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Thai Style Soup

Serves: 10
Time to prepare: 10 mins
Time to cook: 15 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan


  • 4 lemongrass stalks
  • 30g ginger
  • 2 fresh limes
  • 1 green chilli (more can be used depending on personal preference)
  • 20g coriander
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 30g beanshoots
  • 1 onion, sliced
  • 20g diced Quorn vegan pieces
  • 1 can of coconut cream


  • Make a paste with the ginger, lemongrass, lime zest, chilli and coriander stalks by processing in a blender with oil until smooth.
  • Sweat onion and peppers in a pan and add 3 tbsp flour.
  • Add your homemade Thai paste.
  • Add 2 litres of vegetable stock and bring to boil.
  • Add Quorn and coconut cream and cook for 5 minutes.
  • Add beanshoots and chopped coriander leaves at the end of cooking to retain freshness.
  • Finish with lime juice and seasoning.
  • Brown sugar may be added to taste.


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