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!).
Thai Coconut Noodle Soup
Ingredients
- 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
- 400 ml tin coconut milk
- 2 tsp vegetable stock powder (or 1 vegetable stock cube)
- 1 fresh red chilli, de-seeded and finely sliced
- 100 g fine rice noodles
- handful fresh coriander, roughly chopped
- handful dry roasted peanuts, roughly chopped
- 1 lime
Instructions
- 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:
Follow Kate Ford | The Veg Space’s board Thai Food: Vegetarian and Vegan on Pinterest.
…and to keep up to date with all my new recipes please follow me…. on Facebook, Twitter, Instagram or Pinterest. Thanks! Kate x
Sylvia @ Happiness is homemade says
Perfect soup for this gloomy weather! Must be really warming with a kick from chili 🙂 I really like noodle soups and didn’t have a chance to try thai coconut version yet so I’ll be saving your recipe to try out later.
thevegspace says
Thanks Sylvia – yes pretty spicy, just how I like it!!
Sarah says
This looks delicious. Good to know what to do if the coconut curdles! PInned.
thevegspace says
Thanks Sarah! x
Camilla says
Oh my, my mouth is watering just looking at this lush soup! I didn’t know you could curdle coconut milk but probably because I always use the powdered stuff!
thevegspace says
Thanks Camilla! It had happened to me once before too and I remember googling what to do then too, so thought it might come in handy! Haven’t tried using powdered stuff, sounds very handy.
Elizabeth says
This sounds so gorgeous – just my kind of recipe! Pinned to try later 🙂
thevegspace says
Thanks Elizabeth! x
Abida says
Thanks for the tip on the coconut milk, nothing I like more than hot soup this time of year!
Dan says
Not the best recipe. It’s quick and easy, but lacks in flavor. The asparagus doesn’t compliment the other flavors and can probably be left out. Definitely needed some garlic and a bit of ginger.
thevegspace says
Sorry to hear that Dan. There is already garlic and ginger in the curry paste, so if you found this a little bland perhaps you need to add more paste – it really depends on which curry paste you used, as they vary quite a lot. Its also important to season to your own taste just before serving. We’ll have to agree to disagree about the asparagus, I really like the fresh, green flavour! Thanks for the feedback.
Lu says
Can this be refrigerated and then reheated? I like to make meals that last about a week. So I’m wondering if I double the recipe will it keep?
thevegspace says
Hi Lu, The soup itself would be fine, but it would probably be best to leave out the noodles, then just put them in the soup as you reheat it. They only take a minute or two to cook, and would probably turn very soggy if you left them in the soup in the fridge for a few days. Let me know how it goes!