Tom Yum Soupy 5-Pulses Pasta
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
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.