This Thai style noodle soup is both comforting and nourishing. It's super quick to whip up making it a great easy midweek dinner option.
Prep
5 min
Cook
10 min
Serves
2
Difficulty
Easy
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Ingredients
red onion 1 (sliced)
bell pepper 1 (sliced)
garlic cloves 2 (crushed)
red Thai curry paste ¼ tbsp
mild curry powder 1 tbsp
ginger 10 g (grated)
coconut milk 400 ml
vegetable stock cube 1
rice noodles 150 g
lime 1 (juice)
fresh coriander 1 handful (chopped)
sesame seeds 1 tbsp
olive oil dash
Method
Thinly slice the red onion and bell pepper. Crush the garlic. Peel and grate the ginger.
Heat a dash of olive oil in a large pot, that has a lid for later. Add the red onion, bell pepper, garlic, ginger, curry paste and curry powder. Cook for 5 minutes.
Stir in the coconut milk, vegetable stock cube(s), noodles and 200 ml water per serving and stir well.
Pop the lid on the pot and simmer for 5-7 minutes. Roughly chop the coriander leaves and stalks.
Serve the soup in a bowl and top with the squeezed lime juice, coriander and sesame seeds. Enjoy!
