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Red Thai curry noodle soup

Name: Red Thai curry noodle soup
Total time: 20 min
Ingredients: spray oil; shallot 1, sliced; red Thai curry paste 2 tbsp; lemongrass 1 stalk, bashed; half-fat coconut milk 200g tin; vegetable stock 1 litre, hot; marinated tofu 160g, diced (we used Cauldron); beansprouts 100g; egg noodles 3 nests, cooked; fish sauce 1 tbsp; spring onions 2, shredded; Thai basil or coriander leaves to serve; lime wedges or chilli slices to serve

20 minutes
serves 4
Easy

This light curry noodle soup is packed full of delicious Thai flavours. For a vegan version of this recipe, season with salt instead of fish sauce, use rice noodles instead of egg, and make sure your curry paste is vegan. It's ready in just 20 minutes and comes in under 500 calories

July 16, 2015 at 7:27 am

Ingredients

spray oil
shallot 1, sliced
red Thai curry paste 2 tbsp
lemongrass 1 stalk, bashed
half-fat coconut milk 200g tin
vegetable stock 1 litre, hot
marinated tofu 160g, diced (we used Cauldron)
beansprouts 100g
egg noodles 3 nests, cooked
fish sauce 1 tbsp
spring onions 2, shredded
Thai basil or coriander leaves to serve
lime wedges or chilli slices to serve

Method

Step 1

Heat a spray of oil and fry the shallot for a minute, then add the curry paste and fry until fragrant. Add the lemongrass, coconut milk, and stock and bring to a simmer. Add the tofu, beansprouts, and egg noodles to warm though for a few minutes, season with fish sauce then divide between 4 bowls, fishing out the lemongrass. Top with spring onion, herbs, a squeeze of lime and a few slices of red chilli.

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