Green Thai spring vegetable soup

Seasonal greens in a spicy coconut broth.

Soups and starters
A tasty recipe for spring
  • Preparation time 15 mins (prep. time)
  • Cooking time 30 mins (cooking time)
  • Serves 6


  • 50ml/1¾fl.oz Vegetable oil
  • 180g/6oz onion, finely sliced
  • 1 garlic clove, finely sliced
  • 180g/6oz leeks, finely sliced
  • 140g/5oz Thai green curry paste
  • 1.5lt/53fl.oz water
  • 30g/1oz vegetable bouillon
  • 1 tin coconut milk
  • 30g/1oz light soft brown sugar
  • 100g/3½oz savoy cabbage, finely shredded
  • 50g/1oz mangetout, cut in half lengthways
  • 60g/2oz spinach
  • 1 lime, zest and juice
  • 10g fresh coriander, finely chopped
  • 1 red chilli pepper, finely sliced
  • salt and pepper, to taste


  1. Place the oil in a large pan over a medium heat and add the onion, garlic and leek and sauté for 2-5 minutes or until softened.
  2. Increase the heat and add in the curry paste, stir well for a further 2-3 minutes or until the mix starts to dry out a little.
  3. Add the water, bouillon, coconut milk and half the brown sugar, stir well and bring to the boil. Reduce to a simmer and cook for a further 5–10 minutes.
  4. Add the cabbage, mangetout and spinach, stir well and simmer until the cabbage and mangetout are cooked.
  5. Add the zest and juice of the lime, coriander and chilli. Adjust the seasoning, adding more of the sugar if needed as well as the salt and pepper.
  6. Garnish the top with a little chopped fresh coriander and a few slices of chilli.