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Vegetable noodle soup

Coconut noodle & vegetable soup

Vegetable noodle soup

Name: Vegetable noodle soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 1-2 tbsp Thai green curry paste; 1 tsp groundnut oil; 700ml vegetable stock; 300ml reduced-fat 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 serve

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 3.8 out of 5.5 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

1-2 tbsp Thai green curry paste
1 tsp groundnut oil
700ml vegetable stock
300ml reduced-fat 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 serve

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Nutrition: per serving

kcal296
fat10g

low
saturates7g
carbs48g
sugars5g
fibre3g
protein7g
salt1.97g

Method

step 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.
step 2

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

RECIPE TIPS

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.

Recipe from Good Food magazine, April 2010

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A star rating of 3.8 out of 5.5 ratings

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