Meals and Courses

Thai Mixed Vegetable Soup

cook 10 mins
  • 1 tablespoon vegetable oil
  • 1 tablespoon Thai red curry paste
  • pinch of ground turmeric
  • 150 ml (1/4 pint) coconut milk
  • 1 litre (1 3/4 pints) hot vegetable stock
  • 1 lemon grass stalk
  • 125 g (4 oz) baby sweetcorn
  • 125 g (4 oz) shiitake mushrooms, halved
  • 250 g (8 oz) ready-cooked rice noodles
  • 125 g (4 oz) sugar snap peas
  • 50 g (2 oz) bean sprouts
  • handful of chopped fresh coriander
  • lime wedges, to serve
  • Heat the oil in a large, heavy-based saucepan. Add the curry paste and turmeric and cook for 1 minute, then stir in the coconut milk, stock and lemon grass and simmer for 2 minutes.
  • Add the baby sweetcorn and mushrooms and cook for 2 minutes, then add the noodles and sugar snap peas and cook for a further 3 minutes. Ladle into warmed serving bowls and top with the bean sprouts. Sprinkle with the coriander leaves and serve with lime wedges.
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