Green Thai Coconut Soup
with Carrot, Chickpeas and Potato
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Baking Potato
2 unit(s)
Garlic Clove
2 unit(s)
Carrot
45 grams
Thai Green Style Paste
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
200 milliliter(s)
Coconut Milk
20 grams
Vegetable Stock Paste
1 carton(s)
Chickpeas
80 grams
Mangetout
½ unit(s)
Lime
1 unit(s)
Spring Onion
Not included in your delivery
300 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle of water.
b) Meanwhile, chop the potato into 2cm chunks (no need to peel).
c) Pour the boiling water into a large saucepan with 0.5 tsp salt for the potato. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
d) Once the potatoes are cooked, drain in a colander.
a) Peel and grate the garlic (or use a garlic press).
d) Trim the carrot, then slice into 1cm thick rounds (no need to peel).
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Add the Thai green curry paste, garlic, and Thai style spice. Fry until fragrant, 2-3 mins.
c) Stir through the coconut milk, vegetable stock paste, and the water and sugar for the soup (see pantry for amounts).
d) Bring to a boil, then lower to a simmer. Add the chopped carrot. Simmer the soup until the carrot is tender, 8-10 mins.
a) Drain and rinse the chickpeas in a sieve.
b) When there are 4 mins left of cooking time, stir the chickpeas and mangetout through the soup.
c) Simmer for the remaining time, until the veg is softened. 3-4 mins.
a) Cut the lime into wedges.
b) Thinly slice the spring onion.
c) When everything is ready gently mix the boiled potatoes into the soup.
d) Taste and season with salt and pepper as needed. Add a squeeze of lime.
a) Divide your soup between your serving bowls.
b) Finish by sprinkling over the spring onion.
c) Enjoy!
