Spicy Thai coconut soup

Spicy Thai coconut soup

Thrive on Five
Dan Jones

Our light and spicy soup uses traditional Thai ingredients: lemon grass, chilli, coconut and lime. It is full of flavour and surprisingly easy to make. It’s perfect with prawns added, too.


Quantity Ingredient
1 tablespoon sunflower oil
1 tablespoon finely chopped root ginger
2 garlic cloves, finely chopped
1 small red chilli, finely chopped
1 lemon grass stalk, bruised
400ml vegetable or chicken stock
200ml coconut milk
1 large carrot, thinly sliced on the diagonal, (160g)
handful baby sweetcorn, halved lengthways, and further cut into 2cm pieces if you want, (80g)
160g chestnut mushrooms, cut into small pieces
1 red pepper, cut in 1cm pieces, (160g)
3 large spring onions, cut in 1cm pieces, (80g)
80g water chestnuts
handful sugar snap peas, halved, (80g)
sea salt
freshly ground black pepper
1/2 lime, juiced
thai holy basil leaves, or coriander, to serve
prawn crackers, to serve


  1. Heat the oil in a large heavy-based saucepan and add the ginger, garlic, chilli and lemon grass. Fry over a medium heat for five minutes, stirring regularly, without colouring. Pour in the stock and coconut milk and cook gently for five minutes.
  2. Add the carrot and baby sweetcorn and simmer for five minutes before adding the mushrooms and cooking for a further five minutes. Remove the lemon grass.
  3. Add the red pepper, spring onions, water chestnuts and sugar snap peas. Cook for a final 10 minutes.
  4. Add ¼ tsp salt and some pepper to taste. Finish with the lime juice. Sprinkle with the herbs. Serve with prawn crackers.
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