Recipe of the Week

Hope Coke gives us yet another mouth-watering recipe with Thai Noodle Soup

20th February 2017

Serves 2 Ingredients:

-2 tbsp coconut oil (or olive oil if you don’t have coconut)

- 1 thumb sized piece of ginger, peeled and grated

-1 red onion, finely chopped

-2tbsp green Thai curry paste

-1 tsp turmeric

-1 tin coconut milk (full or reduced fat should both work fine)

-1/4 of a butternut squash, cut into 2cm chunks

-1 courgette, spiralized (or sliced into ribbons lengthways with a peeler)

-2 big handfuls kale (spinach would also work)

-2 big handfuls frozen peas -50g (or two nests/portions) rice vermicelli noodles (I use brown rice noodles)

-1 lime –

3 tbsp soy sauce -a small bunch fresh coriander, roughly chopped Optional, to serve: Tofu, cooked prawns or cooked chicken

Place a large saucepan over a medium heat on the hob to warm up. Add in your coconut oil, then when it’s melted add your grated ginger and onion. Fry for about 5 minutes, until the onion is soft. Add in your curry paste and turmeric and stir it into the onions and ginger until evenly combined. Pour in your tin of coconut milk, then refill the tin with water and add that to the pan too. Adjust the heat until the soup is simmering gently. Allow it to bubble away for a couple of minutes, stirring every so often to get the flavours nicely combined. Add in your butternut squash and let it cook for about ten minutes, stirring occasionally.

Meanwhile, cook your noodles according to packet instructions, and divide between two bowls, then add half the spiralized courgette to each bowl too. Check to see that the butternut squash is tender but still with a little bite, then add in your peas and kale and cook for three minutes or so, until the peas are thawed and the kale is wilted. At this point you will also need to top the pan up with a little more boiling water to make up enough liquid for the two soup bowls. Depending on how much of the liquid has boiled away, you might need about another empty coconut milk can full of water. Ensure the soup is piping hot, then remove from the heat and stir in the juice of the lime and the soy sauce. You can also stir in your meat or protein at this point, if using.

Slurp your way to warming, spicy happiness. I sprinkled tofu onto mine, pan fried in soy sauce until crispy, which added a nice crunch.

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