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