Thai green coconut curry instant jar soup

Thai green coconut curry instant jar soup

By
From
Love Your Lunches
Makes
1 lunch serving
Photographer
Bec Dickinson

The ultimate quick soup. simply pour hot water over to serve and you’re good to go! Naturally, access to a kettle is an essential for this lunch.

Ingredients

Quantity Ingredient
1/2-1 tablespoon thai green curry paste, according to taste
3 tablespoon coconut milk
3 teaspoons soy sauce
1 teaspoon bouillon powder
1/2 pak choi, cut into wedges
40g mangetout
1 carrot, peeled into ribbons
30g ermicelli rice noodles
1 heaped tablespoon chopped coriander
1 spring onion, finely sliced
1/2 lime
boiling water, to serve

Method

  1. Dressing: spoon the Thai green curry paste, coconut milk, soy sauce and stock powder into the jar and stir to combine.
  2. Hard vegetables: place the pak choi on top.
  3. Soft vegetables: add the mangetout and carrot ribbons.
  4. Grains: add the vermicelli on top.
  5. Leafy greens: sprinkle over the coriander, spring onion and place the lime on top.
  6. Seal: tighten the lid, and store in the fridge. When ready to serve, remove the lime wedge and pour over enough boiling water to cover all the ingredients, then put the lid back on and leave to sit for 2 minutes. Stir to combine or tip into a bowl. Squeeze over the lime and enjoy.

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