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Spicy coconut noodle soup

Spicy coconut noodle soup

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A star rating of 4.3 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Asian food needn't be complicated - this simple soup is made in just one bowl, too

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal226
fat17g
saturates14g
carbs15g
sugars4g
fibre1g
protein4g
low insalt0.45g
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Ingredients

  • 1 tbsp red curry paste
  • 400g can coconut milk (use reduced-fat if you prefer)
  • 100g pack mixed mushroom
  • 1 block of wide rice noodles , soaked according to pack instructions
  • 100g beansprout
  • 1 fat green chilli , sliced into rings
  • ½ bunch spring onions

Method

  • STEP 1

    Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.

  • STEP 2

    Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.

RECIPE TIPS
WHAT'S LASKA?

This recipe is based on laksa, a traditional Malaysian noodle soup. Laksa can be made with either rice or egg noodles – so if you already have egg noodles in the cupboard, just use those instead.

Goes well with

Recipe from Good Food magazine, March 2007

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Overall rating

A star rating of 4.3 out of 5.7 ratings
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