Thai Yellow Noodle Soup

Bunny Kitchen

Prep Time: 15M
Cooking Time: 30M
Serves: 2

Delicious!

THERE'S MORE WHERE THIS CAME FROM!

Ingredients

  1. For the Yellow Curry Paste:
  2. 1/2 stalk lemongrass – sliced
  3. 2 fresh or dried red or yellow chillies
  4. 1/2 cup chopped onion
  5. 2 tbsp chopped fresh ginger
  6. 1 tbsp chopped garlic
  7. 1 tsp ground coriander
  8. 1 tsp mustard seeds
  9. 1/2 tsp ground turmeric
  10. 1 tbsp coconut sugar or date syrup
  11. 2 kaffir lime leaves or 1 tsp lime zest
  12. 4 tbsp lime juice
  13. Up to 4 tbsp coconut milk
  14. For the Noodle Soup:
  15. 3.5 oz./2 nests whole wheat noodles (or rice or bean thread noodles for gluten free option)
  16. 1 small onion, sliced into rings
  17. 2 tbsp Thai yellow curry paste (homemade as above, or from a jar)
  18. 3.4 oz. coconut cream (or milk)
  19. 10 sprigs of fresh cilantro
  20. Half a red pepper, sliced into thin strips
  21. A handful of fresh spinach
  22. 1 red chili
  23. Water

Delicious!

Preparation

Serves two

Method

Yellow Curry Paste:

  • Place all ingredients except coconut milk in a blender and blend well to a paste, gradually adding the coconut milk to get the right consistency.
  • Store in an airtight container in the refrigerator for up to two weeks.
  • To use, stir fry about 4 tbsp for about a minute until fragrant, then add some coconut milk and/or water to make a curry or use as below for noodle soup.

Noodle Soup:

  • Cook the noodles as per package instructions and set aside.
  • Add the onion to a medium saucepan with a dash of water or oil or cooking spray and saute for about 5 minutes on a low-medium heat until starting to soften. Add the curry paste and saute for a further minute until fragrant.
  • Add the coconut cream and about 1 cup of water and stir to make a broth.
  • Add in the pepper and chopped coriander stalks (reserving the leaves) and cook for a few minutes until it just comes to the boil then add the spinach and allow to wilt, adding more water as you feel necessary to keep a creamy broth consistency. Stir through half of the cilantro leaves, roughly chopped.
  • Divide the noodles between serving bowls then spoon the broth over and garnish with slices of chili and cilantro leaves.

WANT MORE RECIPES LIKE THIS?

Try vegan with Veganuary and we’ll send you our celebrity cookbook, recipes, and lots more – all for free!
Delicious Recipes
Celebrity Cookbook
31 Coaching Emails
And Lots More