Soup with a Thai Coconut Twist

Cooking time
Serves2-4 people
Vegans Gluten-free diets
Soup with a Thai Coconut Twist

This is a really simple way of adding an Asian twist to your soup repertoire, and you can do it with a number of veggies. It works especially well with upcoming autumn squashes and winter roots.

3 ratings


  • 1 onion, leek or a few spring onions
  • A splash of olive oil
  • 4 mugs chopped carrots, squash or sweet potato (or use a combination)
  • A few slivers of a fresh green or red chilli
  • 2-3cm piece fresh ginger root, peeled and finely grated
  • 2 limes
  • 1-2 mugs veg or chicken stock
  • 1 tin of coconut milk
  • A good handful fresh coriander
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1. Finely chop your onion or leek. Add a splash of oil to a deep pan or pot. Add the onion/leek and cook gently until softened, 5-10 minutes.
2. Chop your carrots or squash into smallish pieces (the smaller you cut them the faster they'll cook). Add them to the onion/leek. Pop a lid on and cook over medium-low heat until very tender, about 20 minutes. Take the lid off. Add a splash of oil.
3. Fold the ginger and chilli through. Let it sizzle for a moment. Squeeze in the juice from the limes. Add the stock and let it bubble up for a few minutes. Fold in the coconut milk. Warm through.
4. Add a handful of coriander and blend everything together until smooth. Taste. Season, as needed. Pass through a sieve to make the soup even smoother, if you fancy. Garnish with a bit more coriander or some chopped spring onions and serve. Delicious.
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