100g/2 nests wholewheat noodles (or rice or bean thread noodles for gluten free option)
1 small onion, sliced into rings
2 tbsp Thai yellow curry paste (homemade as above, or from a jar)
100ml coconut cream (or milk)
10 sprigs of fresh coriander
Half a red pepper, sliced into thin strips
A handful of fresh spinach
1 red chili
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.
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 250ml/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 coriander leaves, roughly chopped.
Divide the noodles between serving bowls then spoon the broth over and garnish with slices of chili and coriander leaves.
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