Thai green noodle bowls recipe
Aromatic and warming, this Thai green curry noodle bowl is the ideal dinner for busy weeknights. Make a tasty coconut broth and add kale, broccoli and mushrooms. Finish with zesty coriander and spring onion, and serve.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 387 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- ½ 200g jar Thai green curry paste
- ½ 400ml tin light coconut milk
- 90g kale
- 190g mushrooms, sliced
- 250g pack wholewheat noodles
- 450g frozen broccoli florets
- 10g fresh coriander, roughly chopped (optional)
- 4 spring onions, thinly sliced (optional)
Each serving contains
- Energy
- 1625kJ 387.0kcal
- Fat
- 12g
- Saturates
- 4g
- Salt
- 1.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 51.5gProtein 15.6gFibre 12.1g
Method
- Heat the oil in a large, lidded saucepan over a medium heat. Add the onion and cook for 5 mins. Add the curry paste and cook for 2-3 mins, stirring occasionally, until fragrant.
- Stir in the coconut milk. Add 600ml boiling water, the kale and mushrooms. Return to the boil, then cover and simmer for 7 mins, stirring occasionally. Season and remove from the heat.
- Meanwhile, boil the noodles for 6-7 mins until tender. Remove with tongs, then add to the broth. Add the broccoli to the boiling water and cook for 3-4 mins until tender. Cutinto smaller florets, if you like. Ladlethe broth into bowls and top with the broccoli, coriander (if using) and spring onions (if using) to serve.
- See more Vegan recipes
- Price per serving under £1 at time of publishing.
