creamy thai veg soup

Packed with veg, creamy & comforting with a spicy kick this soup is definitley a feel good soup!

Add some quick cook noodles before serving if you wish.


Serves 4 Approx 51p per person


Prep time 10 mins Cooking time 25-30 mins





400ml vegetable stock

1 tin coconut milk

1/2 bunch spring onions, finely chopped

100g mushrooms, sliced

1 small carrot, finely sliced lengthways (use a potato peeler!)

1 head of Little Gem lettuce, shredded

2 cloves garlic, crushed

1 tsp ground ginger

2 tbsp Thai Green Curry paste

salt & pepper



Heat 2 tbsp oil in a large saucepan over a medium heat.

Cook the onion & garlic for 1 minute before adding the mushrooms.

When the mushrooms are just starting to colour stir in the ginger & curry paste. Cook for about 1 minute, stirring.


Add the coconut milk & stir, allow it to melt down.

Gradually pour in the stock then add the carrot & lettuce.

Allow the soup to simmer for about 15-20 minutes. Season with a little salt & pepper to taste.


Serve hot.

Print Friendly and PDF