Spicy coconut noodle soup

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Recipe by Good Food

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1. Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.
2. Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.

What's laska?

This recipe is based on laksa, a traditional Malaysian noodle soup. Laksa can be made with either rice or egg noodles - so if you already have egg noodles in the cupboard, just use those instead.

Per serving

226 kcalories, protein 4g, carbohydrate 15g, fat 17 g, saturated fat 14g, fibre 1g, salt 0.45 g

'This was quite fiery. I could only buy one type of mushroom, but I think the mixed pack would give it much more flavour.'

Latest comments and suggestions

• sharon

  15 September 2008

  sharon commented on this recipe

  This was really nice. I added a teaspoon of palm sugar.

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Ingredients

• 1 tbsp red curry paste
• 400g can coconut milk (use reduced-fat if you prefer)
• 100g pack mixed mushrooms
• 1 block of wide rice noodles , soaked according to pack instructions
• 100g bean sprouts
• 1 fat green chilli , sliced into rings
• ½ bunch spring onions

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Vegetarian

Ingredients

• 1 tbsp red curry paste
• 400g can coconut milk (use reduced-fat if you prefer)
• 100g pack mixed mushrooms
• 1 block of wide rice noodles , soaked according to pack instructions
• 100g bean sprouts
• 1 fat green chilli , sliced into rings
• ½ bunch spring onions

Per serving

226 kcalories, protein 4g, carbohydrate 15g, fat 17 g, saturated fat 14g, fibre 1g, salt 0.45 g

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