Thai Curry Pasta Soup

Ingredients

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• Coconut Oil Coconut Oil 2 tsp 2 tsp
• Green Thai Curry Paste Green Thai Curry Paste 2 tsp 2 tsp
• Vegetable Stock Vegetable Stock 2 tsp 2 tsp
• Leek Leek 1 1
• Yellow Onion Brown Onion 1 1
• Pasta Shapes Pasta Shapes 200g 2 cups
• Water Water 1000ml 4 cups
• Organic Eggs Organic Eggs 2 2
• Fresh Parsley Fresh Parsley small handful small handful
• Black Sesame Seeds Black Sesame Seeds 2 tsp 2 tsp

Instructions

1. 1.Wash the leek and fine chop. Peel and fine chop the onion.
2. 2.Add the coconut oil to a pan and cook on medium heat. Once hot add the curry paste and the vegetable stock. Now add the chopped onion and stir well so the onions absorb the sauce flavours. As you cook add a little water if needed.
3. 3.Once the onion is soft add the leek and a few tablespoons of water. Cook for 3 mins.
4. 4.Now add the water and cook to a boil.
5. 5.Once boiling add the pasta and stir regularly. Reduce to a simmer and cook for 15 mins.
6. 6.When the pasta is cooked, turn off the stove. Crack 2 eggs into the soup and cover with a lid. Avoid stirring and leave to rest for 15 minutes.
7. 7.Top with persil and sesame seeds and serve.

Nutritional Information

• Calories:
  762
• Fat:
  29g
• Sodium:
  513mg
• Carbs:
  83g
• Sugar:
  6g
• Protein:
  36g