A delicious Thai style soup, with all the flavours of the orient. Great served on its own, or with added prawns or chicken. You could even use this as a base for a Thai curry… Just add vegetables and meat or fish!
I love Thai food, the fragrant freshness of these flavours set off all of my senses… This is a recipe that I am sure I will try again and again. The creamy coconut milk balances out the fiery chillies to make this noodle soup, simply sensational!
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Thai Coconut Noodle Soup
- Total Time: 30 minutes
- Yield: 4 1x
Description
A northern style Thai curry soup packed with flavour and noodles
Ingredients
1 onion, roughly chopped
4 garlic cloves, crushed
1 tsp ginger
1 tbsp Thai red curry paste
2 tsp curry powder
1/2 tsp turmeric
1 litre veg stock
360 ml coconut milk
3 tsp soy sauce
2 tsp sugar
Juice of half a lime
Half a pack rice noodles
Instructions
- Cook the onion on a medium heat for 2-3 minutes until translucent
- Then add garlic and ginger and cook for a further 1 minute
- Add Thai red curry paste, curry powder, turmeric, vegetables stock and coconut milk
- Bring to the boil stirring everything together, then lower the heat to medium and simmer for 5 minutes
- Add the soy sauce, sugar and lime juice, stirring together
- Reduce heat to low and let the soup simmer for another 5 minutes
- Cook the rice noodles according to packet then add to soup
Serve and enjoy!
Notes
Serves 4 people
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 1
- Calories: 268