Spicy coconut noodle soup
Asian food needn't be complicated - this simple soup is made in just one bowl, too
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian
- 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.
- 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, sugar 4g, salt 0.45 g
Recipe from Good Food magazine, March 2007.
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http://www.bbcgoodfood.com/recipes/3463/
http://www.bbcgoodfood.com/recipes/3463/
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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 beansprouts
- 1 fat green chilli , sliced into rings
- ½ bunch spring onions
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 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 beansprouts
- 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, sugar 4g, salt 0.45 g
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15 September 2008
sharon commented on this recipe
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10 August 2009
Naomibrook rated and commented on this recipe
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