- 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 mushroom, sliced
- 140g sugar snap pea, halved
- 100g beansprout
- 1½ tbsp Thai fish sauce
- juice 1 lime
The same shape, but smaller than…
- 3 spring onion, shredded, plus few mint and coriander leaves, to serve
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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.
Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.
Give it a twist
Swap the green curry paste for yellow or red versions, and the veg for halved baby corn, green beans, water chestnuts or shredded pak choi.