Blog, Cannabis

Dining on Cannabis – Infused Coconut Cream Soup

As we’ve been exploring, the obvious truth of the flexibility of cooking with cannabis is that our options are almost limitless.

Everything from cakes to oils, to cookies, to candies, to sauces, and even salads and soups, can all be made into cannabis edibles.

There are a lot more options out there too, so we recommend that you do as much searching and recipe testing as possible so that you can fully explore the possibilities of edible marijuana.

For the last installment of this month’s cooking series, we wanted to find something that would push the boundaries of what we thought could be done with cannabutter or any infused cannabis cooking oils.

We did some digging and found the perfect recipe, cannabis-infused coconut cream soup!

Let’s give this recipe a try!



  • 2 tbsp cannabutter
  • 2 cloves garlic, minced
  • 1/2 red onion, finely chopped
  • 1 tbsp fresh ginger, chopped
  • 1 celery stalk, finely chopped
  • 1 cup (250 mL) shiitake mushrooms, sliced thinly
  • 1 1/2 cups (375 mL) vegetable broth
  • 2 cans (14 oz each) coconut milk
  • 2 small red chili peppers, minced
  • 1 fresh lemongrass stalk left whole, top cut off, and pounded to release aromatics
  • and flavors
  • 1 fresh lemongrass stalk, top cut off, and thinly sliced
  • A small handful of Thai basil leaves
  • Juice from 1 lime
  • Sea salt and fresh ground pepper
  • 1/2 cup red bell peppers, julienned


Cooking Directions

This is one of the easiest recipes to make once all the ingredients have been processed into the right cuts, all we really need to do is cook everything down and combine it.

Step 1: Melt the cannabutter into a large simmering pot set to medium-low heat (note that there will be a smell of cannabis in the air for the total cook time), then start adding in your diced veggies. Sauté garlic, onion, ginger, celery, and mushrooms for 4 to 6 minutes, or until the onions have become translucent.

Step 2: Add in your liquids and your larger spices like the veggie broth, coconut milk, chili peppers, and lemongrass. Allow the mix to come to a simmer, then over low heat, simmer while covered for 15-20 minutes in order to fully activate the flavors and seasonings.

Step 3: Add any additional seasonings you’d like such as salt, pepper, thai basil, lime juice, and allow the mix to sit just a little longer so those flavors can work their way into the soup. Depending on your taste preferences, you can also maybe add in a little bit of curry powder. This gives the soup an added kick of spice with an eastern twist that any lover of curry simply won’t be able to resist.

Step 4: Portion out into bowls, let cool slightly, serve, and enjoy!



We hope you enjoyed these fun recipes we were able to find, and that you remember that your options with cannabutter (past linked post) or cannabis oils used for cooking are almost endless!

If you need cannabis flowers to make a batch of cannabutter or an infused oil, visit our store page today and pick your favorite buds!