Thai Green Curry Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 800 ml vegetable stock
- 400 coconut milk
- 300 g veetable mix (Asian veetables), frozen
- 100 g lass noodles
- 2 cloves garlic)
- 0.5 ½ bunch spring onion (s)
- 3 tablespoon Thai curry paste, green
- 2 tablespoon soy sauce
- 1 tablespoon ginger paste
- Coconut oil
Print Recipe
Pin Recipe Instructions
- Slice the spring onions and set aside the green part as a garnish. Finely dice the garlic.
- Heat some coconut oil in a saucepan. Add the white part of the spring onions, garlic, curry paste and ginger and sweat for 2 minutes. Add the frozen Asian vegetables and sauté everything for another 3 minutes. Add coconut milk and broth and simmer the soup over medium heat for 10 minutes. After 5 minutes add the glass noodles.
- Divide the soup between two bowls and garnish with the green part of the spring onions.
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