Our recipe ideas
Vegan Thai soup with peanut butter
Serves 4 :
1 red pepper
1 tbsp red curry powder
3 tbsp soy sauce
2 tbsp caster sugar
2 cloves garlic
400ml coconut milk
1 vegetable stock cube
300g rice noodles
Melt the stock cube in 500ml of water.
Fry the prawns in a little olive oil in a pot until golden brown, set aside.
Add the chopped garlic, chopped onion, thinly sliced carrots and sliced pepper to the pan. Cook for 5 minutes.
Add the curry paste and ginger and stir. Finish with the stock, coconut milk and coriander.
Simmer for 15 minutes. Add the noodles and prawns to the pot and simmer for a further 10 minutes.
Remove from the heat, add a squeeze of lime to taste and divide the broth and noodles between your plates. Garnish with fresh coriander.
Menguy's little extra : For a sweet and savoury touch, our creamy peanut butter will be your best ally!