coconut thai curry

This is a very simple but tasty soup/curry, made with gluten free rice vermicelli and any vegetable you have in the fridge. I happened to use frozen peas, butternut squash, mushrooms and courgettes. Very quick and filling, it takes under 30 minutes to make!

PREPARATION & COOKING TIME: 20 mins

INGREDIENTS for 2 bowls:

160gr rice vermicelli

1 tin coconut milk

1 tablespoon coconut oil

1 small pice of ginger, grated

1 clove garlic, chopped

1 small onion, chopped

1 piece of lemon grass, cut in half

1 tablespoon tum yum curry

1/2 lemon juice

1 courgette, cut in half and then in small pieces

100gr butternut squash, cut into 1cm cubes

400gr mushrooms, cut into quarters

100gr frozen peas

1 teaspoon salt

• in a medium bowl, place the rice vermicelli and cover in boiling water and set aside for 10mins
• in a medium pot, place the coconut oil, onions, ginger and garlic and saute for 5 mins
• then add the coconut milk, lemon grass, tom yum paste and salt and stir well, then let it simmer for 5 mins
• in the meantime, cut the vegetables
• after 5 mins add the butternut squash
• after 5 mins add all the other vegetables
• then add the rice vermicelli and cook for another 5 mins
• taste to add any salt and then add the lemon juice
• serve in soup bowls
  

  NUTRITIONAL VALUE PER PORTION
  energy kcal	701.3
  fat	45.0
  of which saturated	41.0
  carbohydrates	66.5
  of which sugars	9.6
  fibre	6.4
  protein	14.7
  salt	2.1