Red Thai curry noodle soup
Serves 4
Easy
Total time:
This light curry noodle soup is packed full of delicious Thai flavours. For a vegan version of this recipe, season with salt instead of fish sauce, use rice noodles instead of egg, and make sure your curry paste is vegan. It's ready in just 20 minutes and comes in under 500 calories
Skip to ingredients
- spray oil
- 1 shallotsliced
- 2 tbsp red Thai curry paste
- 1 stalk lemongrassbashed
- 200g tin half-fat coconut milk
- 1 litre vegetable stockhot
- 160g marinated tofudiced (we used Cauldron)
- 100g beansprouts
- 3 nests egg noodlescooked
- 1 tbsp fish sauce
- 2 spring onionsshredded
- to serve Thai basil or coriander leaves
- to serve lime wedges or chilli slices
Nutrition: per serving
- kcal377
- fat8.1g
- saturates3.6g
- carbs51.8g
- fibre4.6g
- protein21.9g
- salt2.7g
Method
step 1
Heat a spray of oil and fry the shallot for a minute, then add the curry paste and fry until fragrant. Add the lemongrass, coconut milk, and stock and bring to a simmer. Add the tofu, beansprouts, and egg noodles to warm though for a few minutes, season with fish sauce then divide between 4 bowls, fishing out the lemongrass. Top with spring onion, herbs, a squeeze of lime and a few slices of red chilli.
