Meals and Courses

Green Curry Noodle Soup

cook 10 mins
  • 200 ml (7 fl oz) coconut milk
  • 1–2 tablespoons Thai green curry paste
  • 900 ml (1 1/2 pints) hot chicken or vegetable stock
  • 2 tablespoons fish sauce or lime juice
  • 175 g (6 oz) mangetout or fine green beans, sliced
  • 300 g (10 oz) cooked medium noodles
  • Pour the coconut milk into a large saucepan and bring to the boil. Stir in the curry paste and simmer for 1–2 minutes before adding the hot chicken or vegetable stock and fish sauce or lime juice.
  • Simmer gently for 5 minutes, then stir in the mangetout or green beans and noodles. Cook for 3–4 minutes until just tender, then ladle into bowls and serve immediately.
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