Earthy, sweet beets are complemented by vibrant Thai flavors in this unique and delicious Thai beet soup. Aromatic garlic and ginger meld with red Thai curry paste, creamy coconut, and zesty lime to bring the beetroot soup to life, warming you up from the inside out. It’s refreshing, comforting, and the most beautiful pink hue.
This Thai beet soup is one of those recipes that surprises you in the best possible way. Earthy beetroot—often associated with borscht—takes on a whole new personality when paired with Thai flavors like ginger, garlic, red Thai curry paste, coconut, and lime. It sounds unexpected, but once everything comes together, the combination makes complete sense.
The beets bring natural sweetness and depth, which the red Thai curry paste builds on with layers of savory heat and spice. Coconut milk softens and rounds out those bold flavors, giving the soup a creamy, luxurious texture, while a squeeze of lime at the end brightens the whole bowl. It’s vibrant, comforting, and just different enough to feel truly special.
Is this an authentic Thai soup recipe?
This recipe marries the Thai flavors that I love with earthy beets. I created this recipe around Valentine’s Day, when I wanted to serve something beautifully pink with warm, savory flavors. While it’s not an authentic Thai recipe, I know that you’ll love the taste!
Ingredients needed
Thai beet soup uses common kitchen ingredients. While you might not commonly see beets in Thai cuisine, this fusion works so well! This is what you need:
- Thai red curry paste : Make your own simple flavorful paste, or opt for storebought.
- Stock : You can use either veggie or chicken stock . Again, make your own, or grab some from the supermarket!
- Other ingredients: Coconut oil, onion, ginger, garlic, beets, coconut milk, lime juice, and sea salt.
- Optional toppings : Coconut milk, sesame seeds, or cilantro.
What to serve with Thai beet soup
Thai beet soup will warm you up from the inside out. Serve it as an appetizer to a savory, Thai-inspired main, like your favorite cut of chicken marinated in our Thai chicken marinade or our Thai fish cakes . Or, serve it as the main event, accompanied by vibrant side dishes like carrot noodles with peanut sauce , fresh spring rolls , Thai noodle salad , or a crispy peanut coleslaw .
What beets should I use?
Regular red beets are perfect as they have a sweet yet earthy taste. Golden beets vary subtly in taste – they have a slightly milder and sweeter flavor. You can certainly use them to play with the color! If you end up using pre-cooked beets, adjust the cooking time.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days, or make a double batch and put some in the freezer for up to three months. Thaw in the fridge the day before you want to enjoy it.
Can I use an immersion blender instead?
Yes! An immersion blender works as well. Just make sure that the cubes of beets are fairly small if you use an immersion blender.
Can I adjust the spice level?
The spice level will depend on which red Thai curry paste you use. If you want a more subtle kick of heat, opt for a Thai curry paste that has a lower spice rating. If you like the heat, opt for a spicier paste, or add some red chili flakes.
Thai Beet Soup Recipe
- Pin
Ingredients
- ▢ 2 tablespoons coconut oil
- ▢ 1 large onion (chopped)
- ▢ 1 tablespoon chopped ginger
- ▢ 4 cloves garlic (smashed)
- ▢ 2 tablespoons Thai red curry paste
- ▢ 1 ½ lb beets (peeled and cubed)
- ▢ 4 cups stock (veggie and chicken both work well)
- ▢ 15 ounce can coconut milk (save a little if you’d like to drizzle it on top)
- ▢ Juice of 1 lime
- ▢ Sea salt (to taste – see notes)
- ▢ Optional toppings: coconut milk, sesame seeds, cilantro
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and let it cook until soft and starting to brown, about 5 minutes. Add the ginger, garlic, and Thai curry paste and cook for 2 minutes more. 2 tablespoons coconut oil, 1 large onion, 1 tablespoon chopped ginger, 4 cloves garlic, 2 tablespoons Thai red curry paste
- Add the beets and stock to the pot and bring it to a boil. Reduce the heat and simmer for 20 minutes, or until the beets are soft. 1 ½ lb beets, 4 cups stock
- Transfer the soup to your blender (or use an immersion blender) and blend on high until smooth. Return the soup to the pot and add the coconut milk and lime juice. Season to taste with sea salt then serve the soup with any or all of the toppings. 15 ounce can coconut milk, Juice of 1 lime, Sea salt, Optional toppings: coconut milk, sesame seeds, cilantro
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More creamy soup recipes
Creamy Paleo Cauliflower Soup with Bacon
Creamy Avocado Soup
Creamy Roasted Carrot Soup with Crispy Chickpea Croutons
Dairy-Free Tortellini Soup with Creamy Cashew Cream
Thai Beet Soup Recipe
Ingredients
- 2 tablespoons coconut oil
- 1 large onion , chopped
- 1 tablespoon chopped ginger
- 4 cloves garlic , smashed
- 2 tablespoons Thai red curry paste
- 1 ½ lb beets , peeled and cubed
- 4 cups stock , veggie and chicken both work well
- 15 ounce can coconut milk , save a little if you’d like to drizzle it on top
- Juice of 1 lime
- Sea salt , to taste - see notes
- Optional toppings: coconut milk, sesame seeds, cilantro
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and let it cook until soft and starting to brown, about 5 minutes. Add the ginger, garlic, and Thai curry paste and cook for 2 minutes more. 2 tablespoons coconut oil, 1 large onion, 1 tablespoon chopped ginger, 4 cloves garlic, 2 tablespoons Thai red curry paste
- Add the beets and stock to the pot and bring it to a boil. Reduce the heat and simmer for 20 minutes, or until the beets are soft. 1 ½ lb beets, 4 cups stock
- Transfer the soup to your blender (or use an immersion blender) and blend on high until smooth. Return the soup to the pot and add the coconut milk and lime juice. Season to taste with sea salt then serve the soup with any or all of the toppings. 15 ounce can coconut milk, Juice of 1 lime, Sea salt, Optional toppings: coconut milk, sesame seeds, cilantro
