This Thai Curry Noodle Soup is incredibly tasty! Think spicy, comforting, and moorish. It’s perfect for adding extra protein, and you can mix in your favourite veggies. The yellow curry paste is fragrant, packed with warm spices, and adds a delicious flavour to this Thai noodle soup.
INGREDIENTS
– 1 tin chickpeas
– 1 lemongrass stick
– 2 lime leaves
– 1 tin coconut milk
– 1 packet yellow curry paste (vegetarian-friendly)
– 1 teaspoon chilli flakes
– 1 lime
– Coriander
– 3 cups vegetable stock
– 200g rice noodles
– Juice of half a lime
– 1–2 tbsp honey
– 100g spinach
METHOD
- Heat some olive oil in a pot and add a sliced onion, chilli flakes, lime leaves, and a smashed lemongrass stick.
- Add the tin of chickpeas, then mix in the yellow curry paste. Some pastes contain shrimp paste, so make sure to buy a vegetarian version. Stir everything together with a little oil.
- Pour in 3 cups of vegetable stock and the tin of coconut milk (either reduced-fat or regular).
- Add 100g of spinach, followed by 200g of rice noodles. Cook for 10 minutes.
- Season with lime juice, honey, and salt. Mix well.
- Finish with fresh coriander and enjoy.
- Serve your Thai noodle soup with spring onions, sliced red chillies, lime wedges, coriander, and a sprinkle of chilli crunch.