4portionscooked brown rice (or sub Thai Jasmine rice)
For the curry paste:
Add all ingredients to a food processor or a blender (a hand-held blender also works well) and blitz until smooth
For the soup:
Heat up oil in a large pan
Add curry paste and lemongrass and fry for a few minutes until fragrant
Add your vegetables of choice, stock cube, salt + pepper, agave syrup, coconut milk, along with enough water to just cover and mix well
Bring to the boil, and once boiling, turn down the heat, and leave to simmer for about 5 minutes until the vegetables are cooked through
Add the cooked rice and heat for a few minutes until heated through - add a little extra water if you like
Ladle into bowls and enjoy immediately!
Leftovers keep well covered in the fridge for up to a couple of days
*Leftover curry paste keeps well in the freezer**If you can't get hold of lemongrass, substitute with the juice and zest of half a lemon instead. If your shop-bought curry paste already has lemongrass in it, there's no need to use it***Use any vegetables you like. I used:
For protein, you can add anything like edamame, tofu or chickpeas.