Thai green curry noodle soup
Servings: 4
Calories:
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 1 tbsp oil
- 1 onion halved lengthwise then sliced
- 1 red pepper sliced
- 1 yellow pepper sliced
- 75 g baby corn cut into chunks
- 3 medium mushrooms sliced
- 3 spring onions sliced
- 3 tbsp Thai green curry paste homemade or shop-bought
- 200 g bean pasta
- 750 ml vegetable stock
- Black pepper
- To serve: more spring onions cilantro, fresh coriander
Instructions
- Heat the oil in a large wok, and add the onion, red and yellow peppers, baby corn, and mushrooms. Stir fry over a medium-high heat for a few minutes, until nearly tender. Then add the curry paste, and cook for 2 more minutes.
- Meanwhile, boil the bean pasta for around 6-7 minutes, until cooked al dente. Drain the pasta, and add it to the wok with the vegetables and curry paste.
- Mix everything well, and add the vegetable stock. Season to taste (you probably won't need extra salt unless you used low sodium stock). Bring to a boil, and serve topped with more spring onions and some fresh coriander (cilantro).
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.