Thai Green Noodle Soup (Vegan)
As my quest to eat more vegetables continues, I have been enjoying a bowl of this Thai deliciousness for most of my lunches this week. Accidentally vegan, it is simply packed with vegetables and flavour - a winning combination!
I used a ready-made curry paste for this recipe to make it quick and easy but you could always make your own (I have a recipe for red curry paste here). To keep this even lighter, I used reduced fat coconut milk but the result was still as creamy and comforting as ever.
Thai Green Noodle Soup (Vegan)
Serves 4
1 tbsp oil
3 tbsp green curry paste
2 aubergines, cubed
400ml reduced fat coconut milk
400ml vegetable stock
1 tbsp soy sauce
300g tenderstem broccoli
170g sugar snap peas
100g vermicelli rice noodles
2 spring onions, finely chopped
1 red chilli, finely chopped
1 lime, juice only
Heat the oil in a large saucepan or wok. Fry the curry paste over a medium-high heat for 2-3 minutes until fragrant then add the aubergines and cook slowly for 10 minutes until nearly tender. Add the coconut milk, stock and soy sauce then bring to the boil. Add the green veg and simmer for 5 minutes.
Meanwhile, soak the noodles in a bowl of boiling water for 10 minutes. Drain and rinse under cold water to stop them cooking further.
When the soup is ready, squeeze over the lime juice, stir in the red chilli and then scatter over the spring onions. To serve, divide the noodles between bowls and then ladle over the soup.
I used a ready-made curry paste for this recipe to make it quick and easy but you could always make your own (I have a recipe for red curry paste here). To keep this even lighter, I used reduced fat coconut milk but the result was still as creamy and comforting as ever.
Thai Green Noodle Soup (Vegan)
Serves 4
1 tbsp oil
3 tbsp green curry paste
2 aubergines, cubed
400ml reduced fat coconut milk
400ml vegetable stock
1 tbsp soy sauce
300g tenderstem broccoli
170g sugar snap peas
100g vermicelli rice noodles
2 spring onions, finely chopped
1 red chilli, finely chopped
1 lime, juice only
Heat the oil in a large saucepan or wok. Fry the curry paste over a medium-high heat for 2-3 minutes until fragrant then add the aubergines and cook slowly for 10 minutes until nearly tender. Add the coconut milk, stock and soy sauce then bring to the boil. Add the green veg and simmer for 5 minutes.
Meanwhile, soak the noodles in a bowl of boiling water for 10 minutes. Drain and rinse under cold water to stop them cooking further.
When the soup is ready, squeeze over the lime juice, stir in the red chilli and then scatter over the spring onions. To serve, divide the noodles between bowls and then ladle over the soup.
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