- Packed full of flavour, this Thai Curry Noodle Soup recipe is easy to follow, can be made in under 15 mins, uses just one pot or pan and costs under £5 to make!
PREPARATION TIME:
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
Ingredients
- 1 red onion small
- 1 red pepper
- 2 cloves garlic
- 2 tablespoon red Thai curry paste
- 1 tablespoon mild curry powder
- 1 teaspoon ginger paste (or use fresh)
- 1 can coconut milk
- 1 vegetable stock cube150g rice noodles
- 500 ml water
- 1 lime juice to serve
- 1 handful coriander to serve
- 1 tbsp sesame seeds to serve
INSTRUCTION
-
Firstly, finely slice the onion, crush the garlic and roughly slice the pepper into thin strips
-
Heat a large pot with oil and add onion, pepper, garlic, Thai paste, curry powder, ginger paste and fry together for 2-3 minutes
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Now add the coconut milk, stock cube, noodles and water and stir
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Place a lid on the pot and simmer for 5-7 minutes
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Serve in a bowl topped with lime juice, coriander and sesame seeds
Notes
- Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some water to loosen the sauce.
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: Opt for a good quality veg stock pot/cube as it really helps with the flavour.
Tip 2: If you love spicy dishes then just up the curry powder or add in chilli flakes to taste.
Tip 3: You can add chicken or prawns into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could add tofu if you wished.
Nutrition
- Calories: 493kcal | Carbohydrates: 9g | Protein: 2g | Fat: 35g | Saturated Fat: 1g | Fiber: 2g | Sugar: 10g
