Red Coconut Bisque

Red Coconut Bisque

This red coconut bisque is creamy coconut soup packed with flavour.


  • 1/2 white onion, diced
  • 1/2 red onion, diced
  • 1 clove of garlic, grated
  • Thumb of ginger, grated
  • 50g vegan thai red curry paste
  • 400ml full fat coconut milk
  • 800ml vegetable stock
  • 1 large carrots, grated
  • 6 tomatos, diced
  • 1 lime, juice
  • coriander, to serve
  • spring onion, sliced to serve
  • Toasted coconut flakes, to serve
  • 1tbsp olive oil


  1. Heat the oil in a pan and cook the onion, garlic and ginger on a medium heat until softened.
  2. Stir in the curry paste and cook for a couple of minutes.
  3. pour in the coconut milk and chicken stock and bring to a boil
  4. Turn down to a simmer and add the grated carrot and tomatoes.
  5. Once the carrots and tomatoes have softenthen tip everything into a blender and add the juice of the lime and blend until smooth.
  6. Pour in to a bowl and serve with the toasted coconut flakes, coriander and spring onions


This Post Has 2 Comments

Leave a Reply

Close Menu


%d bloggers like this: