I gasped for breath after my first spoonful. I recovered to normal breathing with the help of a lemon slice. Yes, a lemon slice! It’s an effective neutralizer of the capsaicin compound, the source of the burning sensation. Apparently milk also works? I haven’t tried milk, but both are good tips to keep in mind the next time you’ve eaten something spicier than you intended.
I promise that this super yummy vegan Thai broccoli, spinach and coconut soup will not stop your breathing or burn your lips!
Vegan Thai Broccoli, Spinach Soup
It’s a mildly spicy soup and one of our family favorites. The key to the flavor is the green curry paste. This is also what gives it a little kick, so you can modify how much you add. I put about 2 tablespoons in the soup for my family, but if your spice tolerance is low, you can start with just a teaspoon or two. Don’t skip it entirely or this just becomes a basic spinach and broccoli soup!