Creamy Thai Veg Soup

Name: Creamy Thai Veg Soup
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 400 ml vegetable stock; 1 tin coconut milk; 1/2 bunch spring onions, finely chopped; 100 g mushrooms, sliced; 1 small carrot, finely sliced lengthways (use a potato peeler); 1 head little gem lettuce, shredded; 2 cloves garlic, crushed; 1 tsp ground ginger; 2 tbsp Thais Green Curry paste; salt & pepper

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

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.

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.

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

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.

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.

Saved

Ingredients

25-30 minutes

4 servings

400 mlvegetable stock
1 tincoconut milk
1/2 bunchspring onions, finely chopped
100 gmushrooms, sliced
1small carrot, finely sliced lengthways (use a potato peeler)
1 headlittle gem lettuce, shredded
2 clovesgarlic, crushed
1 tspground ginger
2 tbspThais Green Curry paste
salt & pepper

Saved

Steps

25-30 minutes

1

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.
2

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.