-
-
Add this recipe to your binder
This recipe is in your binder
-
Thai veggie noodle soup recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
33 ratings
Curl up with a bowl of this comforting Thai veggie noodle soup recipe in just 30 minutes. This healthy soup is packed with veg - courgettes, sweet potatoes, spinach and peppers are cooked in a fragrant broth for an easy vegetarian dinner idea. See method
Ingredients
- 1 tbsp vegetable oil
- ¾ red onion, finely sliced
- 200g courgettes, sliced
- 2 green or yellow peppers, deseeded and sliced
- 2 sweet potatoes, peeled and cut into 2cm cubes
- 1 low-salt vegetable stock cube, made up with 1.25ltr boiling water
- 1 garlic clove, crushed
- 100g Thai green curry paste
- 2 nests (125g) wholewheat noodles
- 125g spinach
- 1 lime, ½ juiced, ½ cut into wedges
- 15g fresh coriander, leaves picked
If you don't have red onions, try using white, brown or spring onions
Each serving contains
-
Energy
1190kj
448kcal
22%
-
Fat
6g
8%
-
Saturates
1g
4%
-
Sugars
13g
15%
-
Salt
1.3g
21%
of the reference intake
Carbohydrate 50.4g
Protein 9g
Fibre 8.4g
Method
- Heat the oil in a large saucepan over a medium heat. Fry the onion for 5 mins until starting to soften, then add the courgettes, peppers, and sweet potato cubes. Turn the heat up to medium high, and fry, continually stirring for 8-10 mins until the veg start to turn golden.
- Stir the garlic and curry paste into the vegetables, frying for 1 minute, then pour over the stock, and bring to a simmer. Add the noodles and spinach, and stir briefly, then simmer for 3-4 mins until the noodles are tender and the spinach has wilted.
- Season with the lime juice, then divide between 4 bowls and top with the coriander. Serve with the lime wedges for squeezing over.
See more Healthy soup recipes