Thai Beet Soup


I have been on a bit of a soup kick lately. With the 30 day challenge under way, it is a quick easy and nutritious way to get a meal. The studio has been been busy and there has been a lot of exciting energy around me. Settling in at the end of  the day with a comforting bowl of soup has been really nice.

This super-easy to make, healthy soup looks stunning and marries the earthy sweetness of beetroot with the light aromatics of Thai flavors.

My sister Kristin gave us this recipe while we were in India, but we were missing the key Thai ingredients,so it had to wait till we came back home.

It was worth the wait.

Thai Beet Soup

Serves 4

500 g cooked beetroot (not pickled), roughly chopped
400 ml tin light coconut milk
2 tbsp Thai fish sauce (This fish sauce really adds something, but if you are strict add a dash of soy sauce and a dash of rice wine vinegar instead)
Juice of 1-2 limes
½ tsp salt

For the stock
4 shallots, finely chopped
3 garlic cloves, finely sliced
4 stalks lemongrass, trimmed and chopped
2 x 3 cm pieces galangal, finely sliced
2 thumb-size pieces of root ginger, grated
6 makrut lime leaves, shredded
1 tbsp vegetable oil
650 ml cold water
50 g coriander, stalks and leaves chopped (reserve a few leaves for garnishing)
1 bird’s-eye chili, de-seeded and finely sliced

1 In a large pan, fry the shallots, garlic, lemongrass, galangal, root ginger and makrut lime leaves in vegetable oil for 3-4 minutes to release their flavor.

2 Add the water and the rest of the stock ingredients. For more heat, add a few chili seeds to the pan. Bring to the boil, then simmer for 30 minutes before straining and discarding the solids.

3 Put the stock back into the pan, add the chopped beetroot and bring back to a simmer for 5-10 minutes. Blitz with a stick blender, then add the coconut milk and bring the pan back to a simmer again.

4 Add fish sauce, salt and lime juice to taste: the soup should taste sharp and sweet.

Serve with the reserved whole coriander leaves.

ทาน อาหาร ให้ อร่อย นะ (enjoy your meal)


Max is a 200 hour RYT and co-director of Yogatique Bangkok. He has been a vegan, long distance runner and avid skateboarder for over 20 years. He thinks life should be filled with a good sound track, a good work out and good food.

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