Coconut Noodle & Vegetable Soup
Transport yourself to the vibrant streets of Thailand with this aromatic and flavorful Thai green curry noodle soup. Filled with an assortment of fresh vegetables, tender rice noodles, and a rich coconut curry broth, this dish is a perfect balance of fragrant spices and creamy coconut milk. Top it off with a squeeze of lime juice and a sprinkle of fresh herbs for a burst of freshness in every spoonful. Enjoy a taste of Thai cuisine right in the comfort of your own home.
— Constant Cookbook
Ingredients
- 1-2 tbsp Thai green curry paste
- 1 tsp groundnut oil
- 700ml vegetable stock
- 300ml reduced-fat coconut milk
- 200g thick rice noodles
- 200g chestnut mushrooms , sliced
- 140g sugar snap peas , halved
- 100g beansprouts
- 1½ tbsp Thai fish sauce
- juice 1 lime
- 3 spring onions , shredded, plus few mint and coriander leaves, to serve
Instructions
- Put a large pan over a medium heat. Cook the curry paste in the oil for 1 min until it starts to release its aroma. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to a simmer and stir in the noodles. Simmer for 7 mins, then stir in the mushrooms and sugar snaps. Cook for 3 mins more, then add the beansprouts, fish sauce and lime juice. Remove the pan from the heat.
- Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 296 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 1.97 milligram of sodium
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