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Green Thai Coconut Soup

with Carrot, Chickpeas and Potato
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
536 kcal
Protein
: 
16.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sesame
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Baking Potato

2 unit(s)

Garlic Clove

2 unit(s)

Carrot

45 grams

Thai Green Style Paste

1 sachet(s)

Thai Style Spice Mix

(Contains: Sesame)

200 milliliter(s)

Coconut Milk

20 grams

Vegetable Stock Paste

1 carton(s)

Chickpeas

80 grams

Mangetout

½ unit(s)

Lime

1 unit(s)

Spring Onion

Not included in your delivery

300 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Sauce

Energy (kJ)2244 kJ
Energy (kcal)536 kcal
Fat23.8 g
of which saturates16.9 g
Carbohydrate61.5 g
of which sugars13.4 g
Dietary Fibre16.1 g
Protein16.1 g
Salt3.6 g
Potassium664.5 mg
Calcium10.5 mg
Iron0.5 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Large Saucepan
•Sieve

Instructions

1

a) Boil a full kettle of water.

b) Meanwhile, chop the potato into 2cm chunks (no need to peel). 

c) Pour the boiling water into a large saucepan with 0.5 tsp salt for the potato. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

d) Once the potatoes are cooked, drain in a colander.

2

a) Peel and grate the garlic (or use a garlic press).

d) Trim the carrot, then slice into 1cm thick rounds (no need to peel).

 

3

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Add the Thai green curry paste, garlic, and Thai style spice. Fry until fragrant, 2-3 mins. 

c) Stir through the coconut milk, vegetable stock paste, and the water and sugar for the soup (see pantry for amounts).

d) Bring to a boil, then lower to a simmer. Add the chopped carrot. Simmer the soup until the carrot is tender, 8-10 mins.

4

a) Drain and rinse the chickpeas in a sieve.

b) When there are 4 mins left of cooking time, stir the chickpeas and mangetout through the soup. 

c) Simmer for the remaining time, until the veg is softened. 3-4 mins. 

5

a) Cut the lime into wedges.

b) Thinly slice the spring onion.

c) When everything is ready gently mix the boiled potatoes into the soup.

d) Taste and season with salt and pepper as needed. Add a squeeze of lime. 

6

a) Divide your soup between your serving bowls. 

b) Finish by sprinkling over the spring onion.

c) Enjoy!

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