Thai curry noodle soup
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. This Asian creation transports the vibrant energy of Thai streets directly to your table, featuring a mesmerizing harmony of refined green curry heat and the luscious creaminess of rich coconut milk.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat the oil in a saucepan over a medium heat and cook the curry paste for 1 min before adding the stir-fry veg and prawns. Cook for 3 mins; stop when the prawns are mostly pink, then add the coconut milk, veg stock and noodles.
- 2Bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the noodles are cooked through and the veg is tender but still has a bite. Divide between two bowls and sprinkle over the herbs, chilli and spring onion.
Ingredients
Nutrition
- Calories
- 280
- Protein
- 30g
- Carbs
- 14g
Chef tips
To get the best from your green curry paste, fry it briefly with a little of the thick part of the coconut cream at the start of cooking until a heady fragrance fills the kitchen. For a beautiful presentation, sprinkle with crushed peanuts and fresh coriander; for a meat version, you can add thin strips of chicken breast which cook quickly in the boiling soup.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. This Asian creation transports the vibrant energy of Thai streets directly to your table, featuring a mesmerizing harmony of refined green curry heat and the luscious creaminess of rich coconut milk.