Thai red noodle soup

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

2 tablespoons Thai red curry paste

200ml can reduced-fat coconut cream

200ml light evaporated milk

2 ½ cups vegetable stock (made with 2 ½ cups boiling water and 3 teaspoons vegetable stock powder)

200g lean chicken, cut in small pieces

12 mushrooms, sliced

200g green beans or snow peas, trimmed, halved

1 cup cherry tomatoes

150g dried egg noodles

2 tablespoons fresh coriandercilantroX

Instructions

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1 Heat a wok or non-stick frying pan for a few minutes. Add paste and cook for 1 minute. Add coconut cream, evaporated milk, stock and chicken pieces. Bring to the boil. Simmer for 5 minutes.

2 Add mushrooms, beans and tomatoes. Simmer for 5 minutes.

3 While soup is simmering cook noodles following packet directions. Drain. Divide noodles among serving bowls. Spoon over soup. Garnish with coriander.

Variations

To thicken soup, mix a little of the soup with 1 tablespoon cornflour to make a paste. Add to the heated soup and stir until thickened.

HFG tip

This recipe is not suitable for those following a low-sodium diet.

Nutrition Info (per serve)

Calories 351 cal

Kilojoules 1470 kJ

Protein 23 g

Total fat 10 g

Saturated fat 7 g

Carbohydrates 40 g

Sugar 13 g

Dietary fibre 7 g

Sodium 1040 mg

Calcium 200 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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