15-Minute Thai Soup
This might just be one of the easiest and fastest soup recipes you’ve ever made! Packed full of beautiful Thai flavours and fresh vegetables, it’s a tasty and nutritious hug in a mug. No more boring lunches!
Photograph by Niki Webster.
Nutritional information is based on one full serving of the recipe plus 2 slices of wholemeal bread.
Kcal
615
Carbs
53 g
Protein
15 g
Fat
30 g
* Nutritional information per serving.
Ingredients
- ½ large carrot, peeled and sliced
- ¼ red pepper, deseeded and roughly chopped
- ½ small apple, ends and core removed (can leave skin on)
- 1cm piece of ginger, peeled and roughly chopped
- ¼ red chilli pepper, deseeded and roughly chopped
- 1 large handful of unsalted cashews
- 1 tsp Thai curry paste
- ¼ tin (100ml/3.5 fl oz) coconut milk (try to use equal quantities of the liquid and coconut cream layer at the top of the tin)
- 150ml/5 fl oz vegan stock
- 1 tbsp lime juice
- Small handful of fresh coriander, stalks included
- Salt and pepper, to taste
Optional toppings: chilli flakes, coconut flakes, coconut yoghurt, crispy fried onions, croutons, fresh chilli, sliced spring onion, vegan cream
- 1 large carrot, peeled and sliced
- ½ red pepper, deseeded and roughly chopped
- 1 small apple, ends and core removed (can leave skin on)
- 2cm piece of ginger, peeled and roughly chopped
- ½ red chilli pepper, deseeded and roughly chopped
- 2 large handfuls of unsalted cashews
- 2 tsp Thai curry paste
- ½ tin (200ml/7 fl oz) coconut milk (try to use equal quantities of the liquid and coconut cream layer at the top of the tin)
- 300ml/10 fl oz vegan stock
- 2 tbsp lime juice
- Handful of fresh coriander, stalks included
- Salt and pepper, to taste
Optional toppings: chilli flakes, coconut flakes, coconut yoghurt, crispy fried onions, croutons, fresh chilli, sliced spring onion, vegan cream
- 1½ large carrot, peeled and sliced
- ¾ red pepper, deseeded and roughly chopped
- 1½ small apple, ends and core removed (can leave skin on)
- 3cm piece of ginger, peeled and roughly chopped
- ¾ red chilli pepper, deseeded and roughly chopped
- 3 large handful of unsalted cashews
- 3 tsp Thai curry paste
- ¾ tin (300ml/10.5 fl oz) coconut milk (try to use equal quantities of the liquid and coconut cream layer at the top of the tin)
- 450ml/15 fl oz vegan stock
- 3 tbsp lime juice
- Good handful of fresh coriander, stalks included
- Salt and pepper, to taste
Optional toppings: chilli flakes, coconut flakes, coconut yoghurt, crispy fried onions, croutons, fresh chilli, sliced spring onion, vegan cream
- 2 large carrot, peeled and sliced
- 1 red pepper, deseeded and roughly chopped
- 2 small apples, ends and core removed (can leave skin on)
- 4cm piece of ginger, peeled and roughly chopped
- 1 red chilli pepper, deseeded and roughly chopped
- 4 large handfuls of unsalted cashews
- 4 tsp Thai curry paste
- 1 tin (400ml/14 fl oz) coconut milk (try to use equal quantities of the liquid and coconut cream layer at the top of the tin)
- 600ml/20 fl oz vegan stock
- 4 tbsp lime juice
- Large handful of fresh coriander, stalks included
- Salt and pepper, to taste
Optional toppings: chilli flakes, coconut flakes, coconut yoghurt, crispy fried onions, croutons, fresh chilli, sliced spring onion, vegan cream
Instructions
- Place all the ingredients into a saucepan (apart from the lime juice, fresh coriander, salt and pepper).
- Bring to the boil and continue to heat on a high simmer for 8 minutes, stirring frequently.
- Remove from the heat and add the lime juice and fresh coriander.
- Transfer to a high-speed blender and blend all of the ingredients together until smooth.
- Add salt and pepper to taste.
Serving suggestions: (vegan) cheesy garlic bread, crusty bread, vegan cheese toastie, vegan noodles
- Place all the ingredients into a saucepan (apart from the lime juice, fresh coriander, salt and pepper).
- Bring to the boil and continue to heat on a high simmer for 8 minutes, stirring frequently.
- Remove from the heat and add the lime juice and fresh coriander.
- Transfer to a high-speed blender and blend all of the ingredients together until smooth.
- Add salt and pepper to taste.
Serving suggestions: (vegan) cheesy garlic bread, crusty bread, vegan cheese toastie, vegan noodles
- Place all the ingredients into a saucepan (apart from the lime juice, fresh coriander, salt and pepper).
- Bring to the boil and continue to heat on a high simmer for 8 minutes, stirring frequently.
- Remove from the heat and add the lime juice and fresh coriander.
- Transfer to a high-speed blender and blend all of the ingredients together until smooth.
- Add salt and pepper to taste.
Serving suggestions: (vegan) cheesy garlic bread, crusty bread, vegan cheese toastie, vegan noodles
- Place all the ingredients into a saucepan (apart from the lime juice, fresh coriander, salt and pepper).
- Bring to the boil and continue to heat on a high simmer for 8 minutes, stirring frequently.
- Remove from the heat and add the lime juice and fresh coriander.
- Transfer to a high-speed blender and blend all of the ingredients together until smooth.
- Add salt and pepper to taste.
Serving suggestions: (vegan) cheesy garlic bread, crusty bread, vegan cheese toastie, vegan noodles