Thai Red Pepper Soup 

Thai Red Pepper Soup 

A delicious, light and fragrant soup

1 red chilli, roughly chopped, deseeded if you want less heat

3 cloves garlic, peeled and roughly chopped

3 peppers, deseeded and roughly chopped

1 red onion, peeled and roughly chopped

A 1-2 inch piece of ginger, according to your taste, peeled and roughly chopped

1 tin of coconut milk

Tamari sauce

The zest of 1 lime

A handful of coconut flakes

Coconut oil or olive oil



1.Place a large saucepan over a low to medium heat and spoon in 1 tablespoon of coconut oil.

2. Add the chilli, ginger and garlic to the pan and allow them all to gently cook for 4 to 5 minutes, stirring regularly.

3. Tumble the red onion and peppers into the pan then mix everything together. Gently cook the veggies for about 10 minutes, allowing them to soften and release they’re natural juices.

4. Pour in the coconut milk along with half a tins worth of fresh water and 1 tablespoon of tamari sauce. Bring to the boil then reduce to slowly simmer for 15-20 minutes or until the onions and pepper are soft and tender.

5. Remove the pan from the heat and allow the mixture to cool slightly before blending either in a free-standing blender or with a hand held blender until silky smooth. Have a little taste to check the seasoning is to your liking.

6. When you’re ready to serve, warm the soup through over a medium heat until hot, ladle into warm bowls or mugs and sprinkle with a little lime zest and a few coconut flakes.


If you’ve used up all your peppers this week and need to use up something else, this soup also works brilliantly with sweet potato or butternut squash!