Creamy Coconut Noodle Soup
Looking for a punchy and veg-PACKED plant-based noodle soup idea? This is a delicious dish loosely inspired by khao soi, a spicy coconut curry noodle soup dish from Northern Thailand and Burma. There is something really satisfying about making your own paste from scratch, but you could speed things up by using shop-bought Thai curry paste. The leftover paste can be frozen for future use or used to make another batch of noodle soup or another curry!
Serves
Ingredients
For the veg (all changeable based on your preference)
<item-todo-done>150g Shiitake mushrooms<item-todo-done><item-todo-done>150g green beans<item-todo-done><item-todo-done>150g mangetout<item-todo-done><item-todo-done>1 pak choi<item-todo-done><item-todo-done>175g pre-cooked butternut squash or sweet potato chunks<item-todo-done><item-todo-done>5cm ginger fresh - or ginger paste<item-todo-done>
For the curry paste (or use store-bought Thai red or yellow curry paste)
<item-todo-done>2 stalks of lemongrass - or 2 tsp lemongrass paste<item-todo-done><item-todo-done>5 garlic cloves<item-todo-done><item-todo-done>2 Bird's eye chilli - or 4 medium chillies<item-todo-done><item-todo-done>2 tbsp palm or dark brown sugar<item-todo-done><item-todo-done> handful of coriander<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>2 shallots<item-todo-done><item-todo-done>1 tsp chilli powder<item-todo-done>
For the soup
<item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done>4 nests rice noodles<item-todo-done><item-todo-done>1 tbsp coconut oil<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done>
To serve
<item-todo-done> small handful coriander sprigs<item-todo-done><item-todo-done>½ lime<item-todo-done><item-todo-done>½ shallot<item-todo-done><item-todo-done> handful of crispy onions<item-todo-done><item-todo-done>1 chilli<item-todo-done><item-todo-done>1 spring onion<item-todo-done>
Before you start
Powerful blender | Wide high sided frying pan | Boiled kettle | Saucepan
Prepare the stir-fry veg and stock** **
- Tear or cut any large veg into bite size pieces
- Prepare the vegetable stock
Make the paste
- Remove the tough woody outer stems of the lemongrass, then cut into thirds
- Peel the garlic, ginger and shallots and halve
- Halve and deseed the chillies if desired
- Tear the coriander leaves away from the stems, and cut the stems into thirds
- Zest the lime (reserve the body for juice later)
- Add all these and the remaining ingredients for the paste and blitz until smooth
Make the soup base
- Heat the coconut oil in the pan until melted
- Add 4 tbsp of the sauce paste (there will be leftovers) and fry over a low-medium heat for 3-5 minutes, until fragrant
- Add the coconut milk and mix to combine
- Add the vegetable stock and bring to the boil
- Add the soy sauce and stir to combine, then reduce heat and simmer for around 10 minutes, until the sauce is starting to thicken
Cook the noodles and veg
- Cook the noodles per package instructions
- Drain and toss with a drizzle of oil to stop them sticking
- Add the squash/sweet potato, mushrooms and green beans and simmer for 5 minutes
- Add the remaining vegetables and simmer until cooked
Meanwhile, prepare the garnishes, then serve!
- Finely slice or dice the red onion
- Thinly slice the spring onion
- Cut the lime into wedges
- Thinly slice the red chilli
- Pick the coriander leaves
- Juice the zested lime from your paste into the soup to taste, and adjust with more soy sauce, sugar or salt and pepper to your taste
- Add the noodles into bowls and ladle over the soup, and sprinkle with the garnishes