Enjoy this simple Thai soup when the vegetables are fresh in summer or all year round with frozen peas and beans.
Ingredients
- 2 tbsp vegetable oil
- 100g mushrooms, sliced
- 600ml vegetable stock
- 400ml can of coconut milk
- 1 green chilli, de-seeded and diced
- 1 red chilli, de-seeded and diced
- 4 cm piece of fresh ginger, grated
- Bunch of coriander leaves and stalks
- 3 fresh basil leaves
- 1 tbsp sugar
- 1 lime
- 100g fresh or frozen green beans
- 100g frozen peas
- 100g frozen king prawns
WEIGHT CONVERTER
Method
- Cook the mushrooms in vegetable oil for 3-4 minutes until soft. Put to one side
- Put the coconut milk, chillies, ginger, chopped coriander stalks, basil and sugar in a pan with the zest and juice of the limes and vegetable stock, then add the prawns. Bring to a gentle simmer for 5 minutes
- Decorate with the coriander leaves and serve
Top Tip for making Thai broth
This works well with either fresh or frozen ingredients so take your pick!
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