Coconut noodle & vegetable soup


Coconut noodle & vegetable soup

Coconut noodle & vegetable soup
Coconut noodle & vegetable soup

Swap the green curry paste for red or yellow – just choose whichever flavour and brand is your favourite.


SERVES 4 – 25 minutes

– 1–2 tbsp Thai green curry paste.

– 1 tsp groundnut oil.

– 700ml/1¼ pints vegetable stock.

– 300ml/½ pint reduced-fat coconut milk.

– 200g/8oz thick rice noodles.

– 200g/8oz chestnut mushrooms, sliced.

– 140g/5oz sugar snap peas, halved.

– 100g/4oz beansprouts.

– 1½ tbsp fish sauce.

– juice 1 lime.

– 3 spring onions, shredded, few mint and coriander leaves, to garnish.


Step 1:
Put a large pan over a medium heat. Cook the curry paste in the oil for 1 minute 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 minutes, then stir in the mushrooms and sugar snaps. Cook for 3 minutes more, then add the beansprouts, fish sauce and lime juice. Remove the pan from the heat.

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

Note : PER SERVING 296 kcals, protein 7g, carbs 48g, fat 10g, sat fat 7g, fibre 3g, sugar 5g, salt 1.97g

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