Thai Coconut Mushroom Soup
Mains | 28.08.2015
INGREDIENTS: (Serves 1)
40g Thai Green Curry Paste (1/4 of the paste from ‘Coconut Cod Curry’)
100ml Coconut Milk
100ml Vegetable Stock (1/2 stock cube)
Toast the curry paste on a medium heat in a saucepan to help bring out the flavour of the spices.
Slice the mushrooms.
Add the coconut milk, stock, sliced mushrooms and lime juice, bring to the boil and then reduce to a simmer.
Leave to simmer for 20mins.
Pour into a bowl to serve and garnish with parsley.
Serve with rice, quinoa or rye bread.
Calories = 202kcal
Protein = 4g
Fat = 19g (Saturated fat = 7.2g)
Carbohydrates = 4.2g (Sugars = 3.3g)
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