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Coconut noodle & vegetable soup

Simple bowl food like this spicy soup is just what you need after a long day

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 296
  • Carbohydrates 48
  • Saturated Fat 7
  • Sugar 5
  • Protein 7
  • Fat 10
  • Fibre 3
  • Salt 1.97

Nutrition per serving

  • Calories 296
  • Carbohydrates 48
  • Saturated Fat 7
  • Sugar 5
  • Protein 7
  • Fat 10
  • Fibre 3
  • Salt 1.97

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

Tip

Give it a twist
Swap the green curry paste for yellow or red versions, and the veg for halved baby corn, green beans, water chestnuts or shredded pak choi.

Method

  1. 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.

  2. Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.

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