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Thai Panang Coconut Soup

A Thai curry is a dish that makes me instantly happy. This Thai curry soup is no exception.

A spicy curried soup using Panang paste and coconut milk.

Serves 4

5 Minutes Preparation

40 Minutes Cooking


1 Cauliflower

2 Carrots

1 Can Coconut Milk

1tbs Panang Curry Paste

1tsp Salt

Coriander to Garnish


- Start by pre heating the oven to 180c. This is to roast your vegetables.

- Cut the vegetables into bitesized pieces and place on a roasting tray. Drizzle with olive oil and roast for 20/30 minutes.

- In a saucepan over a medium heat add your curry paste. Cook for a minute to release the flavours. Then add your roasted vegetables and stir.

- Pour in the coconut milk and simmer until the vegetables are soft and mushy.

- Season with salt.

- Blend into a silky soup. You can add more water if you like a runnier soup.

- Serve and top with fresh chilli and coriander. ENJOY!



Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!


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