It is always fascinating to discover which blog recipes become super-popular, and get lots of Pinterest Pins, re-Tweets and Facebook likes, (and similarly, which don’t!). Often, it’s not the ones I expect… and recently some of my most-viewed recipes have been the super-quick ones, using supermarket ‘cheat’ ingredients or shortcuts, which can be on the table in under half an hour for a speedy midweek supper.
With this in mind, I’m starting a ’20 minute meals’ series, (I know Jamie does 15 minute meals, but it takes me at least 5 minutes longer than him to chop things, work out where I put my potato peeler, heat up the oven, and so on!).
This Thai Coconut Noodle Soup would most definitely have been on the table in under 20 mins, if my coconut milk hadn’t curdled. OOPS. I know, I know – coconut milk mustn’t boil, but, distracted by a ‘terrible-two’ year old, I forgot to turn down the heat, it boiled merrily away for a few minutes then curdled….. I won’t go into too much detail about what it looked like, but it was grim.
5 minutes (and an emergency Google) later, I had perfect coconut soup back again. How?
- Pour the curdled soup through a colander or sieve into a blender or food processor, then return the vegetables & noodles to the saucepan.
- Add a teaspoon of cornflour to the blender, (though if you don’t have any to hand, this will probably still work anyway so don’t panic!)
- Whizz until smooth and creamy.
- Breathe a sigh of relief, return it to the saucepan with the vegetables & noodles, and carry on as before, (but on a gentle heat – and no lid!!)
- 2 tbsp oil (sunflower or groundnut)
- 2 tbsp thai green curry paste (check it is vegetarian, some contain fish)
- 1 red onion, peeled and thickly sliced
- half a head broccoli, broken into small-ish florets
- 10-12 asparagus spears, cut into 3cm lengths
- 4 spring onions, sliced diagonally
- 400ml tin coconut milk
- 2 tsp vegetable stock powder (or 1 vegetable stock cube)
- 1 fresh red chilli, de-seeded and finely sliced
- 100g fine rice noodles
- handful fresh coriander, roughly chopped
- handful dry roasted peanuts, roughly chopped
- 1 lime
- In a large saucepan, heat the oil and thai curry paste. Add the red onion and fry gently for 2 minutes, then add the broccoli, asparagus and spring onions and cook for a further 2 minutes.
- Pour in the coconut milk, then refill the empty tin with water and add this too. Add the chilli and stock powder, then bring to a very gentle simmer.
- Next, add the noodles and cook gently for 4-5 minutes until they are soft.
- Divide the soup between 2 bowls, sprinkle with the coriander and peanuts, and squeeze over the juice of the lime.
- Serve immediately!
If you liked that, you might also like my Hot ‘n’ Sour Mushroom & Noodle Soup posted in 2011….or how about:
- Jemma’s Thai Cauliflower Cashew Soup from Celery & Cupcakes
- Lucy’s Japanese Miso, Kale & Tofu Soup from Supergolden Bakes
- Margot’s Spicy Coconut Milk Soup from Coffee & Vanilla
- Sarah’s Udon noodle Soup with Tofu, Spinach, Carrots and Baby Corn from Nosebag NI
For more Thai inspiration you might like to take a look at my Pinterest Board…. Thai Food: Vegetarian and Vegan: