Thai Style Beansprout & Kale Soup {Vegan & Gluten Free}

Inevitably, everyone is trying to be good after the Christmas splurge. It's far too cold to eat salad, so give this comforting Thai Style Beansprout & Kale Soup a go. It's satisfying, super healthy and a mere 76 calories per serving. If you're a a fan of tom yum hot & sour soup you will love this.

The flavour is incredible and it’s spicy enough to blow away the chills. You can use any veggies you have to hand - I usually chuck in some sliced mushrooms to add protein. You could bulk it out with some rice noodles to make it into more of a meal if you like.

Thai Style Beansprout & Kale Soup

  • Prep time: 10 mins

  • Cooking time: 4 mins

  • Calories: 76 per serving

  • Serves: 4


  • 500ml hot vegetable stock + 500ml hot water

  • 1 lemongrass stalk, chopped into 3 and bashed

  • 1 thumb-sized piece root ginger, sliced

  • 1-2 chillies, sliced

  • 1 red pepper, thinly sliced

  • 175g curly kale

  • 200g beansprouts

  • 2 spring onions, sliced

  • 1-2 tablespoons soy sauce (to taste)

  • Juice of 1 lime

  • Fresh coriander to garnish


  1. Put the stock, water, lemongrass, ginger and chillies in a pan. Stir well and bring to the boil, then turn the heat down to a gentle simmer.

  2. Add the red pepper, kale, beansprouts and to simmer for 2-3 minutes.

  3. Add the spring onions and soy sauce to taste before ladling into bowls and serving with lime juice and fresh coriander.