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Green Thai curry soup with rice noodles

Too few ratings

“This is one of my favourite ways to eat Thai food because it’s quick and easy.”

Difficulty

Medium 👍
10
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
spring onion
2 cloves garlic
chili
2 tsp ginger
red bell pepper
2 tbsp green Thai curry paste
400 ml tinned coconut milk
100 g shiitake mushrooms
4 pinches fresh coriander
100 g rice noodles
lime
  • Step 1/5

    • spring onion
    • 2 cloves garlic
    • chili
    • 2 tsp ginger

    Mince the garlic and add it to the pan on medium heat with the chopped spring onions, chilli and grated ginger. Allow to cook for 5 mins, stirring constantly.

  • Step 2/5

    • red bell pepper
    • 2 tbsp green Thai curry paste

    Add the chopped red pepper followed by the curry paste. Stir for a further 5 mins.

  • Step 3/5

    • 100 g shiitake mushrooms
    • 4 pinches fresh coriander

    Add the mushrooms and the coriander, but save some for serving!

  • Step 4/5

    • 400 ml tinned coconut milk

    Pour in the tinned coconut milk and let cook for 7-10 mins on medium heat, stirring occasionally.

  • Step 5/5

    • 100 g rice noodles
    • lime

    Finally, add in your nests of rice noodles and allow them to soften in the liquid. Add a generous squeeze of lime allow to cook for a few more minutes before tasting. Add salt/pepper accordingly.

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