Thai Coconut Soup

Thai Coconut Soup
Prep time
Cook time
Total time
A quick and easy Thai Coconut Soup
Serves: 1-2
  • 2 x Garlic Cloves (crushed)
  • 1 x Lemongrass stalk (sliced finely)
  • 5cm Fresh Ginger (grated)
  • 1 tsp Coconut Oil
  • 400ml Coconut MIlk
  • 1 x Red Chilli (deseeded and sliced)
  • ¼ tsp Brown Rice Vinegar
  • 1 x Lime (zest and juice)
  • 80g Baby Tomatoes
  • 60g Mushrooms
  • 100g Pak Choi (leaves separated)
  • A pinch of Himalayan Salt
  • 5g Fresh Coriander
  1. In a saucepan, sauté the garlic, lemongrass and ginger in the coconut oil for 2 mins
  2. Add the coconut milk, chilli slices, brown rice vinegar and lime zest, simmer for 4 mins
  3. Add 100ml water, half the lime juice, the baby tomatoes and leave to cook for 4 mins on a medium heat
  4. Add the mushrooms and after a minute add the pak choi and cook for a further minute
  5. Season with salt and sprinkle with coriander and serve