2stacks lemongrass(white inner part only, chopped)
5cmpiece root ginger(grated)
3-6red chillies(de-seeded and chopped)
1tspsalt
1kgcooked beetroot(you can use fresh and cook the soup for longer)
60gcoconut cream
1ltr vegetable stock
400gtin coconut milk
fresh coriander(chopped)
fresh lime
Instructions
Heat the oil in a large saucepan, add the red onion and saute gently over a medium heat to soften, but not colour the onions.
Place the garlic, lemongrass, ginger, chillies and salt into a pestle and mortar and grind to a smooth paste. Add to the pan along with the onions and cook for a further minute.
Add the beetroot and coconut cream to the pan along with the vegetable stock and simmer gently until the beetroot is really soft.
Add the tin of coconut milk to the pan. Put the soup into a liquidiser and blitz to a smooth consistency. Serve the soup hot with a sprinkling of fresh coriander and a squeeze of lime juice.
Notes
You should add the chillies to the soup depending on your own taste. I added 3 de-seeded chillies and my children happily ate the soup. If you like it hotter like I do then add more chilli.
Nutrition Facts
Thai Beetroot Soup
Amount Per Serving
Calories 208Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g69%
Sodium 397mg17%
Potassium 630mg18%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 9g10%
Protein 3g6%
Vitamin A 200IU4%
Vitamin C 32.6mg40%
Calcium 37mg4%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •