This is an adapted vegan recipe for this delicious Thai Coconut Vegetable Soup… Also known as Tom Kha.
This recipe serves at least 8 people, so a big pot is needed… Obviously you can adapt it yourself.

What you need…
3 large white onions… Diced small
6 red/orange bell peppers… Diced
8 cloves of garlic… Pressed and chopped
3 carrots… Sliced
3 tins of chickpeas
10 tablespoons of olive oil
2 teaspoons of cumin powder
2 teaspoons of coriander powder
1/2 teaspoon of cayenne pepper
4 large ripe tomatoes… Diced
2 tins of coconut milk
4 tablespoons of peanut butter… Smooth
500ml of vegetable stock
Juice from 6 limes
Salt to taste
A big bunch of fresh coriander… Chopped
Fresh red chillies… For garnish

What you need to do…
In a large pan sauté the onions, peppers and garlic in a large pot… Until soft, should take about 5-10 minutes on a low to medium heat.
Add the rest except the fresh coriander and simmer for an hour on a low heat.
Take half the soup and blend it thoroughly and add back to the main pot.
Stir in the fresh chopped coriander… Keep some back for a garnish.
Season with salt to taste.

What you need to do next…
Serve in bowls…
Garnish with fresh coriander and finely sliced red chillies.
Serve with you best crusty bread.. Only if you want to, it’s delicious as it is!