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

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.