Thai Beetroot soup, an aromatic soup which marries the earthiness of beetroot with the fresh favours of Thailand.
This Thai beetroot soup is a favourite winter warming bowl of soup, earthy beetroot balanced with just the right amount of spice.
Beetroot is one of those vegetables that we often walk past in the shop or we turn it into pickle, but there really is much more you can do with it.
I have always grown my own beetroot in the garden so, I wanted to find something new to do with this earthy root vegetable.
This particular spicy beetroot soup blends the earthiness of the beetroot with the freshness of Thai flavours and cooling coconut milk.
It is a combination that works really well, the Thai spices add freshness, without masking the lovely earthy flavour of the beetroot.
Key flavours in Thai cooking:
Key flavour ingredients:
There are 4 key flavours in Thai cooking and most Thai dishes will contain at least 2 of these flavour combinations in any one dish.
- SALTY: fish sauce; shrimp paste
- SWEET: palm sugar; coconut sugar; fruit
- SPICY: chillies; galangal (ginger); pepper
- SOUR: lime juice; tamarind
More complex dishes will include all 4 flavours. The real skill in Thai cooking, is balancing all of these flavours together.
Thai beetroot soup – recipe steps:
Recipe substitutions and variations:
- Beetroot – has a lovely earthy flavour, however, you could also add in other vegetables to bulk up the soup. Carrot and parsnip would also work alongside the beetroot.
- Chillies – add a real kick to this Thai beetroot soup. I’ve suggested using between 3-6 de-seeded chillies. However, my kids don’t enjoy it too hot, so I would use 3 if feeding the family, more if cooking for myself. However, adapt the chilli heat as you see fit and if you want a real spice kick, don’t remove the seeds!
- Root ginger – if you can find fresh galangal you can use this in place of the ginger. I find it difficult to source galangal locally so substitute with root ginger instead.
- Lemongrass – if you can’t find fresh, then look in the supermarket for either frozen, dried or minced.
- Salt – if I’m not serving this soup to vegetarian or vegan diners I sometimes replace the 1 teaspoon of salt in the paste and instead add Thai fish sauce to season the soup at the end of the cook.
- Recipe toppings – this Thai beetroot soup recipe suggests finishing the soup with some freshly chopped coriander and a squeeze of lime to balance the flavours in the soup. However, you could also add some dried beetroot crisps and some toasted pumpkin seeds as we have done here for some added crunch!
Can I made this spicy beetroot soup ahead of time?
This simple beetroot and coconut soup is a great make ahead dish. Make the soup then allow to cool completely before placing into a container with a lid.
- Fridge: this spicy beetroot soup can be made 2-3 days ahead of when you want to serve it and kept in a covered container in the fridge.
- Freezer: once frozen this soup will keep for up to 3 months in the freezer.
Useful hints and tips:
- Grind the garlic, lemongrass, chillies, ginger and salt in a pestle and mortar: this really works to extract the oils from these herbs, resulting in a tastier bowl of soup.
- Don’t have a pestle and mortar: use a food processor or stick blender to form the paste instead.
- Make extra to freeze: this recipe for beetroot and coconut soup is really easy to double up. So, double the quantity, enjoy some soup today and pop the rest in the freezer to enjoy homemade soup at a later date.
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Additional recipe suggestions:
If you like this recipe then try some of our other soups:
- Simple Curried Chickpea and Lentil Soup
- Spicy Pumpkin Soup
- Creamy Jerusalem Artichoke Soup
- Creamy Parsnip & Nutmeg Soup
- Leek & Potato Soup
- Simple Chicken Noodle Broth
For some great hints and tips on how to make a great bowl of soup, have a read of our 20 Simple Soup Recipes post. This features lots of delicious soup recipes for you to try!
Thai Beetroot Soup
- 1 tbsp sunflower oil
- 1 large red onion (chopped)
- 4 cloves garlic (crushed)
- 2 stacks lemongrass (white inner part only, chopped)
- 5 cm piece root ginger (grated)
- 3-6 red chillies (de-seeded and chopped)
- 1 tsp salt
- 1 kg cooked beetroot (you can use fresh and cook the soup for longer)
- 60 g coconut cream
- 1 ltr vegetable stock
- 400 g tin coconut milk
- fresh coriander (chopped)
- fresh lime
- Heat the oil in a large saucepan, add the red onion and saute gently over a medium heat to soften, but not colour the onions.
- Place the garlic, lemongrass, ginger, chillies and salt into a pestle and mortar and grind to a smooth paste. Add to the pan along with the onions and cook for a further minute.
- Add the beetroot and coconut cream to the pan along with the vegetable stock and simmer gently until the beetroot is really soft.
- Add the tin of coconut milk to the pan. Put the soup into a liquidiser and blitz to a smooth consistency. Serve the soup hot with a sprinkling of fresh coriander and a squeeze of lime juice.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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