Green Thai curry soup with rice noodles
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- 2 spring onion
- 2 cloves garlic
- 1 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.
- 1 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.
- 100 g shiitake mushrooms
- 4 pinches fresh coriander
Add the mushrooms and the coriander, but save some for serving!
- 400 ml tinned coconut milk
Pour in the tinned coconut milk and let cook for 7-10 mins on medium heat, stirring occasionally.
- 100 g rice noodles
- 1 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.
Enjoy your meal!