Red Thai curry noodle soup

Name: Red Thai curry noodle soup
Total time: 20 min
Yield: Serves 4
Cuisine: Thai
Ingredients: spray oil; 1 shallot sliced; 2 tbsp red Thai curry paste; 1 stalk lemongrass bashed; 200g tin half-fat coconut milk; 1 litre vegetable stock hot; 160g marinated tofu diced (we used Cauldron); 100g beansprouts; 3 nests egg noodles cooked; 1 tbsp fish sauce; 2 spring onions shredded; to serve Thai basil or coriander leaves; to serve lime wedges or chilli slices

Published: July 16, 2015 at 7:27 AM

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Serves 4

Easy

Total time: 20 mins

A star rating of 4 out of 5.1 ratingRate

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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

Vegetarian

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Try this recipe for a red Thai curry noodle soup, then check out our vegan red Thai curry, prawn laksa, chicken laksa and more Thai recipes.

Ingredients

Nutrition

spray oil
1 shallot

sliced
2 tbsp red Thai curry paste
1 stalk lemongrass

bashed
200g tin half-fat coconut milk
1 litre vegetable stock

hot
160g marinated tofu

diced (we used Cauldron)
100g beansprouts
3 nests egg noodles

cooked
1 tbsp fish sauce
2 spring onions

shredded
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.

Check out more of our best noodle soup recipes here...

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