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Spicy coconut noodle soup

Asian food needn't be complicated - this simple soup is made in just one bowl, too

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 226
  • Carbohydrates 15
  • Saturated Fat 14
  • Sugar 4
  • Protein 4
  • Fat 17
  • Fibre 1
  • Salt 0.45

Nutrition per serving

  • Calories 226
  • Carbohydrates 15
  • Saturated Fat 14
  • Sugar 4
  • Protein 4
  • Fat 17
  • Fibre 1
  • Salt 0.45

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

Tip

What's laska?
This recipe is based on laksa, a traditional Malaysian noodle soup. Laksa can be made with either rice or egg noodles – so if you already have egg noodles in the cupboard, just use those instead.

Method

  1. 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.

  2. 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.

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