Thai curry noodle soup with chilli and lime cakes
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.
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Servings: 4
Calories: 597kcal
Ingredients
For the Thai curry noodle soup:
- 2 cloves garlic, peeled and thickly sliced
- 1 thumb sized piece ginger, peeled and thickly sliced
- 1 can coconut cream
- 4 cups vegetable stock
- 2-4 tablespoon Thai red curry paste, (check label if vegan)
For the toppings:
- 1 pack Vegie Delights Thai chilli and lime cakes, (8 patties)
- 400 g Thai rice stick noodles, (about 14oz)
- 2 cups snow peas, (approx) or your choice of greens
- 2 cups mung bean sprouts, (approx)
- 1 spring onion, (scallion) finely sliced
- 1-2 green chillis, finely sliced (optional)
- Handful coriander, (cilantro) roughly chopped
- 2 limes, 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.
Nutrition information
Calories: 597kcal | Carbohydrates: 111g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Sodium: 1607mg | Potassium: 239mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2260IU | Vitamin C: 49mg | Calcium: 70mg | Iron: 6.4mg
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