Vegetarian Thai Mexican soup


This soup first started off as a vegetarian Mexican soup and then I decided to change it up a bit by introducing a Thai edge to it. I love fusion food and this really works. The ginger and chilli warms the palette and the lime is the tangy twist that really lifts this soup. The addition of quorn, leek and courgette makes this soup even healthier. One of my invented favourites for sure!


For the Thai quorn chicken ~
300g Quorn chicken style pieces
1 tbsp oil
1 tsp grated ginger
A little fresh red chilli
1 tbsp sweet chilli sauce
2 tbsp water
1/4 tsp salt
Dried red chilli seeds pinch


For the Mexican soup base ~
1 large courgette grated
1 leek grated
1 garlic clove crushed
A little tomato passata or tomato pureΓ© for flavour
1300 ml of water
1 veg stock cube
1/2 tsp paprika
1 tsp ground cumin and coriander powder
salt to taste
Juice of 1/2 lime or more to taste
cornflour to thicken


To make the thai quorn chicken
1. Heat the oil in a medium saucepan and let the ginger and red chilli infuse into the oil for a couple of minutes. Add the quorn pieces and coat well in the chilli oil, add water and salt and cover for 10 minutes on a low flame



2. The pieces should now be tender, stir in the sweet chilli sauce and cook for a further 5-7 minutes on a low flame. Leave to rest, once cooled a little, shred in a food processor to small gravel size pieces


3. Meanwhile start the soup base, heat the oil and add the courgette, leek and garlic.


SautΓ© for a few minutes until soft, throw in the paprika, cumin and coriander powder, salt and crumble in the stock cube.
Cook for 2 minutes and then pour in the water and stir in the passata or puree, bring to a boil and gently mix in the quorn thai pieces


4. Cook on a medium to low flame for a further 10 minutes, you may need to thicken the soup using 1 tsp cornflour diluted in a tbsp of water. Just add this mixture to the soup and stir well to thicken. Lastly squeeze in the lime juice and garnish with coriander. Serve with home made tortilla baked chips



My valued mini blackboard where all my ideas come to fruition!


20 thoughts on “Vegetarian Thai Mexican soup

  1. I’m a big fan of fusion food. You’ve done an amazing job with this soup, I love the idea of the courgette. I’ve never eaten quorn though, sounds interesting. You’re very creative!

    • Thank you! Quorn is a mycoprotein which is naturally low in fat and high in protein and fibre. Here in the UK it is made into different forms such as mince, nuggets etc to give vegetarians more choice as meat free replacements. You could use chicken in this soup to replace the quorn πŸ™‚

  2. Somehow, you have combined all of my favorite flavors in one dish. This recipe is definitely a keeper. I love the chile sauce addition – and I love all things Thai. One question, though – what is courgette? Nice recipe! As for the quorn, we don’t have it here, but it sounds like you recommend chicken (mmm!).

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