Name: Spicy coconut noodle soup
Total time: 15 min
Yield: 4
Cuisine: Asian
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

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Spicy coconut noodle soup

Spicy coconut noodle soup

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.3 out of 5.7 ratingsRate

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This easy, comforting noodle soup brings a little spice and cool coconut flavours and takes just 15 minutes minutes to make, perfect for a speedy lunch

Vegetarian

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Thai squash & pineapple curry

A star rating of 4.5 out of 5.159 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal226
fat17g
saturates14g
carbs15g
sugars4g
fibre1g
protein4g
salt0.45g

low

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.

Recipe from Good Food magazine, March 2007

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A star rating of 4.3 out of 5.7 ratings

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