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Spicy curry noodle soup

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Ingredients

Adjust Servings:
4 tablespoons of Spicy green curry paste
170 grams Rice noodles
1 Onion
4 cloves of Garlic
1 Red bell pepper
125 grams of Bean sprouts
2 stalks of Spring onions
400 ml of Coconut milk
1 liter of Vegetable stock
1 tablespoon of Sunflower oil
Optional: A few leaves of Cilantro
Optional: 1 tablespoon of Soy sauce

Nutritional information

287
Calories
43g
Carbs
11g
Fat
4g
Protein
9g
Sugar

Spicy curry noodle soup

  • 15 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Steps

1
Done

Mise en place

Boil a kettle of water, once it's boiled pour it over the noodles in a bowl. Leave it while you prepare the rest, and drain after a couple of minutes.
Peel and chop the onion and garlic.
Deseed and chop the red bell pepper.
Slice the spring onions.

2
Done

Place a large pot over high heat and heat up the oil.
Add the onion and garlic and sauté until the onion is translucent.

3
Done

Add the bell pepper and the sprin onions.
Sauté for about a minute and then add the soy sauce and the spicy green curry paste. The soy sauce is optional!

4
Done

Add the coconut milk and the vegetable stock.
Stir and let it come to a boil.

5
Done

Once it's boiling, add the bean sprouts and the drained noodles.
Heat through the noodles and then serve.
Sprinkle on some extra spring onions and a couple of cilantro leaves.

Jalisha

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