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Thai green noodle bowls recipe

Thai green noodle bowls recipe

53 ratings

Aromatic and warming, this Thai green curry noodle bowl is the ideal dinner for busy weeknights. Make a tasty coconut broth and add kale, broccoli and mushrooms. Finish with zesty coriander and spring onion, and serve. See method

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • ½ 200g jar Thai green curry paste
  • ½ 400ml tin light coconut milk
  • 90g kale
  • 190g mushrooms, sliced
  • 250g pack wholewheat noodles
  • 450g frozen broccoli florets
  • 10g fresh coriander, roughly chopped (optional)
  • 4 spring onions, thinly sliced (optional)
If you haven't got any wholewheat noodles, try egg noodles instead

Each serving contains

  • Energy

    1625kj
    387kcal     19%

  • Fat

    12g 17%

  • Saturates

    4g 21%

  • Sugars

    9g 10%

  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 51.5g Protein 15.6g Fibre 12.1g

Method

  1. Heat the oil in a large, lidded saucepan over a medium heat. Add the onion and cook for 5 mins. Add the curry paste and cook for 2-3 mins, stirring occasionally, until fragrant.
  2. Stir in the coconut milk. Add 600ml boiling water, the kale and mushrooms. Return to the boil, then cover and simmer for 7 mins, stirring occasionally. Season and remove from the heat.
  3. Meanwhile, boil the noodles for 6-7 mins until tender. Remove with tongs, then add to the broth. Add the broccoli to the boiling water and cook for 3-4 mins until tender. Cut into smaller florets, if you like. Ladle the broth into bowls and top with the broccoli, coriander (if using) and spring onions (if using) to serve.

See more Vegan recipes

Price per serving under £1 at time of publishing.

 

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