Foodie Friday: Extra-Slim Thai Curry Soup

thai-curry-soup(Serves 4)

Ingredients:
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, chopped
2 tbsp Thai red curry paste
1 red pepper, sliced
500ml vegetable stock
2 tbsp fish sauce
1 tsp sugar
200g bamboo shoots
200g bean sprouts
220 can sliced water chestnuts, drained
100g baby spinach leaves
Fresh coriander leaves, to garnish

Method:
1. Heat the oil in a large pan, add the onion and fry for a few minutes to soften. Add the garlic, red curry paste and pepper and cook for another couple of minutes.
2. Add the vegetable stock, fish sauce and sugar and cook for a further 2 minutes, then tip in the bamboo shoots, bean sprouts, water chestnuts and spinach leaves.
3. Heat for 4 minutes to warm through and serve garnished with fresh coriander leaves.

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