Thai Beet Soup
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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.
For another soup recipe that encapsulates delicious Thai flavors, check out this Thai chicken soup.
This Thai beet soup is really special! Beetroot soup, known as borscht, gets a unique twist when it meets Thai flavors like ginger, garlic, red Thai curry paste, coconut, and lime. While the combination sounds unconventional, it totally works as an incredible blend of flavors. The red Thai curry paste introduces a complex depth of flavor, and the creaminess of the coconut cuts through to tie it all together. It's easy to make and healthy, as beets are packed full of nutrition.
Is this an authentic Thai soup recipe?
This recipe marries the Thai flavors that we love with earthy beets. We created this recipe around Valentine's Day when we wanted to serve something beautifully pink with warm and savory flavors. While it's not an authentic Thai recipe, we know that you'll love the taste!
Ingredients needed
Thai beet soup uses common, wholesome 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.
How to make Thai beet soup
This one-pot beet soup recipe is super straightforward ā you don't even have to turn the oven on! Just sautĆ© the base ingredients, add the beets and stock, blend, and enjoy your satisfying and bright soup. Here's the instructions:
- Make the base: In a large pot, heat the coconut oil, adding the onion until it browns. Add the ginger, garlic, and Thai curry paste.
- Add beets: Throw the beets and stock into the pot and bring it to a boil. Reduce to a simmer until the beets are soft.
- Blend: Whizz everything together until smooth and then return it to the pot, adding the creamy coconut milk and lime juice. Season to taste, and enjoy!
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.
Recipe FAQs
What beets should I use?
Regular red beets are perfect as they have a sweet yet earthy taste. Golden beets vary subtly in taste ā 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
Ingredients
- 2 tablespoons coconut oil
- 1 large onion (chopped)
- 1 tablespoon chopped ginger
- 4 cloves garlic (smashed)
- 2 tablespoons Thai red curry paste
- 1 Ā½ 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 (about 2 teaspoons))
- 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 Ā½ 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our soup recipes and our Thai-inspired recipes!
This recipe is part of our Valentine's Day Dinner Ideas series.
Hi, love this borscht recipe because it made me feel so warm inside. I had so much energy. I think it’s important to tell people how this recipe of beets helps in giving the body a burst of magnesium that’s good for the heart. It was do tasty. I added all purpose seasonings.
Thank you
Valerie
I love this recipe for the beets I get in my CSA box. Borscht, traditional or fun like this one, is the only way I can make them palatable. I only had 1 tbsp of red curry paste, so I used one tablespoon of green curry paste too. It was still delicious!
Absolutely YUMMY!!!!!!!
My friend made it and gave me a container and I LOVE it sooooo much!
She just sent me the recipe so I’ll be making if for myself now.
Thank you for this wonderful addition to my ‘menu’ at home!
Excellent! And a beautiful color. I only used 2 tsp of curry paste which was good for us. Cut the Beets small, they took about 40 mins to soften.
My friend made a Borscht Thai soup and I just had it. Delicious. I did not know whether to eat it cold or warm/hot so I tried both ways. Both ways delicious. the recipe did not specify.
I made this soup last month and loved it so much I made a double batch and froze it in single servings. Now I can enjoy it anytime. Love,love,love this recipe!Ā
That makes me so happy to hear! Hooray!
Great, easy soup!! Ā I didn’t have the red thai curry paste so I substituted 1tsp sweet curry powder and 1 tsp hot curry powder – delicious
Can this be frozen?
I haven’t tried freezing it but most soup freezes very well so I suspect that this one would, too. š
I added in sweet bell pepper and tomato and this is my new favorite soup. Thanks!
It sounds like great additions!
I have been making beet soup for 40 years and this is the best Iāve ever tasted!!! My new go to! Thanks so much!
I’m so happy to hear you enjoyed the recipe! Thank you for coming back to let us know!!
I’m so happy I made this. So much flavor and it’s so pretty. Great for beet season!
Yaaa! I’m really happy to hear you like the recipe!!
I love beet soup, but I’ve never had one like this. Thanks for the recipe!
You should totally try it! It’s so good!