This is the yummiest green thai curry soup. Warms your belly right up on a cold, rainy night.


  •  1 Tbsp virgin coconut oil
  • 1 onion, halved then sliced
  • 2 cloves garlic, minced
  • 1 small red chilli, deseeded and finely chopped
  • 2 Tbsp Thai green curry paste
  • 2 cups fresh spinach, roughly chopped
  • 1 cup green beans, ends cut off
  • 1 can organic, full-fat coconut milk
  • 1 cup organic vegetable stock
  • sea salt + black pepper, to taste
  • 1 cup cooked squash, cubed
  • a handful of button mushrooms, sliced
  • a handful of baby corn, used if organic only
  • Juice of half a lime
  • 1/2 head of fresh coriander, chopped for garnish
  •  unsweetened coconut flakes, for garnish

Preparation Method

  1. Heat coconut oil in a large pan or wok, and add the onion, garlic + red chilli.
  2. Cook over a medium-low heat for around 5 minutes, until soft and just beginning to colour.
  3. Add the curry paste, and cook for one more minute before adding the chopped spinach, squash, green beans, mushrooms, coconut milk, stock and baby corn.
  4. Season well, and simmer for a few minutes until everything is piping hot and the soup has reduced a little.
  5. Add the lime juice, coconut flakes and fresh coriander, and serve warm