Spicy coconut noodle soup

A good filling spicy soup with lots of lovely fibre for a healthy gut! It’s all about healthy guts these days y’know – nurture the microbiome! If you want to add some extra help for your microbiome add a bit of Miso paste to the mix.
  • Serves
  • Prep
    10-15 mins
  • Cook
    5-10 mins
  • Difficulty
  • 2 teaspoons of olive or groundnut oil
  • 500ml of vegetable stock, use Marigold bouillon or make and freeze your own when you have leftover veg
  • 200ml of full fat coconut milk
  • 1 teaspoon of brown sugar
  • 1 carrot, julienned
  • a few mangetout cut into thin strips
  • half a red pepper cut into thin strips
  • quarter of a head of Chinese leaf or a head of pak choi, sliced
  • 75g beansprouts
  • 6 baby tomatoes, halved
  • juice of half a lime
  • 1 tablespoon of Thai red curry paste
  • 2 spring onions finely sliced lengthways
  • small handful of coriander, roughly chopped
  • 90g wholewheat noodles
Gently fry the curry paste in the oil for a minute or two. Add the vegetable stock, coconut milk and sugar. Simmer for 3-4 mins.

Add the noodles, carrots and leaves and simmer for 5 mins, until tender.

Add the beansprouts and tomatoes. Add a squeeze of lime and some seasoning.

Sprinkle with spring onions and coriander to serve.
Nutrition info
This soup is high in vitamin A which is great for eyesights, and vitamin C which helps form good strong connective tissue and assists nerve connections and signalling, as well as being good for immunity. Vitamin K too, from the leafy veg, which helps with healthy blood clotting.
Have this beautiful easy food in your life every day with our eatnaturally meal plans.
Sweet and spicy. Come on entice me!
Billy Griffin and the Miracles
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