Thai Vegetable Soup

Ingredients

• 1 tbsp Rapeseed oil
• 1 Onion, chopped
• 5cm piece of Ginger, peeled and grated
• 2 Garlic cloves, crushed
• 1 tbsp Thai red curry paste
• 800g Carrots, peeled, cut into chunks
• 500g Parsnips, peeled, cut into chunks
• 750ml Vegetable stock
• 2x400ml Cans of coconut milk
• 1 tbsp Fish sauce

For the Coriander Crunch:

• A handful of chopped coriander
• A handful of unsalted peanuts, roughly chopped
• 1 Long red chilli, seeded, finely chopped
• Spring onions, finely chopped
• Lime juice

Method

1. Heat the oil in a large saucepan over medium-high heat and fry the chopped onion for 5 minutes until soft. Stir in the grated ginger, crushed garlic, and Thai red curry paste. Cook for 1 minute until fragrant.
2. Add the carrot and parsnip chunks, and stir for 1 minute to coat them in the spices.
3. Pour in the vegetable stock, coconut milk, and fish sauce. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, for 20 minutes or until the vegetables are tender.
4. Use a hand blender to blend the soup until smooth.

For the Coriander Crunch:

In a medium bowl, mix the finely chopped long red chilli, spring onions, chopped coriander, chopped peanuts, and lime juice to make the coriander crunch

To Serve:

Ladle the soup into warm serving bowls. Top with coriander crunch, drizzle with sesame oil and serve with warm flatbreads

Serve With:

1. Sesame oil (optional)
2. Warm coriander flatbreads