Colourful Thai Soup

Colourful Spicy Thai Soup by Jo-Ann Blondin

This tasty soup will make you dream of visiting Thailand. Every time I enjoy it, I am embraces in the warm culture of Northern Thailand.


  • 4 slices Ginger
  • 1 stalk Lemongrass, bulb end cut off
  • 20 stems Cilantro
  • 4 small Chili peppers, tops removed
  • 1 inch round bunch Enoki mushroom, root removed
  • ¼ cup Red onion, diced
  • ½ cup Carrot, shredded
  • 1 cup Firm tofu, diced
  • 8 Cherry tomatoes, halved
  • 1 medium Green onion, diced
  • 1 handful Cilantro leaves
  • 1 Lime, zested
  • 1 can (398ml) Coconut milk
  • 2 cups Vegetable broth
  • 2 tsp Thai Fish Sauce or Tamari


  1. Base ingredients: Ginger, lemongrass, lime zest, chili peppers and cilantro stems. Crush lemongrass and peppers to help release flavour.
  2. Soup Ingredients: Mushrooms, ½ of lime, red onion, tofu, carrots and cherry tomatoes.
  3. Garnish: Green onions, ½ of lime cut into wedges and cilantro leaves.
  4. In a pot, add the coconut milk and vegetable broth. Heat on high for one minute. When totally combined, add the base ingredients. Cook for 2 minutes on high heat. Watch to ensure it does not boil over.
  5. Add the tofu and cook for one minute then turn down heat. Add remaining soup ingredients except lime. Then add the juice of ½ lime and fish sauce or Tamari. Cook for 5 minutes or until the tomatoes are dented and the onions have changed colour.
  6. Remove ginger, lemon grass and chilli peppers before eating.
  7. Pour into bowls. Garnish green onion, cilantro and fresh squeezed lime juice.