• David Hall

Thai Coconut & Root Vegetable Soup

Updated: Feb 7

A beautiful, smooth and silky soup with the warming tones of Thai flavours. Absolutely delicious any time of the year but perfect for these cold, Autumnal days. A guaranteed crowd pleaser.

Ingredients - Feeds 4

2 tbsp groundnut or sunflower oil

1 large onion, diced

1 thumb size piece of ginger, peeled and grated

2 garlic cloves, peeled and sliced

1 red chilli, deseeded and sliced or a pinch of dried chillis

3 carrots, peeled and sliced

3 sweet potatoes, peeled and sliced

1 small or half a large butternut squash, peeled, deseeded and sliced

1 tin of coconut milk (I used reduced fat versions)

250ml vegetable stock

Juice of 1 lime

Salt and pepper to taste


1 - Heat the oil in a large pan. Add the onion, ginger, garlic, chilli and root vegetables. Stir, reduce to a low heat and cook with the lid on for 10-15 minutes, stirring regularly to make sure it doesn't catch.

2 - Add the coconut milk and stock. Bring to the boil then lower the heat and simmer with the lid on for 20 minutes.

3 - Blend thoroughly. Squeeze in half a lime and taste for seasoning. Add more lime juice if necessary.

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