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!
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.
You could garnish with toasted coconut flakes, roasted peanuts and a squeeze of lime and serve with some grilled crunchy bread.
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.
Store at <-18ºC If defrosted, refrigerate at <5ºC & eat within 24hrs
*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.