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Coconut noodle & vegetable soup

Coconut noodle & vegetable soup

A star rating of 4.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal296
low infat10g
saturates7g
carbs48g
sugars5g
fibre3g
protein7g
salt1.97g
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Ingredients

  • 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
  • 3 spring onions , shredded, plus few mint and coriander leaves, to serve

Method

  • STEP 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.

  • STEP 2

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

RECIPE TIPS
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.

Recipe from Good Food magazine, April 2010

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Overall rating

A star rating of 4.3 out of 5.4 ratings
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