Green thai soup

Monday, 24 July 2017

If you watched my latest "What I eat in a day"-video you saw that I had this green thai soup for lunch. Since I've been having a soar throat the last couple of days, this soup has been perfect both for lunch and dinner.

//  Om ni tittat på min senaste "What I eat in a day"-video såg ni att jag gjorde den här gröna thai soppan till lunch. Eftersom att jag haft ont i halsen de senaste dagarna så har den här soppan varit perfekt både till lunch och middag. 


The green colour comes from the peas and spinach. The coconut milk and curry paste gives it a bit of thai flavour. Sometimes I eat the soup alone just as it is, but other times I've added rice noodles, which makes it even more filling.

Just double the recipe for a bigger batch and you're sorted for a week since this soup is perfect to store in the fridge.

//  Den gröna färgen kommer från ärtorna och spenaten. Kokosmjölken och currypastan ger den lite thailändsk smak. Ibland äter jag soppan ensam bara som den är, men andra gånger har jag gjort risnudlar till också så blir det ännu mer mättande. 

Dubbla receptet för en större sats och så har du soppa för hela veckan då det här receptet är perfekt att förvara i kylen. 

Ingredients
- 1 can of coconut milk
- 2 dl frozen peas
- 3 handful of spinach
- 1 garlic clove
- 1 tsp ginger powder
- 1 tsp red curry paste
- Salt after taste

Green thai soup

1. Finely chop the garlic and saute in a pot with a little bit of water. Add the ginger and curry paste and stir around for a minute before adding the coconut milk.

2. Add the frozen peas and let cook on a medium high heat for 5-8 minutes and then stir down the spinach.

3. Take of the stove and use a hand blender to mix everything into a smooth green soup. Put back on the stove again and add salt after taste. Stir around and heat up the soup again.

4. Eat the soup alone or add some rice noodles.

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