Thai Spiced Yellow Pepper Soup
Preparation time
Cooking time
Total time
Recipe type: Soup
  • 400g fine chopped onions
  • 400g fine-diced potatoes
  • 750 g butternut, chopped small
  • 6 yellow peppers, roasted, skins removed
  • 5 cloves crushed garlic
  • 1 thumb crushed fresh ginger
  • 2 stems lemongrass, crushed and in a spice pod
  • 5 kaffir lime leaves, crushed and in a spice pod
  • 2 tsp chilli flakes
  • 1 400g tin coconut milk
  • 1 lime, juice of
  • 2 tsp coriander seed
  • 0.5 tsp tamarind
  • 1 tsp muscovado sugar
  • 0.5 tsp turmeric
  • 3 tsp dark soy sauce (leave out for a gluten free soup)
  • 5 tsp veg stock
  • 0.5 block creamed coconut
  1. Saute onions, garlic, ginger in coconut oil. Add yellow peppers, butternut and chilli. top up to around 3L with hot water. Add juice of the lime, stock and all spices. Add lemongrass and lime leaves in spice pod. Add coconut milk. Simmer for 40 mins. Add half-block of creamed coconut, cut into smaller pieces. Keep the soup on heat and stir to melt the coconut through the soup. Blend a TINY BIT with a blender, to blur the veg. Add the soy. And enjoy.
Recipe by Edinburgh Foody at