Gluten Free ·

Tom Yum Soupy 5-Pulses Pasta

  • Bring a large pot of lightly salted water to a boil. Once the water starts boiling add in Di Grano 5-Pulses Pasta and let it cook for 6 minutes as per the packaged instructions.

Ingredients:

  • 100g Di Grano 5-Pulese Pasta

  • 50g Thai Tom Yum Paste

  • 2 + 1 tsp Olive Oil

  • 2 Cup Vegetable Stock

  • ¼ Cup Chopped Carrots

  • ¼ Cup Chopped Beans

  • ¼ Cup Broccoli Florets

  • 1 tsp Dried Rosemary

  • 1 tsp Chili Flakes

  • 1 tsp Freshly Ground Black Pepper

  • Salt to Taste

To Pre-Cook Pasta 

  • 500 ml Water

  • 1 tsp Salt 

Cooking Instructions

  • Bring a large pot of lightly salted water to a boil. Once the
    water starts boiling add in Di Grano Brown Rice and Maize
    Pasta and let it cook for 9-10 minutes according to the
    packaged instructions.
  • Strain the pasta and rinse under cold water until cool.
  • In a deep pot heat olive oil, sauté cubed onion until translucent.
  • Add chopped carrot, beans, broccoli florets and cook for 2-3 minutes
  • Season with chili flakes, oregano, rosemary and salt
  • Add 1 Tbsp of olive oil to the thick Tom Yum Paste and stir in the pot.
  • Now add 1 cup of vegetable stock and bring the soup to boil.
  • Once the soup starts to boil add in the pre-cooked pasta and give it mix to spread the pasta evenly.
  • Now add the remaining vegetable stock and bring the soup to boil.
  • Add some freshly ground pepper
  • Garnish with chopped spring onion greens and serve hot.
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