Thai red curry vegetable soup



Ingredients serves 2

1/2 cup of each; zucchini, celery, wombok, carrot, vegepod tatsoi, champignons, red capsicum, green shallot,

1Tb Thai red curry paste,

1tsp ginger,

3 garlic cloves,

2 cups chicken stock,

1tsp lemongrass,

pinch raw organic sugar

 

Method:

place all ingredients in saucepan

cook until vegetables are cooked through.