Thai green curried parsnip and coconut soup – Food & Home Magazine

Ingredients

• 160g grated parsnips
• 310g grated potatoes
• 1 (400ml) tin coconut milk
• 500ml (2 cups) vegetable stock
• 1 (140g) peeled and finely chopped onion
• 20ml (4 tsp) Thai green curry paste
• salt and freshly ground black pepper to taste
• 1 (25g) spring onion
• 15ml (1 tbsp) bean sprouts
• a few spring onion curls
• a small handful microherbs