Spicy Thai curry soup

Spicy Thai curry soup bursts with the flavour of the East. Have you got lemon grass, coriander and peppadews growing in your garden? And plenty of fresh greens like tender young spinach or kale?

A can of full cream coconut milk will make this one of the more expensive soups.

  1. Bernard Preston
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Spicy Thai curry soup is rich in flavour and the ingredients that contribute to our well-being.

This page was created by Bernard Preston on 26th April, 2019.

By Bernard Preston


Spicy Thais curry soup ingredients.

This spicy Thai curry soup recipe with make 6 delicious bowls.

Option 1: Thick and rich


  • Two large handfuls of young spinach or Swiss chard leaves. In season, kale and beet tops would add more variety.


  • 4 cloves of garlic
  • Inch long piece of freshly peeled ginger
  • 6 green onions like shallots, spring onions or leeks
  • A handful of green coriander


  • One peppadew, including the seeds and placenta, if you like it hot
  • One sweet red pepper
  • 1-2 tsps of a mild curry powder


  • 1 can of full cream coconut milk
  • Zest, pulp and juice of half a lime or lemon.
  • Option 2: 200 ml water + a chunk of roasted butternut to thicken the soup.


  • 2 TBSP of coconut butter

Go for it

Spicy Thai curry soup in pot.
  • In a medium sized pot fry the onions, peppadew and ginger in the coconut butter for a few minutes.
  • Stir in the curry powder for another minute or so.
  • Meanwhile split the lemon grass down the middle and discard the tough outer layer. Slice thinly.
  • Thinly scrape some of the zest and add to the pot, and then peel the rest. Cut the lime into slices.
  • Cut the peppadews in half, remove the stalk and the seeds if you aren't partial to the heat.
  • Toss in the sliced lemon grass, onion tops, zest, the lime slices including the pulp but not the pith which is bitter; then add the garlic, the coriander and the sweet peppers. Saute for another few minutes.
  • Add the coconut cream and simmer for ten minutes.
  • Meantime, devein the greens, slice them and then add them to the pot. Boil for a couple minutes until they are tender.
  • (Drop in the chunk of roasted butternut.)
  • Use a stick blender to liquidise. If you want it super smooth, use a proper food processor.
  • Serve hot or cold, with thick slices of low GI or artisan bread and a glass of Chenin Blanc on the side.
  • A dash of cream if your cholesterol is dangerously low is always an option.

Spicy Thai curry soup

Spicy Thai curry soup with added coconut cream.

Spicy Thai curry soup is made with herbs like lemon grass and coriander, spices like peppadews, and using a mild curry powder.

Our philosophy is slow food, made fast. Including collecting all the ingredients from the garden, washing and preparing them for this spicy Thai curry soup, cooking the dish took less than an hour.

Secondly, you'll will surely have noticed that every single ingredient would contribute to your well-being, and especially a wide variety of coloured foods that would have many of the phytochemicals, vitamins and minerals that we desperately need to be strong, and live long in the land.

Thirdly, it's relatively inexpensive with only the coconut cream adding a significant cost.

Fourthly, we have sourced most of the ingredients from the garden, and have used what is in season. So there are mixed greens including spinach, Swiss chard, beet tops and several types of kale.

We have many kinds of onions in our garden; year round we always have the greens tops that they provide for our food.

It's so easy to drop an onion that has started sprouting into the ground and you have years of delicious green tops to add to your favourite dishes.

At this time we are short on shallots and spring onions, but there are plenty of wild leeks coming up.

Spicy Thai curry soup with added greens.

Enjoy the soup with thick slices of artisan bread and plenty of butter; those who enjoy these kinds of suppers need have no fear of the cholesterol lurgy.

I'd like to pay tribute to Jessica George from the Jackie Cameron School of Food $ Wine for the inspiration behind my spicy Thai curry soup.

There's a wonderful chef in the making; many thanks Jessica.

Option 2: Thick and less rich

Don't be afraid to experiment; tailor this recipe to the demands of your own taste buds. We started with a whole lime, but soon realised it was over-powering; hence only a half.

Notice there's no salt; there's really no need and, since most folk add salt even before tasting their food anyway, we always keep it light.

For option 2, we added 200 ml of water and only half a can of coconut cream. To thicken our spicy Thai curry soup, we added a chunk of roasted butternut.

Many coloured foods

Following a group of people who ate seven or more coloured foods every day, for over twenty years, scientists found that they had a 33% lower all cause of death; that's massive.

Another study published in the British Medical Journal found a 5% lower all cause of death for each additional coloured food, up to five, particularly from cardiovascular disease[1].

We don't get obsessive about it, but if you count, you'll find at least eight different coloured ingredients in our spicy Thai curry soup, and that is excluding the garlic, ginger and onions.

I believe that's one of the reasons we enjoy a life without medication.

Bread at night

Enjoy a spicy curry soup at night may be problematic until we learned to make artisan bread like this loaf.

Bread at night has been a thorny problem for me, especially if enjoyed with a spicy soup, as it gave me terrible indigestion. Two things changed that completely.

Firstly, learning to bake our own artisan bread; it takes only five minutes every morning.

And secondly taking half a cup of kefir several times a week; it's a wonderful probiotic to beef up the friendly bacteria in the colon.

What is artisan bread, you may be asking, and more about these kefir benefits, please.

Making your own kefir is so easy using a plastic funnel.

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Hilton, KZN

South Africa



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