Thai vegetable soup

Yum - the delicious flavours of Thailand. Kumara can be used in place of the pumpkin.

Thai vegetable soup

Ingredients

Serves 4

½ Tbsp canola oil
1 Tbsp Thai green curry paste
1½ cups diced peeled pumpkin
4 yams, diced
1 carrot, peeled and diced
1 onion, peeled and finely chopped
3 cups vegetable stock
2 Tbsp lite soy sauce
½ tsp brown sugar
½ cup lite coconut milk
4 coriander sprigs

Method

Place oil in a heavy-based saucepan and heat. Add Thai green curry paste and stir fry for 1 minute.
Add pumpkin, yams, carrot and onion and stir fry for 2–3 minutes. Add stock, bring to the boil, reduce heat and simmer until vegetables are just cooked.
Stir in soy sauce, sugar and coconut milk. Purée in food processor.
Return to the saucepan and heat until steaming hot.
Serve garnished with coriander.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 683kj
Protein 4.2g
Total fat 4.9g
- saturated fat 2.7g
Carbohydrates 23.5g
- sugars 6.2g
Fibre 4.1g
Sodium 2719.9mg

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