This simple vegetarian Thai soup is ready in just 20 minutes- the ideal shortcut supper.
Ingredients
- 2 tbsp Bart Yellow Thai
- Curry Paste, or similar
- 415g pack Tesco Butternut Squash & Sweet Potato, or similar
- 400ml tin coconut milk
- 500ml vegetable stock
- 250g pak choi
- 375g packet Tesco Rice Noodles (or any precooked rice noodles)
- Fresh basil leaves and half a sliced bird’s eye chilli (optional) to serve
Method
- 1. Heat a wok or sauté pan over a medium heat, add the Thai paste, then cook for a minute or so until aromatic.
- 2. Add the chopped butternut and sweet potato, then cook for 3 minutes, stirring to prevent sticking.
- 3. Pour in the coconut milk and stock, bring to the boil, then simmer for 10-15 minutes until the vegetables are tender.
- 4. Finely slice the pak choi, then add it to the soup along with the noodles.
- 5. Cook for 2 minutes until the pak choi is wilted and the noodles are soft.
- 6. Divide the soup between two bowls and top with fresh basil leaves and sliced chilli, if you like.
More vegetarian recipes
Five great veggie pies
Veggie comfort food
Vegetarian soups
Indian recipes for vegetarians
Vegetarian version of classics