Thai Sweet Potato & Coconut Soup

GF / DF / V / 340 cal in a 400g portion

Sweet potato combined with coconut, ginger and cumin. The bold exotic flavours in this soup are amazing!

Ingredients

Sweet Potato, Carrot, Celery, Ginger, Onion, Coconut Milk, Vegetable Stock, Garlic, Cumin, Black Pepper, Sea Salt.

Last updated 14/02/22

Nutrition & Portions Explained

400g portion is appropriate for a healthy & active adult with a good appetite or two kids  to share.

Serving suggestion

You could garnish with toasted coconut flakes, roasted peanuts and a squeeze of lime and serve with some grilled crunchy bread.

Cooking  Instructions

These cooking instructions are only a guide. Your appliance may have a different set of power ratings. Adjust accordingly. Make sure your food is piping  hot (>70ºC) before serving.

For best results use your Microwave oven

Microwave  Puncture the cellophane several times before placing in microwave
From Frozen : Use the  Defrost Program or low power  for about  12 minutes. Shake or stir the contents and then return at high power for 2/3 minutes more to ensure that it is piping hot.
Defrosted : High Setting for about 3/4 minutes

On the Hob  Transfer contents to saucepan and heat slowly until piping hot. Remember to add water to prevent the sauce drying out.

Conventional Fan Oven  Preheat oven to 200ºC. Puncture the cellophane several times before placing in oven for about 30 mins. If defrosted, reduce cooking time to 20 minutes.

Storage: 

Store at <-18ºC If defrosted, refrigerate at <5ºC & eat within 24hrs

Allergens

Celery

*As many of our dishes as possible are made without the most common allergens, for instance, we use cornflour instead of wheat flour in our sauces. While we make dishes that are wheat, nut and dairy free, we do handle these products in our Kitchen. So if you have a Clinical Diagnosis of Coeliac Disease or other allergies, you need to exercise care in your choices. Please get in touch with us if you have any specific dietary requirements.