Spicy Coconut Noodle Soup

4.30 (7)
⏱ 15 mins 🍽 Serves 4 🌶 asian ✅ Easy 🏷 Main course

This comforting noodle soup combines a spicy red curry base with creamy coconut milk for a flavourful broth. It's packed with mushrooms, rice noodles, and fresh beansprouts, finished with sliced green chilli and spring onions. Ready in only 15 minutes, it's an ideal choice for a quick lunch or a light evening meal.

Spicy Coconut Noodle Soup

Ingredients

  • 1 tbsp red curry paste
  • 400g can coconut milk (use reduced-fat if you prefer)
  • 100g pack mixed mushroom
  • 1 block of wide rice noodles soaked according to pack instructions
  • 100g beansprout
  • 1 fat green chilli sliced into rings
  • 1/2 bunch spring onions

Method

  1. Warm a saucepan and cook the curry paste for 1 min. Pour in the coconut milk along with half a can of water and bring the mixture to a boil. Let it simmer for 5 mins until it thickens a little.
  2. Add the mushrooms to the pan and simmer for a further 2 mins. Mix in the drained noodles, beansprouts and the majority of the sliced chilli and spring onions, then warm through for another min. Ladle into deep bowls and top with the remaining chilli and onions.

Nutrition (per serving)

Calories226 kcal
Fat17 g
Saturates14 g
Carbs15 g
Sugars4 g
Fibre1 g
Protein4 g
Sodium180 mg

Recipe details

Skill levelEasy
CategoryMain course
Cuisineasian
DietVegetarian