Gluten Free Five Minute Creamy Thai Soup Recipe

by Carol Kicinski on December 6, 2011

Gluten Free Recipes | Dairy Free Recipes | Creamy Thai Soup

It may not be as cold here in Florida as it is in other parts of the world but when the temps drop anywhere below 74 degrees we bundle up. It may seem balmy to others but we get chilled easily here what with our thin, thin blood. (If only my thighs were as thin as my blood!)

Whether it is 68 degrees or 13 below, soup is always a great way to warm up. This super allergy friendly – gluten free, dairy free, nut free, egg free with options for soy free and vegan – is ready in about 90 seconds longer than it takes to heat up canned soup and is rich with lovely Thai flavors thanks to ginger, garlic, Sunbutter and coconut milk. Everything in this soup is stuff I keep in my pantry or fridge so it can be made without a trip to the store – another plus if it is just too cold to go back out again. A little tip – store your ginger in the freezer, it stays fresh forever and you can grate it while it is still frozen.

Since this soup also tastes great if it cools off a bit, it makes great shooters for cocktail parties – just pour into shot glasses, maybe garnish with a sliver of lime and serve.

Regardless of whether the weather outside is frightful or delightful, this delicious, slightly exotic soup will warm your bones and your soul.

Gluten Free Recipes | Creamy Thai Soup

Gluten Free Five Minute Creamy Thai Soup Recipe


6 green onions – white and green parts used separately
2 cups gluten free chicken (or vegetable) stock
1 cup creamy Sunbutter
1 cup coconut milk
1 clove garlic, finely grated or minced
One 1 inch piece of fresh ginger, finely grated or minced
Juice of 1 lime
1 tablespoon gluten free soy sauce
1 teaspoon honey
Pinch (or more) red pepper flakes plus more for serving


Roughly chop the white part of the green onions and put in a blender or food processor. Save the green parts for garnishing the soup. Add the remaining ingredients to the blender or food processor and process until smooth. Pour into a saucepan and heat over medium heat until hot. Serve with the green parts of the green onions and some additional red pepper flakes for garnish as well as some lime slices.


Makes 4 bowls of soup or serves 12 as shooters.

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Categories:    Soups & Stews

{ 28 comments… read them below or add one }

Kate K December 6, 2011 at 4:33 pm

Yum Yum Yum! We love Thai foods in this house. I wonder if I could just use salt, as we don’t do soy sauce nor Braggs (it’s still made from soy, and there is serious speculation about how it’s made and that it contains poisonous by products I will try this adding a Tablespoon organic beef broth combined with a teaspoon or so of sea salt. Also do you use canned coconut milk or something like So Delicious brand? Thank you for the wonderful recipes! Recently gluten free household and websites like yours have been a treasure for us with cooking!


Carol Kicinski December 6, 2011 at 9:29 pm

You can leave it out and just add some salt. Thanks, I will check into that article. I use canned coconut milk because I can store it in my pantry but you can use any kind you like. Thank YOU!


fat lazy celiac December 8, 2011 at 6:55 pm

You can also try Coconut Aminos – it’s what I use in place of soy sauce. I believe the brand name is Coconut Secrets.


Carol Kicinski December 8, 2011 at 8:18 pm

Thanks for the info!


Eileen December 6, 2011 at 4:49 pm

I think you left off the word “stock”… don’t want people pureeing raw chicken out there!!


Carol Kicinski December 6, 2011 at 9:28 pm

Thanks! You are hired as my proof reader :)


Karen December 6, 2011 at 9:26 pm

This sounds and looks fantastic – my son is allergic to peanut so I have Sunbutter in my pantry too. Thanks!


The Healthy Apple December 6, 2011 at 9:52 pm

LOVE this recipe, Carol; this looks amazing. I can’t wait to make it next week. A perfect soup for a chilly winter Manhattan day.
Happy Holidays; miss you!


Carol Kicinski December 8, 2011 at 4:04 pm

Thanks Amme and Happy Holidays to you too! Miss you too, hopefully our paths will cross again soon.



[email protected]:// December 7, 2011 at 12:50 pm

You definitely got my attention with the ready in 5 minutes. I’m always looking for the easy way out on fixing dinner. And to top it off, it sounds amazing. Thanks


Carol Kicinski December 8, 2011 at 4:02 pm

Thank you Nancy! Enjoy.


shez December 8, 2011 at 6:26 am

I love Thai-inspired soups. Something about the spice and the coconut seems to make the world a happier, warmer place. It looks like such a simple recipe too, and much better than eating from a can.


Carol Kicinski December 8, 2011 at 3:59 pm

Thanks and I agree, homemade is sooo much better than opening a can, especially when it is almost as easy!


Kim (Cook It Allergy Free) December 8, 2011 at 11:46 am

This is so my kind of soup. It looks amazing and I just love all of the flavors you have going on in here! And, although most of the year we are pretty dang warm around here in AZ, the winters are freezing! It has been in the high 20’s at night. I have had to tuck all of my vegetable plants in at night under layers of frost blankets to keep them from freezing. Poor Babies! ;)


Carol Kicinski December 8, 2011 at 3:58 pm

Woah! I would freeze my butt off in that kind of cold! Not that that would be a bad thing…


Carisa December 9, 2011 at 3:21 pm

officially on my menu this week! Can’t wait to try it!


Carol Kicinski December 14, 2011 at 10:15 pm

Thanks Carisa, enjoy!


mustardseed December 10, 2011 at 4:58 pm

Oh wow this is such a great recipe to know. Have to try it!


Carol Kicinski December 14, 2011 at 10:16 pm

Thank you – enjoy!


InTolerant Chef December 11, 2011 at 8:01 am

Sounds great, that flavour profile is always a winner, yumm…


Carol Kicinski December 14, 2011 at 10:16 pm

I agree – love that flavor combo!


judy April 13, 2015 at 7:06 am

It seems like this could use some curry paste yellow green or red.


Philia Ortiz August 13, 2014 at 7:44 pm

I actually really liked this! It was a little plainer than most soups I’ve eaten, but it seems like it’d be really good for winter, when you just need a little something to warm you up. I personally added a bit more red pepper, that little bit of heat did wonders.


Carol Kicinski August 29, 2014 at 11:22 am

I’m happy you liked it! I like a little extra spice too! ;)


Holly September 8, 2014 at 12:59 pm

Just a note….Bragg’s aminos are not soy free. They are gluten free, but contain soy. Coconut Aminos are the soy-free option for a glf/df/sf/nf soy sauce alternative. :) Otherwise, looks delicious!


Carol Kicinski September 18, 2014 at 8:51 am

Oh thank you so much for letting me know! I’m going to fix it right now!


jodie December 7, 2014 at 8:10 pm

try using 3/4 cup of sun butter instead


jodie December 7, 2014 at 8:12 pm

Exited to try, slightly disappointed


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