This is a really quick and very versatile recipe. Use what you’ve got to build your own noodle soup. Make the soup base as shown in the recipe below – you can vary the curry paste, using green thai, yellow thai, or Tom Yum paste. Then add in your toppings – cooked chicken, prawns, fish sticks, cucumber, sesame seeds, coriander, spring onions, pak choi, peanuts, cashews,
Make in 15 minutes
- Serves 1
- Dairy free
200g coconut milk
150ml vegetable stock
1 tsp of red thai curry paste
1 tsp fish sauce
50g frozen soya beans
50g mushrooms, sliced
¼ red chilli, deseeded and thinly sliced (optional)
handful of beansprouts
50g noodles, cooked
- For the soup base: Heat the coconut milk and stock in a large saucepan and bring to the boil, before adding in the curry paste and fish sauce.
- Add in any of your toppings that need cooking – for example, frozen soya beans – then simmer for two minutes, before stirring in the mushrooms.
- Pour the soup over the noodles. Add any additional toppings that don’t require cooking – red chilli and beansprouts in this case.
Why not save 3 tbsp of coconut milk from your tin and treat yourself to the super easy microwave coconut mug cake here!