Coconut noodle & vegetable soup

Coconut noodle & vegetable soup

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(4 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
Simple bowl food like this spicy soup is just what you need after a long day

Nutrition and extra info

Nutrition: per serving

  • kcal296
  • fat10g
  • saturates7g
  • carbs48g
  • sugars5g
  • fibre3g
  • protein7g
  • salt1.97g
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  • 1-2 tbsp Thai green curry paste
  • 1 tsp groundnut oil
  • 700ml vegetable stock
  • 300ml reduced-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 200g thick rice noodle
  • 200g chestnut mushroom, sliced
  • 140g sugar snap pea, halved
  • 100g beansprout


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 1½ tbsp Thai fish sauce
  • juice 1 lime



    The same shape, but smaller than…

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

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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.

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