A quick and easy weeknight dinner, this flavour packed Thai curry noodle soup can be pulled together with pantry and freezer ingredients and a few fresh greens.
1thumb sized pieceginger, peeled and thickly sliced
1cancoconut cream
4cupsvegetable stock
2-4tablespoonThai red curry paste, (check label if vegan)
For the toppings:
1packVegie Delights Thai chilli and lime cakes, (8 patties)
400gThai rice stick noodles, (about 14oz)
2cupssnow peas, (approx) or your choice of greens
2cupsmung bean sprouts, (approx)
1spring onion, (scallion) finely sliced
1-2green chillis, finely sliced (optional)
Handfulcoriander, (cilantro) roughly chopped
2limes, halved, for squeezing
Instructions
Put all soup ingredients into a large saucepan and stir to combine. Bring to a simmer and leave to cook over a gentle heat while preparing the rest of the meal.
Cook the Vegie Delights Thai chilli and lime cakes from frozen, according to packet directions: Either pan fry with a little oil until golden on both sides, or oven bake at 180C (350F) for 15-18 minutes, turning mid-way through cooking.
While the chilli and lime cakes are cooking, cook the rice stick noodles according to packet directions. I cooked mine for 3-4 minutes in boiling water, until soft, then drained them and served into noodle bowls.
Blanch snow peas or greens of your choice for 1-2 minutes in boiling water then drain.
Top the rice noodles with ladles of soup (leaving the sliced ginger and garlic in the pan), a handful of bean sprouts, blanched greens and cooked Thai chilli and lime cakes. Garnish with spring onion, green chilli, coriander, and lime halves for squeezing.
Notes
If you're not lucky enough to have Vegie Delights Thai chilli and lime cakes available to you, try replacing them with slices of pan fried tofu.
Nutrition information is estimated and does not include oil for pan-frying the chilli and lime cakes.