Thai Green Curry Soup With Edamame Spaghetti

15 ingredients
3 steps

Ingredients

  • 1 tbsp oil
  • 1 onion, halved lengthwise then sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 75 g baby corn, cut into chunks
  • 3 medium mushrooms, sliced
  • 3 spring onions, sliced
  • 2 Dorot's garlic cube
  • 4 Dorot's cilantro cubes
  • 4 Dorot's parsley cubes
  • 3 tbsp Thai green curry paste
  • 200 g (1 box) Explore Cuisine Edamame Spaghetti
  • 750 ml vegetable stock
  • Black pepper
  • To serve: more spring onions

Directions

  1. 1
    Heat the oil in a large wok, and add the onion, red and yellow peppers, baby corn, and mushrooms. Stir fry over a medium-high heat for a few minutes, until nearly tender. Then add the curry paste, and cook for 2 more minutes.
  2. 2
    Meanwhile, boil the bean pasta for around 6-7 minutes, until cooked al dente. Drain the organic bean pasta, and add it to the wok with the vegetables and curry paste.
  3. 3
    Mix everything well, and add the vegetable stock. Season to taste (you probably won't need extra salt unless you used low sodium stock). Bring to a boil, and serve topped with more spring onions and some fresh coriander (cilantro).

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