Gluten Free Creamy Thai Soup Recipe

Gluten Free Five Minute Creamy Thai Soup Recipe

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 – soup 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

5 from 1 vote
Gluten Free Creamy Thai Soup Recipe
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Gluten Free Five Minute Creamy Thai Soup Recipe

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: Asian
Servings: 4 Bowls
Calories: 551kcal
Author: Gluten Free & More


  • 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
  • 1 1 inch piece 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.


Nutrition Facts
Gluten Free Five Minute Creamy Thai Soup Recipe
Amount Per Serving
Calories 551 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 14g70%
Cholesterol 4mg1%
Sodium 436mg18%
Potassium 373mg11%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 4g4%
Protein 18g36%
Vitamin A 213IU4%
Vitamin C 11mg13%
Calcium 112mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Creamy Dairy Free Easy Ginger SunButter Thai
  1. Kate K
    December 6, 2011

    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!

    1. December 6, 2011

      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!

      1. December 8, 2011

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

        1. December 8, 2011

          Thanks for the info!

  2. Eileen
    December 6, 2011

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

    1. December 6, 2011

      Thanks! You are hired as my proof reader :)

  3. Karen
    December 6, 2011

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

  4. December 6, 2011

    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!

    1. December 8, 2011

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


  5. 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

    1. December 8, 2011

      Thank you Nancy! Enjoy.

  6. December 8, 2011

    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.

    1. December 8, 2011

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

  7. 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! ;)

    1. December 8, 2011

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

  8. December 9, 2011

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

    1. December 14, 2011

      Thanks Carisa, enjoy!

  9. December 10, 2011

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

    1. December 14, 2011

      Thank you – enjoy!

  10. December 11, 2011

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

    1. December 14, 2011

      I agree – love that flavor combo!

    2. judy
      April 13, 2015

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

  11. Pingback: 75 Best Gluten Free Recipes

  12. Philia Ortiz
    August 13, 2014

    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.

    1. Gluten Free & More
      August 29, 2014

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

  13. September 8, 2014

    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!

    1. Gluten Free & More
      September 18, 2014

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

  14. jodie
    December 7, 2014

    try using 3/4 cup of sun butter instead

  15. jodie
    December 7, 2014

    Exited to try, slightly disappointed

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