Veggie Red Thai Style Noodle Soup
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Veggie Red Thai Style Noodle Soup

Veggie Red Thai Style Noodle Soup

with Soy Mushrooms, Baby Corn and Green Beans

Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Veggie Red Thai Style Noodle Soup is loaded with veg and egg noodles in a curried coconut milk base.

Tags:
Veggie
Spicy
New
Climate Conscious
Allergens:
Cereals containing gluten
Soya
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

60 grams

Baby Corn

80 grams

Green Beans

2 unit(s)

Portobello Mushrooms

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

50 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

1 sachet(s)

Ground Turmeric

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

Not included in your delivery

1 tbsp

Honey

1 tsp

Sugar

500 milliliter(s)

Water for the Soup

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Nutritional information

Energy (kJ)2169 kJ
Energy (kcal)518 kcal
Fat21.6 g
of which saturates14.4 g
Carbohydrate64.9 g
of which sugars15.2 g
Dietary Fiber5.8 g
Protein14.1 g
Salt4.52 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Frying Pan
Baking Paper
Large Saucepan

Instructions

Prep the Veg
1

Halve the baby corn lengthways.

Trim the green beans, then cut into thirds.

Remove the stems from the portobello mushrooms (but leave the mushrooms whole).

Mushroom Time
2

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins.

Pour over the soy sauce and fry for 1 min more until the mushrooms have soaked up some of the soy sauce.

Transfer them, stem-side up, to a lined baking tray. Drizzle over the honey (see pantry for amount). Bake on the top shelf of your oven until softened, 8-10 mins.

Start your Soup
3

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.

Add the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and turmeric. Fry until fragrant, stirring occasionally, 2 mins. 

Simmer and Stir
4

Add the coconut milk, vegetable stock paste, sugar and the water for the soup (see pantry for both amounts). Stir to combine.

Bring to the boil, then add the baby corn and green beans.

Simmer for 1-2 mins. Season with salt and pepper.

Add the Noodles
5

Once the soup has simmered, add the noodles and cook until tender, 4 mins. Season with salt and pepper. Add a splash of water to loosen if needed.

When the mushrooms are cooked, carefully drain off any excess liquid, then slice widthways into 1cm slices.

Serve Up
6

Share the Thai style noodle soup between your bowls and top with the soy mushrooms.

Enjoy!

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