Red Thai Soup
Serves: 6
Nutrition: Per serving
Energy
378 Kcal
Fat
2.9g
Saturates
2.3g
Sugars
14g
Salt
0.96g
The easiest UCLP© soup to make and ready in just half an hour. The chillies and coconut drink enhance the Thai aromas and flavours. This delicious soup is guaranteed to meet the UCLP© high standards: low in saturated fat, low in salt, and each serving provides over 2 of your 5-a-day.
Ingredients
2 large sweet potatoes (scrubbed, but no need to peel), roughly chop into small bite-size pieces
1 red onion, chopped
2 garlic cloves, grated or crushed
5cm ginger, grated
2 sweet red peppers, deseeded and chopped into 2 cm pieces
110g Thai red curry paste
1L Alpro Coconut No Sugars drink
¼ to ½ chilli flakes – depending how hot you like it
To add near the end of cooking
A small handful fresh coriander, roughly chopped
300g whole wheat medium noodles
1 lime, juice only
Freshly ground black pepper
Method
Place all the prepared ingredients, except the coriander, noodles, lime juice and freshly ground pepper into a large pan and place over a medium heat. Bring to the boil, stirring, to make sure the paste dissolves and all the ingredients are thoroughly mixed. Reduce the heat and simmer for about 20 minutes until all the vegetables are just soft – don’t overcook them.
Take off the heat and allow to cool for a few minutes. Take a handheld blender or carefully pour the soup into a liquidiser or blender with a lid, and blend until smooth.
Add the smooth soup back into the pan and bring back to a gentle boil. Check the noodle packaging for how long they need to cook – usually no more than 2-5 minutes. Once the soup comes to a gentle boil, add the noodles and boil for the time stipulated on the pack – don’t overcook them as they will go mushy.
As soon as the noodles are cooked, take off the heat, add the coriander, lime juice (to taste) and a good pinch of freshly ground pepper and give it one final stir. Serve and enjoy!