Quick red Thai curry noodle soup
Try this Quick red Thai curry noodle soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
deep fry
dairy free
pescatarian
- salt
- black pepper
- 1 tbsp oil
- 300 ml water
- 300 g mixed stir-fry vegetables (i used a pre-prepared m mangetout, baby corn, carrot, cabbage and onion, but you can use whatever you like)
- 2-3 tbsp red thai curry paste (make sure it's veggie!)
- 400 ml tin coconut milk
- 300 g fresh noodles (i used egg noodles but you can use
- 2 tbsp fresh coriander chopped
- Carbohydrate 0.06710375 g
- Cholesterol 0 mg
- Fat 27.0035850547787 g
- Fiber 0.0282499999701977 g
- Protein 0.01228125 g
- Saturated Fat 3.49694875709275 g
- Serving Size 1 1 -3 (402g)
- Sodium 2.32666595193 mg
- Sugar 0.0388537500298023 g
- Trans Fat 1.29598937762883 g
- Calories 239 calories
Heat the oil in a large wok or deep frying pan, and stir-fry the vegetables for around 5 minutes - you want them to be slightly softened, but still with a nice bit of crunch.Add the curry paste and mix well (I used 3tbsp but if your paste is particularly spicy, or if you just like a milder curry, you might prefer to only use 2).Add the coconut milk and the fresh noodles, and season to taste. I also added around 300ml water - just add however much you need to get the curry/soup to your desired consistency. Cook over a medium heat for a few more minutes, simmering very gently, until the curry is hot.Stir in the chopped coriander, and serve.
