Thai Soup with Runner Beans
Prep time: 15 mins
Cooking time: 20mins
Serves: 4
Season: Autumn
Diet:
Ingredients
• 2 courgettes
• 1 red or green pepper
• 3 large handfuls of peas
• 4 tbsp Thai curry paste
• 400ml coconut milk
• 400g plain tofu
• Optional: fresh mint and coriander
Method
Cut the courgettes into half moons.
Quarter the peppers, remove the seeds and cut into small strips.
Remove the stalks from the mange-tout.
Steam the vegetables for 10 minutes, or until just tender.
In a saucepan, dissolve the curry paste in the coconut milk and heat for 1 minute.
Add the vegetables and diced tofu.
Continue cooking for a further 5 minutes.
Serve hot with chopped mint and coriander leaves, if desired.
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