Thai green curried parsnip and coconut soup – Food & Home Magazine
Deliciously creamy Thai green curried parsnip and coconut soup—dairy-free and perfectly smooth! [155 characters]
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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
- a handful fresh coriander
- salt
- freshly ground black pepper
- 1 (25g) spring onion
- 15ml (1 tbsp) bean sprouts
- a small handful microherbs
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