Thai Soup - Vegetarian

Thai soup is simple, cozy, and full of flavour without trying too hard.

Think warm broth, fresh herbs, a bit of spice, and that classic mix of tangy and savoury that makes Thai food so comforting. Whether it’s a creamy coconut soup like tom kha or a spicy, sour tom yum, each bowl is bright, tasty, and super satisfying. It’s the kind of easy, feel-good dish that makes your kitchen smell amazing and feels like comfort food with a little personality. Plus, it’s incredibly flexible—toss in mushrooms, chicken, shrimp, or whatever you have on hand, and it still turns out delicious. It’s honestly one of those soups that feels like it cooks itself, but tastes like you put in way more effort than you did.

Ingredients

• 4 tbsp olive oil

• 1 yellow onion diced into small pieces

• 2 cloves garlic minced

• 1 tsp ginger finely chopped

• 1 cup sliced chestnut mushrooms

• 1 large carrot shredded into matchsticks

• 2 spring onions chopped into small pieces

• 2 tbsp gluten free soya sauce

• Juice from one lemon

• 3 cups veg gluten free stock

• 1 tsp brown softr sugar

• 1/4 tsp cayenne pepper

• 1/4 cup fresh coriander

• Season to taste

  
  

Directions

1. In a large pot heat the olive oil over a medium heat.

2. Add onions, garlic, ginger, carrot and mushrooms. Cook for approx 10 minutes or until all vegeteables are well cooked.

3. Add all the remaining ingredients and cook for about 15 minutes.

4. Serve with fresh coriander