Recipes

          Thai Squash Soup

          Aduna Thai 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

          Ingredients: 

          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

          Method:

          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. 

          Enjoy!

          Recipe by Aduna

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