Gill’s Spicy Thai Soup Vegan recipe

Gill’s Spicy Thai Soup

Cook 10 mins
Serves 4

Blog recipe competition winner Gill Poole, has kindly donated this light and fragrant Thai Soup recipe for us to share. It looks amazing and tastes divine.

Authentic Tofu Block Find out more


For the tofu:
396g Cauldron Organic Tofu, follow the instructions on the pack, drain and press for 20 minutes, cut into a small dice.
1 tbsp vegetable oil

For the soup:
2 cloves of garlic, finely sliced
3 sticks of lemon grass finely sliced
1 red chilli, finely chopped
3 tbsp finely chopped ginger
5 spring onions chopped
Juice of 1 lime
1 × 400ml tin of coconut milk
2 handfuls of fresh coriander
Salt and freshly ground black pepper


  1. Heat the oil in a wok, fry the tofu until golden brown.
  2. Stir in the garlic, lemongrass, chilli, ginger and spring onions, cook for 5 minutes stirring continuously.
  3. Squeeze in the lime juice and pour in the coconut milk and half of the coriander. Bring to the boil, season to taste with salt and pepper and serve immediately sprinkled with the remaining coriander.