Hot and sour soup with tahini toast


I’ve been craving hot and soup soup lately after seeing some yummy looking recipes. I had a go at my own version of it, tweaking the flavors as I went. Result… it’s absolutely delicious! Salty, spicy, tangy, sour and sweet, everything a soup should be and its vegan! I tamed the heat with some cooling coconut milk and served it (to myself) with toast slathered in tahini. It was the perfect accompaniment to a healthy lunch.

Serves 2


  • 1 carrot, cut into very thin matchsticks
  • 1 zucchini cut into match sticks
  • 1/2 a jalapeno chili
  • 2 green onions, cut finely
  • 1 inch piece of ginger, grated
  • 2 cloves of garlic, grated
  • 3 cups of water
  • 2 tablespoons of soy sauce or Braggs
  • 3 tablespoons of rice wine vinegar
  • 1/2 a tablespoon of sugar (or honey)
  • Juice of two limes
  • 2 tablespoons of cornstarch

 To serve:

  • Sesame seeds
  • Fresh chives or green onions
  • Coconut milk
  • Wholewheat toast
  • Tahini paste

In a medium sized pan add the water and vegetables, chili, ginger and garlic. Bring to the boil and boil for 5 minutes. While the vegetables are cooking, in a small town combine the soy sauce, vinegar, lime, sugar and cornstarch. Add to the soup and stir until thickened. Cook for a further 3/5 minutes. Serve with a bowl of cooling coconut milk and wholewheat toast and tahini.


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