green thai Soup with Coconut Cream and fried onions

Sometimes I come across some vegetables at the very back of the freezer suffering from freezer burn – that’s when I make this soup, and feel really good about myself and life!

serves 4

1 onion, diced

Rapeseed oil, for frying 2 garlic cloves, finely chopped

1tsp green curry paste 300g frozen green peas, defrosted

500g frozen broccoli florets, defrosted 2tbsp concentrated vegetable stock

600ml water

400g tin coconut cream 1 lime

2tbsp white miso

Thai basil and coriander leaves, and crispy onions, to garnish

1 in a pan, fry the onion in oil over a medium heat for approximately 5min, stirring, until soft. Add the garlic and curry paste (add more for a spicier, more intense flavour). increase the heat and fry for another 2min, stirring.

2 Put 100g peas aside. Add the rest of the peas, the broccoli, stock and water to the pan.

3 Whisk the tin of coconut cream and add

¾ of it to the pan. Leave the soup to simmer, uncovered, for 10-15min, until the veg is soft.

4 Blend the soup until smooth and dilute with a little water if it is too thick. 5 stir in the juice of ½ the lime and the miso. 6 Pour the soup into bowls, drizzle the rest of the coconut cream on top and sprinkle with the extra peas, herbs and crispy onions. Cut the rest of the lime into wedges and serve alongside.

COOK’S NOTE: if you want to add even more greens, throw in a large handful of fresh or frozen spinach, too. Also, remember to double check the list of ingredients in the curry paste to make sure that no dried prawns have crept in. Fermented fish is a common ingredient in thai cuisine, so it’s easily done.