Thai Vegetable Noodle Soup
A vibrant, zesty Thai inspired soup full of colourful vegetables.
Ingredients
- 2 shallots diced
- 2 carrots diced small
- 1 red pepper diced
- 1 tbsp rapeseed oil
- 2 cloves garlic crushed
- 1 tbsp ginger grated
- 2 tbsp green Thai curry paste
- 1 l vegetable stock
- Small handful cabbage shredded
- 150 g rice noodles snapped into smaller strands
- 200 ml coconut milk
- Pinch dried chilli
- 1 lime juiced
- Small handful coriander roughly chopped
Instructions
- Heat the oil in a large saucepan on a medium heat. Add the shallots, carrot and pepper and fry for five minutes. Stir often.
- Add the garlic and ginger and fry for another two minutes.
- Add the green Thai curry paste and fry for another minute.
- Bring the pan to the boil, then reduce the heat and simmer for five minutes.
- Then add the cabbage and rice noodles and simmer for a further five minutes.
- Stir in the coconut milk and chilli and bring back to a gentle simmer. (See notes below).
- Check the seasoning and adjust if needed. Squeeze in the lime juice and stir through the coriander before serving.
Notes
I find that if the coconut milk is heated for too long or at too high a temperature it can cause it to split slightly. It would be fine to eat it just looks a little gritty.
This soup freezes really well.