Red Thai curry noodle soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- spray oil
- 1 shallotsliced
- 2 tbsp red Thai curry paste
- 1 stalk lemongrassbashed
- 200g tin half-fat coconut milk
- 1 litre vegetable stockhot
- 160g marinated tofudiced (we used Cauldron)
- 100g beansprouts
- 3 nests egg noodlescooked
- 1 tbsp fish sauce
- 2 spring onionsshredded
- to serve Thai basil or coriander leaves
- to serve lime wedges or chilli slices
Nutrition: per serving
- kcal377
- fat8.1g
- saturates3.6g
- carbs51.8g
- fibre4.6g
- protein21.9g
- salt2.7g
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.
