Thai-Style Curry Noodle Soup with Vegetables and Coconut Milk

Thai-Style Curry Noodle Soup with Vegetables

This noodle soup with coconut milk, spices and vegetables is full of flavour and only takes 15 minutes to make.

Ingredients for 2 portions:

700 ml Water

2,5 cm / 1 inch fresh ginger

1 Clove garlic

1 Teaspoon vegetable stock

2 Tablespoons mild curry powder

1 Tablespoon Turmeric

125 g Thin noodles

1 Red bell pepper

100 g Button mushrooms

200 g Pak Choi

150 ml Coconut milk

1 Red chilli

1 Spring onion

1 Lime

2 Tablespoons soy sauce

Total time: 15 minutes

Grate the ginger finely and mince the garlic clove. Deseed and slice the bell pepper and mushrooms. Trim the ends of the pak choi stems off. Bring the water to boil in a medium sauce pan. Add ginger, garlic, vegetable stock, curry powder and turmeric.
Once the broth is boiling, add the red pepper and noodles to cook as  per packet instructions.  2 minutes before to the noodles are done, add the mushrooms and coconut milk.  Deseed and slice the chilli and cut the spring onion into thin slices.
Remove pan from heat and add the pak choi, lime juice and soysauce.
Ladle into bowls and serve sprinkled with spring onion and chilli slices.

Thai-Style Curry Noodle Soup with Vegetables
Serves 2
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
474 calories
69 g
0 g
18 g
15 g
14 g
803 g
1409 g
9 g
0 g
2 g
Nutrition Facts
Serving Size
803g
Servings
2
Amount Per Serving
Calories 474
Calories from Fat 151
% Daily Value *
Total Fat 18g
28%
Saturated Fat 14g
70%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 1409mg
59%
Total Carbohydrates 69g
23%
Dietary Fiber 8g
33%
Sugars 9g
Protein 15g
Vitamin A
50%
Vitamin C
206%
Calcium
10%
Iron
44%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 700 ml water
  2. 2,5 cm / 1 inch Fresh ginger
  3. 1 Clove garlic
  4. 1 teas spoon vegetable stock
  5. 2 Tablespoons Curry powder
  6. 1 Tablespoon Turmeric
  7. 125 g Thin noodles
  8. 1 Red bell pepper
  9. 100 g Button mushrooms
  10. 200 g Pak Choi
  11. 150 ml Coconut milk
  12. 1 Red chilli
  13. 1 Spring onion
  14. 1 Lime
  15. 2 Tablespoons Soy sauce
Instructions
  1. Grate the ginger finely and mince the garlic clove.
  2. Deseed and slice the bell pepper and mushrooms.
  3. Trim the ends of the pak choi stems off. Bring the water to boil in a medium sauce pan.
  4. Add ginger, garlic, vegetable stock, curry powder and turmeric.
  5. Once the broth is boiling, add the red pepper and noodles to cook as per packet instructions.
  6. 2 minutes before to the noodles are done, add the mushrooms and coconut milk.
  7. Deseed and slice the chilli and cut the spring onion into thin slices.
  8. Remove pan from heat.
  9. Add the pak choi, lime juice and soysauce.
  10. Ladle into bowls and serve sprinkled with spring onion and chilli slices.
beta
calories
474
fat
18g
protein
15g
carbs
69g
more
Von Vegan http://www.vonvegan.com/

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