Thai green noodle soup
A tasty, 10 minute noodle dinner where you can use whatever veg you have to hand
This is basically my perfect dinner because it’s ready in less than 15 minutes, and it’s flexible so you can use whatever veg you have in the fridge (great for avoiding food waste).
It’s creamy, spicy and fresh. The noodles mean it’s filling and satisfying, but if you like, you can also add a protein of choice. I went for crispy air fried tofu (to make, tear into bitesized chunks, toss in a little cornflour with salt and pepper, then air fry for 10 minutes at 200C. Alternatively you could pan fry it).
If you can get your hands on it, I find the best paste (by far) is the Mae Ploy brand (not an ad!). It tastes about as authentic as you’ll get from a shop bought paste, without the need for adding extra aromatics like lemongrass, chilli, kaffir lime leaves etc. It also lasts ages stored in the fridge. Note: it does contain fish, so isn’t vegetarian.
Pastes will vary in strength- you might find you need more than a heaped tablespoon. Taste the broth after you’ve added the stock and add more if it needs it.
Give this a go for a quick, easy midweek meal.
You’ll need (per portion):
1 portion rice noodles, I used flat pad Thai noodles
1 heaped tbsp Thai green curry paste (or another curry paste of choice)
200ml coconut milk (full fat will give you a far tastier meal than reduced fat)
200ml vegetable stock (I used bouillon)
Handful raw veg, sliced/shredded - I went for Brussels sprouts, red pepper and sweetcorn
Optional:
Cooked tofu, chicken or protein of choice
Coriander, roughly chopped
Cook the noodles according to packet instructions, then refresh under cold water.
Add the curry paste to a saucepan over a medium heat along with the coconut milk. Mix until the curry paste as dissolved.
Add the vegetable stock and the raw veg. Simmer for 5 minutes, or until your protein is ready.
Add the noodles to a bowl and ladle over the Thai green soup mixture. Top with your protein (if using) and finish with coriander.
Dig in.
