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red Thai bisque

red Thai bisque

Submitted by Jane North, owner of fabulous online vintage fashion shop, What Clarice Wore, clothing for women with a fashion conscience.

This creamy bisque has a subtle eastern flavour. It's so easy to make, looks great and tastes divine. It makes a quick dinner party dish. Based on a recipe from Katy Beskow, 15 minute vegan.


A dash or two of olive oil

1 red onion chopped

2 garlic cloves chopped

A thumbnail of ginger

2 tablespoons of red thai curry paste (if vegan, make sure it doesn’t have fish sauce)

tin of coconut milk (400ml)

800ml of hot vegetable stock

2 grated carrots

6 tomatoes roughly chopped

1 lime

handful of fresh coriander

2 spring onions finely chopped

Almonds or coconut flakes


  1. In a large pan, heat the oil over a low-medium heat. Add the onion to the pan and cook for 2 minutes.
  2.  Add the garlic and ginger and cook for a further minute, along with the Thai red curry paste.
  3. Pour in the coconut milk and vegetable stock and increase the heat to medium-high. Bring to the boil.
  4.  Add the carrots and tomatoes to the pan and cook for 8 minutes, stirring occasionally.
  5. Remove the bisque pan from the heat and transfer to a blender and blitz until completely smooth. 
  6. Squeeze in the lime juice and pour into bowls. 
  7. Scatter with the coriander, almond or coconut flakes and spring onions just before serving.

20 minutes serves 4 vegan & gluten free

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