Thai veggie noodle soup recipe
Curl up with a bowl of this comforting Thai veggie noodle soup recipe in just 30 minutes. This healthy soup is packed with veg - courgettes, sweet potatoes, spinach and peppers are cooked in a fragrant broth for an easy vegetarian dinner idea.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 448 calories / serving
Ingredients
- 1 tbsp vegetable oil
- ¾ red onion, finely sliced
- 200g courgettes, sliced
- 2 green or yellow peppers, deseeded and sliced
- 2 sweet potatoes, peeled and cut into 2cm cubes
- 1 low-salt vegetable stock cube, made up with 1.25ltr boiling water
- 1 garlic clove, crushed
- 100g Thai green curry paste
- 2 nests (125g) wholewheat noodles
- 125g spinach
- 1 lime, ½ juiced, ½ cut into wedges
- 15g fresh coriander, leaves picked
Each serving contains
- Energy
- 1190kJ 448.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 1.3g
- Sugars
- 13g
of the Reference intake
Carbohydrate 50.4gProtein 9.0gFibre 8.4g
Method
- Heat the oil in a large saucepan over a medium heat. Fry the onion for 5 mins until starting to soften, then add the courgettes, peppers, and sweet potato cubes. Turn the heat up to medium high, and fry, continually stirring for 8-10 mins until the veg start to turn golden.
- Stir the garlic and curry paste into the vegetables, frying for 1 minute, then pour over the stock, and bring to a simmer. Add the noodles and spinach, and stir briefly, then simmer for 3-4 mins until the noodles are tender and the spinach has wilted.
- Season with the lime juice, then divide between 4 bowls and top with the coriander. Serve with the lime wedges for squeezing over.
- See more Healthy soup recipes
