At the base of this soup is a fresh curry paste of garlic, chilli, coriander, ginger, lemongrass and spice. We cook it till aromatic, then mix in coconut milk and vegie stock before finishing with cooked bean thread vermicelli, Chinese broccoli, roast pumpkin and tofu.
Garlic, red chilli, fresh and ground coriander, ginger, lemongrass, turmeric, curry powder, salt, Chinese broccoli, pumpkin, olive oil spray, tofu, bean thread vermicelli, rice bran oil, vegetable stock (Massel), coconut milk, kaffir lime leaves, tamari, lime juice, brown sugar. 
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL3.8g43.4g
- SATURATED2.5g28.6g
- SUGARS2.9g34g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

TO COOK: empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot (70C) or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.

DEFROST INFORMATION: may be cooked straight from frozen or defrosted overnight in the fridge.  Keep refrigerated and consume within 48 hours.

For a quick defrost, place sealed bag in a sink of room temperature water and ensure that you finish cooking within two hours of beginning the defrosting process. 

Cooking instructions are guidelines only. Microwave times are checked in a 900W microwave oven.  Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.

Serve with any or all of: bean sprouts, fresh herbs (coriander, mint, Thai basil), chopped chilli and/or sriracha, fried shallots and lime wedges.