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Vegan Coconut and Peanut Thai Soup

Serves 2-4

A easy and delicious spicy asian broth filled with vegetables and aromatics, you could add tofu or tempeh for protein and change out the courgette noodles for rice noodles if you are missing carbs. topped with sliced chillies and spring onions, roasted salted peanuts, herbs and lime on the side and you have a truly satisfying and invigorating meal!



1L veg stock

2 tins of coconut milk (400ml each)

3 tbsp of crunchy peanut butter

4 cloves of garlic, sliced

60g fresh ginger, peeled and cut into matchsticks

3 fresh kaffir lime leaves

2 whole chillies, I use birds eye chillies but use milder ones if you prefer

1 1/2 tbsp white miso

Juice of 2 limes


150g sugar snap peas

150g baby corn, sliced length ways

120g drained bamboo shoots

2 courgettes, spiralised to make noodles


2 sliced spring onions

1 large red chilli, sliced

Coriander leaves

Mint leaves

Thai/holy basil leaves (optional)

Roasted and salted peanuts

Lime slices


  1. Start by making the broth; in a large pan tip the veg stock and the coconut milk and bring to a simmer. Add the peanut butter, along with the rest of the broth ingredients except the lime juice and simmer for 30-40 minutes to infuse all the flavours, your kitchen will smell amazing!

  2. Whilst this is happening you can prep the veg and toppings.

  3. Taste the broth to check for the balance of flavours and remove the kaffir lime leaves and chillies. Squeeze in the lime juice and add the corn, peas and bamboo shoots and cook for 3-5 minutes until the vegetables are just tender.

  4. In pasta bowls, divide the spiralised courgette (or cooked noodles) between them and top with a couple of ladlefuls of the broth and vegetables. Serve the toppings on the side for everyone to pimp their own bowl however they like.



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I am always in the kitchen creating and tweaking recipes, its pretty much my favourite thing to do! 

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