HECK THAI BITES WITH A THAI COCONUT VEGETABLE SOUP

Shitake mushrooms contain B vitamins and are also one of only a few food sources of vitamin D. Coconut milk, unlike cow's milk, is lactose free; a good substitute if you have lactose intolerance.

HECK Thai Bites with a Thai Coconut Vegetable Soup

Gluten free, vegetarian and vegan recipe
Serves 4

Ingredients

2 packs HECK Thai bites

1 courgette cut into chunks

3 limes leaves

2 lemongrass stalks, cut in half and crushed

200g shitake mushrooms, sliced

1 red pepper cut into strips

3 Thai red chillies, finely sliced

50g fresh ginger finely chopped

1 tin light coconut milk

2 limes, juiced

1 bunch spring onions, sliced

350ml vegetable stock

Handful of chopped coriander

Handful of chopped basil

1 tbsp honey

5ml light olive oil

Steps

Preparation time – 35 minutes
Cooking time – 35 minutes

 

In a thick-bottomed pan add the ginger, lemon grass, sliced chilli, coconut milk and vegetable stock and bring to the boil.

Lower the heat and add the red pepper, courgette, mushrooms, lime leaves and simmer for 10 minutes.

Add the lime juice, honey and spring onion and simmer for a further 5 minutes.

Remove the lemongrass and lime leaves, add the basil and chopped coriander, then set aside ready to serve.

 

Thai Bites

Place onto a grill tray and lightly brush with the olive oil then grill for 10 minutes, turning halfway through, until golden brown and cooked through.

 

To serve

Warm four bowls,  serve equal amounts of the soup into each bowl, garnish with the Thai Bites on top and some chopped coriander.

 

Shop the Recipe

Nutritional Info

Serving Size: 392g

Amount Per Serving

Calories: 220

Total Fat: 10.58g

Saturates: 7.28g

Sugars: 6.02g

Salt: 1.23g

Protein: 4.45g

Carbs: 25.79g

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