Thai Green Curry Soup With Edamame Spaghetti

1. 1

   Heat the oil in a large wok, and add the onion, red and yellow peppers, baby corn, and mushrooms. Stir fry over a medium-high heat for a few minutes, until nearly tender. Then add the curry paste, and cook for 2 more minutes.

2. 2

   Meanwhile, boil the bean pasta for around 6-7 minutes, until cooked al dente. Drain the organic bean pasta, and add it to the wok with the vegetables and curry paste.

3. 3

   Mix everything well, and add the vegetable stock. Season to taste (you probably won't need extra salt unless you used low sodium stock). Bring to a boil, and serve topped with more spring onions and some fresh coriander (cilantro).

* Per serving · 4 servings · Values may vary.