Thai Basil Pesto Avocado Soup
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.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.
Instructions
- 1
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.
- 2
Stir in the Thai basil pesto. Cook for 2 minutes to bloom the herbs and release the flavor.
- 3
Pour in the broth and coconut milk. Stir well and bring to a gentle simmer for 10–15 minutes to let the flavors meld.
- 4
Add the diced avocado and simmer for 3–4 minutes until softened.
- 5
Add fish sauce, lime juice, salt, and pepper. Turn the heat off, then add a handful of Thai basil.
- 6
Using an immersion blender, blend until smooth and creamy. Taste and adjust seasoning if needed.
- 7
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.