Soup has a bad rep as being one of those things that is best when it can serve an army and when it takes ages to make. We’ve been known to make soup that simmers on the hob for hours, no lie. This recipe for Thai green soup could not be more different – it takes a mere 20 minutes from start to finish and is something a little different to your usual homemade carrot or Minestrone soup.
Thai green soup recipe
Prep time: 5 minutes | Cook time: 15 minutes
Nutritional info per serving
Calories: 308 | Total fat: 18g | Carbs: 33g | Protein: 5g
Ingredients
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Frylight
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1 medium onion
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3 large carrots
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600ml vegetable stock
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100ml reduced fat coconut milk
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1tsp Thai green curry paste
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1tbsp desiccated coconut
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handful fresh coriander
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salt and black pepper
- croutons (optional)
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a spoonful of natural yoghurt, a few fresh basil leaves, for garnish.
Method
1. Roughly chop the onion and cook in a saucepan with a few sprays of Frylight until soft and translucent. Chop the carrots and add to the onion. Don’t bother peeling the carrots, it all helps with your fibre intake.
2. Add the Thai green curry paste and stir in, before pouring in the stock, coconut milk and desiccated coconut. Bring to the boil, reduce the heat and cook until carrots are soft.
3. Blitz the soup in a blender with the fresh coriander until smooth, then pour back into the saucepan and season to taste with salt and pepper.
4. Garnish with a drizzle of natural yoghurt and a few fresh basil leaves, if you want to be fancy.
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