Thai Red Curry Soup with Marinated Mushrooms

Servings: Serves: 4

Nutritional Information:

Per serving (836g) 

Calories 399, Fat 26g, Saturates 19g, Sugars 6.6g, Salt 9.8g


Ingredients

Method

1

Chop the mushrooms in half and place into a large bowl with all the ingredients for the marinade. Stir so everything is coated, then cover and place in the fridge for 1 hour, or overnight for a stronger flavour. Remove from the fridge once marinated and set aside as you prepare the rest of the curry.

2

Heat 1 tablespoon oil in the bottom of a large saucepan. Fry the onion and garlic for 2-3 minutes on a medium-high heat until it starts to soften. Add the curry paste and stir to coat the onion. Fry for another minute to release some of the flavour.

3

Add the vegetable stock and coconut milk to the pan and bring everything to a gentle simmer.

4

Drain the mushrooms from the marinade (set any spare marinade aside) and grill them on a griddle pan on a medium-high heat until they are cooked through. Using the spare marinade and a little oil, fry the courgettes until they are brown and slightly caramelised.

5

Cook the noodles and drain, then divide between four serving bowls. Divide the soup between the four bowls then top with some mushrooms and courgette. Add a sprinkle of sesame seeds, fresh coriander, chilli, and the spring onions.

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