This extremely healthy soup is a great winter warmer, served with a piece of rye bread. Coconut Milk is a great ingredient to add richness and a delicious flavour.
Ingredients: (Serves 1)
40g Thai Green Curry Paste (¼ of the paste from ‘Coconut Cod Curry’)
100ml Coconut Milk
100ml Vegetable Stock (½ 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.
Recipe from @twicethehealth, duo Emily and Hannah. http://twicethehealth.com/thai-coconut-mushroom-soup/