Coconut noodle & vegetable soup

Coconut noodle & vegetable soup

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Simple bowl food like this spicy soup is just what you need after a long day

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
296
protein
7g
carbs
48g
fat
10g
saturates
7g
fibre
3g
sugar
5g
salt
1.97g

Ingredients

  • 1-2 tbsp Thai green curry paste
  • 1 tsp groundnut oil
  • 700ml vegetable stock
  • 300ml reduced-fat coconut milk
  • 200g thick rice noodles
  • 200g chestnut mushrooms, sliced
  • 140g sugar snap peas, halved
  • 100g beansprouts
  • 1½ tbsp Thai fish sauce
  • juice 1 lime
  • 3 spring onions, shredded, plus few mint and coriander leaves, to serve

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Method

  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.
  2. Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.

Recipe from Good Food magazine, April 2010

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