This Thai basil pesto avocado soup is cozy, creamy, herby, and full of Thai flavor. Made with homemade Thai basil pesto, coconut milk, and avocado, it’s warm and velvety with just the right touch of comfort.
I’ve been on a Thai-fusion kick lately after a reader poll, and it’s been so fun creating new seasonal recipes. My Thai basil pesto sauce from the PBS quick bread challenge was such a hit, I had to bring it back in new dishes and share them here!
If you’ve tried my other fusion recipes like Thai Pumpkin Soup, Thai pumpkin curry, Thai Butternut Squash Feta Bake, Acorn squash with Tom Yum paste, Butternut pasta, Pesto pasta with shrimp, Thai basil pesto rice, grilled cheese with pesto or Spaghetti kee mao, you’ll love how this dish carries that same comforting richness with a fresh, herby twist.
Jump to:
- What is Thai Basil Pesto Avocado Soup?
- Why You’ll Love This Recipe
- Ingredients Needed
- How to Make Thai Basil Pesto Avocado Soup
- Top Tip!
- How to Serve
- Helpful Kitchen Tips
- How to Make Fried Thai Basil Leaves (for Garnish)
- How to Store Leftovers
- More Soups You’ll Love
- Frequently Asked Questions
- Related
- Thai Basil Pesto Avocado Soup
- Hi there, I’m Suwanee!
What is Thai Basil Pesto Avocado Soup?
Think of this soup as a cozy Thai-Italian mash-up with creamy coconut milk, ripe avocado, and fragrant Thai basil all blended into one silky bowl of comfort. The avocado makes it naturally rich and smooth, while the Thai basil pesto brings that herby kick that wakes everything up.
It’s warm, fresh, and super easy to throw together. Totally meat-free, dairy-free, and done in under 30 minutes . Perfect for when you want something quick but still special.
Tip: Use ripe avocados for that dreamy, silky texture. Underripe ones make the soup grainy.
Why You’ll Love This Recipe
It’s warm, creamy, and incredibly easy to make. The blend of coconut milk, avocado, and Thai basil pesto creates a smooth, velvety texture packed with fresh flavor. It’s also meat-free, dairy-free, and comes together in under 30 minutes. Perfect for busy weeknights.
Ingredients Needed
- Oil. Use my new scallion oil, olive oil or coconut oil to sauté and build flavor.
- Garlic. Fresh garlic cloves add aroma and depth to the base.
- Shallot or onion. Adds natural sweetness and savory body to the soup.
- Thai basil pesto. My homemade Thai Basil Pesto gives the soup its signature herbal flavor — you can also use your favorite store-bought pesto.
- Broth or stock. Use Homemade Thai Pork Stock, chicken broth, or vegetable stock as your soup base.
- Coconut milk. Full-fat coconut milk adds creamy richness and subtle sweetness.
- Avocado. The secret to that ultra-smooth, creamy texture. Use ripe avocados.
- Fish sauce. Adds umami and balance. Start with a little and adjust to taste.
- Lime juice. Brightens the flavor and balances the richness.
- Salt and pepper. To season and enhance all the layers of flavor.
- Thai basil leaves for a fragrant finish with fresh herbs.
- Pine nuts or chili flakes. Optional toppings for texture and spice.
How to Make Thai Basil Pesto Avocado Soup
- Sauté aromatics. Heat oil in a large pot or Dutch oven over medium heat. Add garlic and onion (or shallot) and sauté for 3–4 minutes until soft and fragrant.
- Add pesto. Stir in the Thai basil pesto. Cook for 2 minutes to bloom the herbs and release the flavor.
- Add broth and coconut milk. Pour in the broth and coconut milk. Stir well and bring to a gentle simmer for 10–15 minutes to let the flavors meld.
- Add avocado. Add the diced avocado and simmer for 3–4 minutes until softened.
- Season and blend. Add fish sauce, lime juice, salt, and pepper. Turn the heat off, then add a handful of Thai basil.
- Blend and puree. Using an immersion blender, blend until smooth and creamy. Taste and adjust seasoning if needed.
- Garnish and serve. Top with fresh Thai basil leaves, pine nuts, and a sprinkle of chili flakes for a bit of heat. Serve hot with a crusty baguette or jasmine rice on the side. Add crispy fried Thai basil for an extra layer of flavor and crunch. See the recipe below.
Top Tip!
For extra heat and bold Thai flavor, stir in 1 tablespoon of Thai green curry paste along with the pesto. Adjust the seasoning to taste. Some curry pastes can be quite salty or spicy, so start small and balance as you go!
How to Serve
Serve this Thai basil pesto avocado soup hot, right after blending. Add a drizzle of the scallion oil for a little silkiness and fragrance. It’s perfect with crusty bread, toasted pine nuts, or a dollop of pesto on top. For a heartier meal, pair it with grilled shrimp or tofu and a light salad.
Helpful Kitchen Tips
- Use ripe avocados. Underripe ones will make the soup grainy instead of silky.
- Don’t boil the coconut milk. Keep the heat on medium to prevent curdling.
- Add greens. Spinach or kale can be blended in for extra nutrients.
- Freeze in small batches. This soup freezes well, just reheat gently without boiling.
- Adjust consistency. Add more broth for a thinner texture or let it simmer longer for a thicker one.
How to Make Fried Thai Basil Leaves (for Garnish)
Crispy fried Thai basil leaves make the perfect garnish. Light, aromatic, and full of flavor. This part is entirely optional.
Here’s how to make them:
Heat a few tablespoons of oil in a small pan over medium heat. Make sure your basil leaves are completely dry. Water will cause the hot oil to splatter.
Carefully drop the leaves into the oil and fry for just 3–5 seconds until crisp. Remove immediately and place on a paper towel to drain.
Pro tip: Save the infused basil oil for cooking or drizzle a little on top of your Thai Basil Pesto Avocado Soup for a gorgeous finish and extra flavor.
How to Store Leftovers
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat. Skip boiling to preserve the creamy texture. For longer storage, freeze for up to 2 months, leaving some space at the top of the jar for expansion.
More Soups You’ll Love
If you love this soup, don’t miss these other cozy Thai favorites on the blog:
- Thai Kabocha Soup and Pork Ribs
- Tom Kha Gai with chicken, or Vegetarian Tom Kha, Thai Coconut Soup using homemade Tom Kha Paste
- Glass noodle soup, Gaeng Jeud
- Boat noodle soup
- Jok and Khao Tom
Frequently Asked Questions
Yes! Just swap out fish sauce for soy sauce or vegan fish sauce.
Definitely. Choose a good-quality basil pesto, or make my Homemade Thai Basil Pesto for fresher, more vibrant flavor.
Yes. Shredded rotisserie chicken, tofu, or white beans work great for extra heartiness.
You can mix in cilantro, green onion, or Italian basil if Thai basil isn’t available.
Related
Looking for other Thai fusion recipes like this? Try these:
Thai Basil Pesto Avocado Soup
- Total Time: 30 minutes
- Yield: 4-5 servings 1x
- Diet: Gluten Free
Description
This Thai Basil Pesto Avocado Soup is cozy, creamy, herby, and full of Thai flavor. Made with Homemade Thai Basil Pesto, coconut milk, and avocado, it’s warm and velvety with just the right touch of comfort.
Ingredients
- 2 tablespoons oil
- 3–4 garlic cloves, minced
- 1 large onion or shallot (4 oz), diced
- 2 tablespoons oil
- 6-7 garlic cloves, minced
- ½ cup Thai basil pesto
- 3 cups broth or stock (pork, chicken, or vegetable)
- 1 can coconut milk (13.5 oz)
- 2 large avocados, peeled and diced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon salt
- ¼ teaspoon white or black pepper (adjust to taste)
- Thai basil leaves, pine nuts, and chili flakes for garnish
Crispy Fried Thai Basil Leaves
- 1 handful large, dry Thai basil leaves
- 1 cup neutral oil
- Heat oil in a medium pan over medium-high heat until hot. Carefully add the dry basil leaves. The oil will splatter, so step back slightly for safety.
- Fry for just a few seconds until crisp, then quickly remove with a metal strainer and place on a paper towel–lined plate. Let them crisp up as they cool.
Tip: You can make these ahead, they stay perfectly crisp for hours at room temperature.
Instructions
- Sauté aromatics. Heat oil in a large pot or Dutch oven over medium heat. Add garlic and onion (or shallot) and sauté for 3–4 minutes until soft and fragrant.
- Add pesto. Stir in the Thai basil pesto. Cook for 2 minutes to bloom the herbs and release the flavor.
- Add broth and coconut milk. Pour in the broth and coconut milk. Stir well and bring to a gentle simmer for 10–15 minutes to let the flavors meld.
- Add avocado. Add the diced avocado and simmer for 3–4 minutes until softened.
- Season and blend. Add fish sauce, lime juice, salt, and pepper. Turn the heat off, then add a handful of Thai basil.
- Blend and puree. Using an immersion blender, blend until smooth and creamy. Taste and adjust seasoning if needed.
- Garnish and serve. Top with fresh Thai basil leaves, pine nuts, and a sprinkle of chili flakes for a bit of heat. Serve hot with a crusty baguette or jasmine rice on the side.
Notes
- Use ripe avocados. Underripe ones will make the soup grainy instead of silky.
- Don’t boil the coconut milk. Keep the heat on medium to prevent curdling.
- Add greens. Spinach or kale can be blended in for extra nutrients.
- Freeze in small batches. This soup freezes well, just reheat gently without boiling.
- Adjust consistency. Add more broth for a thinner texture or let it simmer longer for a thicker one.
- Prep Time: 15
- Cook Time: 15
- Category: Fusion, soup
- Method: stove top
- Cuisine: fusion thai
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
Suwanee says
I love your style of writing and story telling. I have a big smile on my face while reading it. (: I could imagine what it was like being there while you did all this! How fun and entertaining your group of friends and family are. Thank you for the very animated comment and the five stars! Truly appreciate it.
Susan in Wisconsin says
Oh yum! I could have eaten bowl after bowl of this. So luscious. And beautiful and fragrant! I made it twice this month, once for friend Tom's birthday, along with Simply Suwanee's Ginger Chicken, and another time tonight with my sister's fam and lasagna. It was a BIG hit for the birthday first for fragrance - made everybody hungry. Then for deliciousness factor. I could have drunk it from the bowl. Tom loved it but couldn't finish his bowl ( really rich, he said.). (As though that's a thing.)
For tonight, I knew my sis found the idea of avocado soup sus so I used more veg broth (the whole box = 4 cups) to ease up the richness. I also found coconut milk without guar gum (which Simply Suwanee recommended in another recipe). Gen Y vegetarian Maddi was excited to have it a second time. BIL ate it up. Sister did a taste test. "Oh, that's interesting! That would be delicious as a sauce on pasta." (but she couldn't see having a bowl of it). She's not wrong about the noodle idea.( If it were thicker, we agreed.) So in all, if you're a pesto fan and love avocados you can't go wrong. And if you have leftovers...boil some noodles? 😄 It's a keeper.❤️ (p.s. No immersion blender? For the BD we served it without blending. Tonight we blended. Yummy both ways.)