All the tingles in my mouth- Thai-style soup-a-loup...

It's been a loooooooong Summer term... trying to juggle everything has been one of my biggest challenges yet! Here comes Christmas though! (However the holidays are even harder.... *runs away somewhere hot, never to come back*)

Oh, well, I'll just share this amaze balls soup with you first...

I tend to batch cook, freeze the leftovers and therefore don't necessarily have to cook everyday.

This Thai soup is full of yummy and will get your taste buds tingling for sure!

Ingredients:

(serves 4)

1 can coconut milk

1 carrot, use a peeler to peel into ribbons

1 courgette, in ribbons

8 mushrooms, sliced

1 red pepper, sliced

200g sugar snap peas

200g baby sweet corn

1 pak choy, sliced finely

Juice of 1 lime

Rind of 1 lime

2 inches fresh ginger, grated

4 cloves garlic, crushed

1 red onion, sliced

1 tbsp thai spices

1 tbsp miso paste

1 tbsp soy sauce

40g buckwheat noodles

coconut oil for cooking

method

Cook the buckwheat noodles as per cooking instructions, put to one side

Heat some coconut oil in a saucepan, add the onions, garlic and mushrooms

Fry for a few minutes till fairly well cooked

Add the rest of the vegetables with the lime juice, then put a lid on top and allow to steam for about 10 minute. Ensure it doesn’t burn by checking regularly, add a bit of water if it starts to catch.

Once the vegetables have sweated for this time, add the Thai spices and gingerFry for a further minute

Add the miso paste, coconut milk and soy sauce, stir well.

Heat just until it is a hot enough temperature to serve, it requires no further cooking as such, as the vegetables want to be slightly crunchy.

Add the noodles and stir well

Add salt and pepper,

Job’s a good’un!

A little bit about COCONUT MILK...

Coconut milk can help in many ways to support a healthy body. It can aid in weight loss, support a healthy immune system. The medium-chain saturated fatty acids in coconut milk may also improve heart health. A study in "Asia Pacific Journal of Clinical Nutrition" showed that Filipino women who ate more coconut oil had healthier blood lipid profiles, a major determinant of heart disease. The medium-chain fatty acids in coconut milk may also kill the three major types of atherogenic organisms -- bacteria that cause plaque formation in the arteries -- that may lead to heart disease.

The fat content of coconut milk can help slow the rate at which sugar is released into the bloodstream, better controlling insulin levels and preventing a “sugar high” or worse, conditions like diabetes.

So there you have it; coconut milk is pretty great!

Peace and coconuts,

Tamsyn x