Thai Green Curry Pasta and Vegetable Soup

Ingredients

150g Red Onion, sliced

1 Tbsp Minced Garlic

1.5 tsp minced ginger

15g Jalapeño pepper, finely chopped

150g mushrooms, sliced

150g kale, chopped

275g carrots, peeled and cut into batons

1 tbsp (20g) Thai green curry paste

200ml coconut milk

1.5 vegetable stock cube

8oz. Pasta

800ml boiling water

Method

1. Soften onions in a large pot with a small amount of water, ginger, and garlic for 3 mins. Stir regularly. Add 1 tbsp curry paste and jalapeño and continue cooking for 2 mins. Stir regularly.

2. Add the coconut milk, 800ml boiling water and the vegetable stock cube. Bring to the boil. Add the pasta and cook for 5 minutes. Add the carrots and cook for an additional 5 minutes. Stir in the mushrooms and top with kale. Cover and simmer gently until the kale starts to wilt. Stir to combine all the ingredients.

3. Divide the noodles between three bowls and ladle the hot soup over the top, making sure each bowl gets plenty of vegetables.