When making this Thai Coconut Soup with Coriander we used a packet of store-bought Fresh Asian Stir-Fry Vegetables Mix, but you can prepare your own stir-fry vegetables using a combination of broccoli, capsicum, onion, carrots and white cabbage. Top Thai Coconut Soup with crispy shallots for a savoury crunch and sliced red chilli will add heat.
Thai Coconut Soup with Coriander Recipe
Serves 4
Ingredients:
1 tbsp peanut oil
1 stalk lemongrass, white part only, finely chopped
1 generous tbsp yellow or green curry paste
400ml can coconut milk
500ml vegetable stock
400g packet store-bought Fresh Asian Stir-Fry Vegetables Mix
120g Udon noodles
Coriander leaves
1 tbsp sesame seeds
1 lime, cut into wedges, to serve
Method:
Heat oil in a large, heavy-based stockpot over a high heat, add the lemongrass and curry paste and cook for 3 minutes or until fragrant. Add the coconut milk and stock into the stockpot and bring to the boil. Stir in the vegetables and the noodles and continue cooking for another 5 minutes or until vegetables are just cooked and noodles are tender. Taste and season if necessary.
Divide soup among four bowls, top with coriander leaves and sesame seeds. Serve with a wedge of lime.
Smart Tip:
Prepare your own stir-fry vegetables using a combination of broccoli, capsicum, onion, carrots and white cabbage. Top soup with crispy shallots for a savoury crunch; sliced red chilli will add heat.
