Spicy coconut noodle soup

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• sharon

  15 September 2008

  sharon commented on this recipe

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

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• Naomibrook

  10 August 2009

  Naomibrook rated and commented on this recipe

  

  It was good but quite watery. I would add less than a can of extra water next time.

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• Noonoo

  11 February 2013

  Noonoo rated and commented on this recipe

  

  I make a soup similar to this. You begin by gently frying 2 teaspoons of green curry paste, a finely sliced red chilli, grated fresh ginger and garlic and then add about 500ml of chicken stock and simmer for 15 mins. After that you add the coconut milk (2 cans) and the mushrooms (which I always fry off first) as well as fresh coriander, fish sauce, lime juice, palm sugar and a splash of sesame oil to taste. I serve it with rice noodles and offer shredded poached chicken breast for anyone who wants it. It's wonderful.

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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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