Spicy Coconut Noodle Soup
Rich and aromatic, this Thai red curry noodle bowl is a delightful fusion of flavors and textures. The creamy coconut milk base, infused with red curry paste, creates a luscious backdrop for tender mushrooms, chewy rice noodles, and crisp beansprouts. A hint of heat from the green chilies adds a welcome kick, while fresh spring onions bring a burst of freshness to every bite. Perfect for a cozy night in or a quick and satisfying meal, this curry noodle bowl is sure to become a favorite in your recipe repertoire.
— Constant Cookbook
Ingredients
- 1 tbsp red curry paste
- 400g can coconut milk (use reduced-fat if you prefer)
- 100g pack mixed mushrooms
- 1 block of wide rice noodles , soaked according to pack instructions
- 100g beansprouts
- 1 fat green chilli , sliced into rings
- ½ bunch spring onions
Instructions
- Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.
- Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 226 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.45 milligram of sodium
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