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Thai Inspired Soup

About the Recipe

A creamy, immune-boosting soup with optional chicken, tofu, or tempeh for protein. Coconut milk and fragrant Thai spices make it comforting and anti-inflammatory.

Ingredients

  • Organic Coconut Milk 

  • Chicken or Tempeh

  • Veg of choice: tomatoes, peppers, courgette, broccoli, asparagus, mushrooms, sugar snap peas

  • Garlic (optional)

  • 1 Tsp Coconut oil

  • 1 Tbsp Tamari

  • 1 Tsp Coconut Sugar 

  • 1 Tsp Turmeric

  • 1 Tbsp ground ginger

  • 1 Tbsp Cayenne pepper

  • Carriander 

Preparation

  •  Heat your pot to medium heat. Finely chop your garlic and add it to a large pot with coconut oil. Add your protein with some ginger. 

  • Once cooked, add all of your veggies with a pinch of salt and ground ginger.

  • Add the coconut milk, tamari, coconut sugar, cayenne pepper, ginger, and coriander. Simmer for 15 minutes.

  • Serve with noodles or whole-grain rice. 

  • You can store this in the fridge for up to 3 days.  

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