Thai Green Curry Rice Soup (Vegan + GF)

September 13, 2017

For the curry paste*:
30 g (1oz) fresh coriander (stalks included)
30 g (1oz) fresh basil
Juice of 1 lime
1 onion
2 garlic cloves
1 cm ginger, peeled
2 heaped teaspoons curry powder
2 teaspoons cumin
Chilli powder, to taste
Salt + pepper, to taste
For the soup:
1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
3 tablespoons curry paste (if using shop-bought curry paste, the amount you need to use will vary depending on the brand and ingredients used)
1 stick of lemongrass**, roughly chopped
Quick-cooking vegetables of choice***
1 vegetable stock cube (ensure gluten-free if necessary)
Salt + pepper, to taste
1 teaspoon agave syrup (or sub any other sweetener)
200 ml (1 cup) tinned coconut milk
200 g (7oz) cooked brown rice ( or sub Thai Jasmine rice)

http://www.rhiansrecipes.com/2017/09/12/thai-green-curry-rice-soup-vegan-gf/
See the full directions on my site

Nutritions

Calories
27774

Sodium
6462mg
269% DV

Fat
2306g
3548% DV

Protein
346g
693% DV

Carbs
1470g
500% DV

Fiber
172g
689% DV