creamy thai veg soup
Packed with veg, creamy & comforting with a spicy kick this soup is definitley a feel good soup!
Add some quick cook noodles before serving if you wish.
Serves 4 Approx 51p per person
Prep time 10 mins Cooking time 25-30 mins
Ingredients
400ml vegetable stock
1 tin coconut milk
1/2 bunch spring onions, finely chopped
100g mushrooms, sliced
1 small carrot, finely sliced lengthways (use a potato peeler!)
1 head of Little Gem lettuce, shredded
2 cloves garlic, crushed
1 tsp ground ginger
2 tbsp Thai Green Curry paste
salt & pepper
Heat 2 tbsp oil in a large saucepan over a medium heat.
Cook the onion & garlic for 1 minute before adding the mushrooms.
When the mushrooms are just starting to colour stir in the ginger & curry paste. Cook for about 1 minute, stirring.
Add the coconut milk & stir, allow it to melt down.
Gradually pour in the stock then add the carrot & lettuce.
Allow the soup to simmer for about 15-20 minutes. Season with a little salt & pepper to taste.
Serve hot.
