15-Minute Thai Soup

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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.

 

Gluten free
Wheat free
Reduced sugar, diabetic friendly
Quick meal
Freezable
Kids recipe

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Preparation time

5 min

Cook time

10 min

Total time

15

Cuisine

Thai

Meal

  • soups-starters
  • lunches

Servings

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

  1. Place all the ingredients into a saucepan (apart from the lime juice, fresh coriander, salt and pepper).
  2. Bring to the boil and continue to heat on a high simmer for 8 minutes, stirring frequently.
  3. Remove from the heat and add the lime juice and fresh coriander.
  4. Transfer to a high-speed blender and blend all of the ingredients together until smooth.
  5. Add salt and pepper to taste.

Serving suggestions: (vegan) cheesy garlic bread, crusty bread, vegan cheese toastie, vegan noodles

  1. Place all the ingredients into a saucepan (apart from the lime juice, fresh coriander, salt and pepper).
  2. Bring to the boil and continue to heat on a high simmer for 8 minutes, stirring frequently.
  3. Remove from the heat and add the lime juice and fresh coriander.
  4. Transfer to a high-speed blender and blend all of the ingredients together until smooth.
  5. Add salt and pepper to taste.

Serving suggestions: (vegan) cheesy garlic bread, crusty bread, vegan cheese toastie, vegan noodles

  1. Place all the ingredients into a saucepan (apart from the lime juice, fresh coriander, salt and pepper).
  2. Bring to the boil and continue to heat on a high simmer for 8 minutes, stirring frequently.
  3. Remove from the heat and add the lime juice and fresh coriander.
  4. Transfer to a high-speed blender and blend all of the ingredients together until smooth.
  5. Add salt and pepper to taste.

Serving suggestions: (vegan) cheesy garlic bread, crusty bread, vegan cheese toastie, vegan noodles

  1. Place all the ingredients into a saucepan (apart from the lime juice, fresh coriander, salt and pepper).
  2. Bring to the boil and continue to heat on a high simmer for 8 minutes, stirring frequently.
  3. Remove from the heat and add the lime juice and fresh coriander.
  4. Transfer to a high-speed blender and blend all of the ingredients together until smooth.
  5. Add salt and pepper to taste.

Serving suggestions: (vegan) cheesy garlic bread, crusty bread, vegan cheese toastie, vegan noodles

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