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Thai Squash Soup


Packed full of flavour and wonderfully simple to make, this Thai soup with a baobab twist has become one of our favourite go-to weeknight meals. Gluten-free, dairy-free and brimming with nutrients, it's an all round winner! Pile in all your favourite veggies and swap the prawns for tofu if you want a vegan option. 

Serves 4


1 tbsp Aduna Baobab Powder
400ml coconut milk
1 tbsp yellow Thai curry paste
400ml vegetable stock (we use bouillon powder)
1 1/2 stalks fresh lemongrass
2 lime leaves
2 tsp ground turmeric
1 small butternut squash, peeled & chopped into small chunks 
400g frozen prawns (you could also use salmon)
sprinkle chilli flakes 
1 head pak choi 
1 tbsp fresh lime juice
handful fresh coriander, chopped 
handful fresh spinach or kale 
handful sugar snaps


Place the coconut milk, curry paste, stock, lemongrass, lime leaves, chilli flakes and turmeric into a large saucepan with the butternut squash and simmer for about 15 minutes until the squash is tender. 

Add the prawns just before the squash is tender and cook for about 5 minutes until they have turned pink. Remove the lemongrass stalks and just before serving add the pak choi, spinach and sugar snaps and cook for a couple of minutes until wilted. 

Turn off the heat and stir in the baobab powder. Add the lime juice and sprinkle with coriander to serve. 


Recipe by Aduna

Ingredients list: