Coconut Noodle & Vegetable Soup
Over a year ago
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Ingredients
- 1-2 tbsp Thai green curry paste
- 1 tsp groundnut oil
- 700ml/1¼pt vegetable stock
- 300ml/½pt reduced-fat coconut milk
- 200g/8oz thick rice noodles
- 200g/8oz chestnut mushrooms. sliced
- 140g/5oz sugarsnap peas. halved
- 100g/4oz beansprouts
- 1½ tbsp Thai fish sauce
- 1 lime
- 3 spring onions. shredded. plus a few mint and coriander leaves. to serve
Accompaniment
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Method
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1
Put a large pan over a medium heat. Cook the curry paste in the oil for one minute until it starts to release its aroma.
Pour in the stock and coconut milk and bring to the boil. Reduce to a simmer and stir in the noodles. Simmer for seven minutes, then stir in the mushrooms and sugarsnaps.
Cook for three minutes, then add the beansprouts, fish sauce and the juice of the lime. Remove the pan from the heat. Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.
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