Thai Green Curry Soup
As the seasons change gone are the summer salads, and in it there place stews, soups and curries. This dish ticks two of those boxes. The spicy thai soup is a great base for a meal. Top it with noodles, your protein of choice and some veggies, for extra crunch and texture. A super healthy, nutrient rich meal to welcome in the Autumn.
Use low carb noodles if you wish to make this a low carb meal.
1 Tbsp coconut Oil Thumb sized piece of ginger 2 garlic cloves 1 chilli 2 TBSP Thai green curry paste 200g tenderstem brocoli 4 spring onions 200g frozen peas 120g frozen spinach 600 ml chicken stock 1 can light coconut milk 1 lime (juice only)
Toppings of your choice.
Mange toute Leftover BBQ meat Rice noodles Carrot Yellow pepper Broccoli florets (from base recipe) Topped with red chilli and coriander
While you heat the pan (medium heat) with the coconut oil, finely chop the ginger, garlic and chilli. Once the pan is hot add the garlic, chilli and ginger. Fry for 1 min then add the curry paste for another minute.
Chop the broccoli (reserving the tops for decoration) and spring onion and add it to the pan for a few minutes. Add the frozen spinach, peas and stock. Simmer until the spinach has thawed.
Add the coconut milk, simmer for a few minutes then blend it until it’s smooth. Squeeze in the lime and season to perfection (use soy sauce if you have it).
The base of your bowl is now ready. You can now top it with whatever you’ve got to hand or enjoy. I’ve listed what I used but for a meal in a hurry you could quite easily buy a bag of pre prepared stir fry veg and some frozen prawns. Top it with chilli peanuts, coriander and bean sprouts!
Make a double batch and freeze the base portioned up. That way you'll always have a meal in a hurry!