Vegetable noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 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 mushroomsliced
- 140g sugar snap peahalved
- 100g beansprout
- 1½ tbsp Thai fish sauce
- juice 1 lime
- 3 spring onionsshredded, plus few mint and coriander leaves, to serve
Nutrition: per serving
- kcal296
- fat10glow
- 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.
