Coconut noodle & vegetable soup
By Good Food
Simple bowl food like this spicy soup is just what you need after a long day
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Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 296
-
fat 10g
-
saturates 7g
-
carbs 48g
-
sugars 5g
-
fibre 3g
-
protein 7g
-
salt 1.97g
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 twistSwap 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
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.
