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Thai Vegetable Soup


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Ingredients

2 portion(s)

Thai Vegetable Soup

  • 5g fresh ginger, peeled
  • 1 clove garlic
  • .5 tsp sesame oil
  • 750ml chicken stock, (1 Massel cube or own paste)
  • 1.5 tsp Thai red curry paste
  • 2 tsp lime juice
  • 4 Kaffir lime leaves
  • 150 g eggplant, diced
  • 200 g pumpkin, peeled & diced
  • 200 g mushrooms, quartered
  • 50 g peas, frozen
  • 50 g Rice Vermicelli Noodles
  • 6
  • 7
    easy
    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Chop ginger and garlic in TM 5 secs, sp 6

    Add sesame oil, 100 degrees, 3 mins, sp 1

    Add stock, red curry paste, lime juice, lime leaves, eggplant, pumpkin and mushrooms, 100 degrees, 15 mins (or until vegies are soft), REV, sp soft

    Add peas and vermicelli, 100 degrees, 2 mins, REV, sp soft.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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