Coconut Noodle & Vegetable Soup

recipe describe


  • 1-2 tbsp Thai green curry paste
  • 1 tsp groundnut oil
  • 700ml vegetable stock
  • 300ml diminished-rotund coconut milk
  • 200g thick rice noodle
  • 200g chestnut mushroom, sliced
  • 140g sugar snap pea, halved
  • 100g beansprout
  • 1½ tbsp Thai fish sauce
  • juice 1 lime
  • 3 spring onions, shredded, plus few mint and coriander leaves, to back


  • STEP 1

    Put a trim pan over a medium heat. Cook dinner the curry paste within the oil for 1 min till it begins to commence its aroma. Pour within the stock and coconut milk and carry to the boil. Minimize the warmth to a simmer and drag within the noodles. Simmer for 7 minutes, then drag within the mushrooms and sugar snaps. Cook dinner for 3 minutes extra, then add the beansprouts, fish sauce and lime juice. Keep away the pan from the warmth.

  • STEP 2

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

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