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In this post, you will learn how to make Thai Coconut Beetroot Soup and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Thai Coconut Beetroot Soup.
The Ingredients:–
- 500g beetroot
- Black pepper
- 400ml coconut milk
- Lemon juice to taste
- 1 onion finely chopped
- Salt
- 1-3 tsp Thai red curry paste
- 2 tablespoons vegetable oil
- 300ml vegetable stock
The Instructions:—
- Remove the leafy parts of the beetroot. Do not trim the roots so that it does not bleed
- Add the beetroot to a pot, cover with plenty of water, bring to the boil and then simmer until tender (between 45-60 mins depending on its size).
- Drain the beetroot and when pieces are cool down peel and chop them.
- Add the oil to a saucepan and fry the onion for about 7 mins until soft.
- Add in the beetroot and curry paste and cook for a few mins.
- Stir in the coconut milk and stock, season with salt and pepper and bring to the boil then reduce to a simmer for about 5 mins.
- Let the soup cool and whizz with a hand held blender or in a food processor.
- Add lemon juice to you taste and adjust season and serve.
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Below is our highly recommended video on how to make a (related) Recipe (Not the same with the Recipe above).
Below are some of our highly recommended and related eBooks.
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