Ingredients:

1 tbsp. vegetable oil

600 g stir-fry vegetables

2 tbsp. ginger, finely chopped

2 garlic cloves, minced

1 red chilli

800 ml half fat coconut milk

2 tsp. of vegetarian green thai paste

300 ml water

fresh coriander to garnish

Directions:

1. Heat the vegetable oil in a wok over a medium heat. Stir-fry the vegetables in the wok for 3 minutes. Add in the ginger, garlic, and chilli, and cook them for a minute. Mix the coconut milk, green Thai paste, and water in a bowl, and then pour the liquid mixture onto the vegetables in the wok.

2. Cover the wok and bring the mixture to the boil. Cook for 2 minutes, then divide the soup into four bowls. Garnish with coriander and enjoy!

Bon Appetit!