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 351cal

Kilojoules 1470kJ

Protein 23g

Total fat 10g

–Saturated fat 7g

Carbohydrates 40g

–Sugars 13g

Dietary fibre 7g

Sodium 1040mg

Calcium 200mg

Iron 1.5mg

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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