Budget
TAKEOUT THAI CURRY COCONUT SOUP
• Photography by Brilynn Ferguson
Serves: 4
Making takeout recipes at home is something I love doing on my YouTube channel. They are super popular because it’s an easy way to save money and eat a little bit healthier. Thai is on my regular rotation and this recipe was inspired by yellow curry, which I always order.
• 2 tbsp coconut oil
• 2 garlic cloves, minced
• 75g (½ cup) spring onions, chopped
• 175g (1 cup) red pepper, chopped
• 175g (1 cup) broccoli, chopped
• 1 medium carrot, chopped
• 3 tbsp vegan Thai yellow curry paste (see top tip)
• ½ tsp ground ginger
• 500ml (generous 2 cups) gluten-free vegetable stock
• 240ml (1 cup) water
• 400g (14oz) tin full-fat coconut milk
• 3 tbsp brown sugar
• 115g (4oz) rice vermicelli noodles
1 Heat a medium pot over a medium heat. Add the coconut oil and heat until shimmering. Add the garlic and onions and cook for 3 minutes, stirring frequently, until the garlic is just beginning to brown. Then add the pepper, broccoli and carrot; cook for 3-4 minutes, stirring occasionally, until slightly sotened.