Thai green curry & konjac noodles soup
Looking for some fast-to-cook healthy dinner? Voilà!
A lot of vegetables in a super tasty stock and konjac noodles. Konjac is the extreme gluten-free, high in fibre option, but feel free to replace with rice noodles if you can’t find them.
Ingredients
Directions
Step 1
Start with prepping all the veggies:
Separate the leafy part (green) of the pak choi leaves and set aside. Chop the red pepper into strips. Cut the sweet potato into dices. Mince the garlic. Grate the ginger. Slice the onion. Chop the coriander.
Step 2
Add the garlic and ginger to the green curry paste. Heat the olive oil then throw in the mix and simmer for about 2 minutes or until fragrant.
Step 3
Add the sweet potato, red pepper, white part of the pak choi leaves and vegetable broth and cook for approximately 10mn or until the veggies are tender.
Step 4
Add the green part of the pak choi, chopped coriander and coconut milk and simmer. Meanwhile, cook the noodles as per instructions.
Step 5
Serve into bowls, top with the noodles, additional fresh coriander, red onion and lime.
