This soup is easy, it’s quick, it’s gluten-free and it’s delicious! I am continuously on the lookout for lunches I actually enjoy and look forward to in work. I see other people ordering Dominos or going to the local noodle bar and just the smell of them makes me so jealous. So I am on a quest to find delicious lunch ideas to make my day in work that little more exciting. So if this sounds like you as well, keep reading…

This recipe is PERFECT for cold weather. If you have left over roast chicken, feel free to add it to your own soup – it’s a nice extra.

Ingredients

• 2tbsp Thai curry paste – I’ve included a picture of the paste I used below
• 1 tin coconut milk
• 1 sweet potato, cut into inch chunks
• x2 cloves garlic, sliced
• Two handfuls of mushrooms, sliced
• 50g vermicelli rice noodles
• 500ml veg stock
• 1tbsp sesame oil
• x1 pak choi, end cut off and halved
• Thumb of ginger, cut into strips
• Handful of fresh coriander

Method

1. Firstly, boil your sweet potato chunks in a saucepan until softened
2. Fry mushrooms until soft, then add garlic and ginger and stir for a few minutes
3. Add paste and mix
4. Then slowly add the coconut milk and continue to stir
5. Add your stock
6. Add your softened sweet potato and pak choi. Cover and simmer for 5 minutes
7. Add your noodles and stir in until softened (Or cook to packet instructions)
8. Serve and garnish with coriander