Thai green noodle soup
Soups can tick all the boxes....
A hearty substantial meal or a light midday snack
A thick warming meal when it’s cold outside or a light refreshing dish when it’s too hot for comfort!
Either way, it’s easy to cater for all options and with a rich dish full of spices and veggies it's always going to be a winner!
Today was a lovely warm and sunny October day (hang on a minute didn't this happen the last time I made soup!) Perfect autumn day for this soup which has the light creamy base of coconut milk but with a hot and spicy kick, so it’s a bit of a contradiction (a bit like today's weather for this time of year!) The addition of the noodles makes it a more substantial meal- but you could use more or less noodles depending on your preference.
Feel free to vary the veg in this soup, just make sure you cut the chunks into small similar sized pieces. I haven’t yet tried freezing it, if I was to do so I’d cook it up without adding the noodles and then cook those in a wok separately before adding to the soup once it has been defrosted and warmed through.
Recipe: Thai green noodle soup
- 1 tsp vegetable or coconut oil (not coconut butter)
- 1 small onion finely chopped
- 2 tbs thai green curry paste
- 1 red chilli finely chopped
- 300g vegetable stock
- 300ml coconut milk
- 150g mix of chopped veg suitable for stir frying (I used beansprouts, carrot, soy beans, and kale)
- 150g sachet rice noodles
Heat oil in a pan and cook the onion for 5 minutes until soft. Stir through the curry paste and half the chilli and fry for another minute. Add the stock and coconut milk and bring to the boil. Stir through the vegetables and rice noodles and simmer for 5 minutes. Garnish with the remaining chilli.