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
Scale
- 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
- 1/4 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