The cold weather will have nothing on you with this delicious recipe. Al dente egg noodles, crispy, golden chickpeas, and a spicy coconut milk & peanut butter-flavoured base, with notes of ginger & lemon juice. Finished with a drizzle of chilli oil.
Thai Curry Noodle Soup
Thai Curry Noodle Soup
with spinach, crispy chickpeas & chilli oil
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chickpeas
- Chilli Oil
- Coconut Milk
- Crispy Onion Bits
- Egg Noodles
- Fresh Coriander
- Fresh Ginger
- Lemon
- Peanut Butter
- Pickled Bell Peppers
- Red Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
OODLES OF NOODLES
Bring a pot of salted water to the boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CRISPY Chickpeas
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
A PREP STEP CLOSER
Peel and grate the ginger. Cut the Lemon into wedges. Rinse and roughly shred the Spinach. Drain and roughly slice the peppers. Rinse and pick the coriander.
SOUP-ERSTAR!
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated ginger and the curry paste until fragrant, 1-2 minutes (shifting often). Add the coconut milk, the peanut butter, and 200ml of water. Bring to a simmer for 2-3 minutes. In the final minute, stir through the shredded Spinach, the pepper slices, a squeeze of lemon juice, and a sweetener. Remove from the heat and season.
TO THAI FOR
Bowl up the cooked noodles and pour over the Thai curry broth. Top with the crispy Chickpeas, and scatter over the crispy onion bits. Garnish with a drizzle of chilli oil (to taste) and the picked coriander. Well done, Chef!
OODLES OF NOODLES
Bring a pot of salted water to the boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CRISPY Chickpeas
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
A PREP STEP CLOSER
Peel and grate the ginger. Cut the Lemon into wedges. Rinse and roughly shred the Spinach. Drain and roughly slice the peppers. Rinse and pick the coriander.
SOUP-ERSTAR!
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated ginger and the curry paste until fragrant, 1-2 minutes (shifting often). Add the coconut milk, the peanut butter, and 400ml of water. Bring to a simmer for 2-3 minutes. In the final minute, stir through the shredded Spinach, the pepper slices, a squeeze of lemon juice, and a sweetener. Remove from the heat and season.
TO THAI FOR
Bowl up the cooked noodles and pour over the Thai curry broth. Top with the crispy Chickpeas, and scatter over the crispy onion bits. Garnish with a drizzle of chilli oil (to taste) and the picked coriander. Well done, Chef!
OODLES OF NOODLES
Bring a pot of salted water to the boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CRISPY Chickpeas
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
A PREP STEP CLOSER
Peel and grate the ginger. Cut the Lemon into wedges. Rinse and roughly shred the Spinach. Drain and roughly slice the peppers. Rinse and pick the coriander.
SOUP-ERSTAR!
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated ginger and the curry paste until fragrant, 1-2 minutes (shifting often). Add the coconut milk, the peanut butter, and 600ml of water. Bring to a simmer for 3-4 minutes. In the final minute, stir through the shredded Spinach, the pepper slices, a squeeze of lemon juice, and a sweetener. Remove from the heat and season.
TO THAI FOR
Bowl up the cooked noodles and pour over the Thai curry broth. Top with the crispy Chickpeas, and scatter over the crispy onion bits. Garnish with a drizzle of chilli oil (to taste) and the picked coriander. Well done, Chef!
OODLES OF NOODLES
Bring a pot of salted water to the boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CRISPY Chickpeas
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
A PREP STEP CLOSER
Peel and grate the ginger. Cut the Lemon into wedges. Rinse and roughly shred the Spinach. Drain and roughly slice the peppers. Rinse and pick the coriander.
SOUP-ERSTAR!
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated ginger and the curry paste until fragrant, 1-2 minutes (shifting often). Add the coconut milk, the peanut butter, and 800ml of water. Bring to a simmer for 3 -4 minutes. In the final minute, stir through the shredded Spinach, the pepper slices, a squeeze of lemon juice, and a sweetener. Remove from the heat and season.
TO THAI FOR
Bowl up the cooked noodles and pour over the Thai curry broth. Top with the crispy Chickpeas, and scatter over the crispy onion bits. Garnish with a drizzle of chilli oil (to taste) and the picked coriander. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Thai Curry Noodle Soup?
The preparation time for Thai Curry Noodle Soup with spinach, crispy chickpeas & chilli oil is between 15 and 30 minutes.
What is the total time required to make Thai Curry Noodle Soup with spinach, crispy chickpeas & chilli oil?
The total time required to make Thai Curry Noodle Soup with spinach, crispy chickpeas & chilli oil is between 30 and 45 minutes.
How many servings does Thai Curry Noodle Soup provide?
4 servings
What are the main ingredients in Thai Curry Noodle Soup?
Chickpeas, Chilli Oil, Coconut Milk, Crispy Onion Bits, Egg Noodles, Fresh Coriander, Fresh Ginger, Lemon, Peanut Butter, Pickled Bell Peppers, Red Curry Paste, Spinach
What is the nutritional information of Thai Curry Noodle Soup?
Calories: 964, Carbs: 89 grams, Fat: grams, Protein: 22.5 grams, Sugar: 12.8 grams, Salt: 1600 grams
How do I prepare Thai Curry Noodle Soup?
OODLES OF NOODLES: Bring a pot of salted water to the boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. TO THAI FOR: Bowl up the cooked noodles and pour over the Thai curry broth. Top with the crispy chickpeas, and scatter over the crispy onion bits. Garnish with a drizzle of chilli oil (to taste) and the picked coriander. Well done, Chef! CRISPY CHICKPEAS: Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season. A PREP STEP CLOSER: Peel and grate the ginger. Cut the lemon into wedges. Rinse and roughly shred the spinach. Drain and roughly slice the peppers. Rinse and pick the coriander. SOUP-ERSTAR!: Return the pot to medium heat with a drizzle of oil. When hot, fry the grated ginger and the curry paste until fragrant, 1-2 minutes (shifting often). Add the coconut milk, the peanut butter, and 400ml of water. Bring to a simmer for 2-3 minutes. In the final minute, stir through the shredded spinach, the pepper slices, a squeeze of lemon juice, and a sweetener. Remove from the heat and season.
What should be prepared from my kitchen to make Thai Curry Noodle Soup?
Chickpeas, Chilli Oil, Coconut Milk, Crispy Onion Bits, Egg Noodles, Fresh Coriander, Fresh Ginger, Lemon, Peanut Butter, Pickled Bell Peppers, Red Curry Paste, Spinach
How many calories does Thai Curry Noodle Soup have?
964 calories
How much fat content does Thai Curry Noodle Soup have?
grams
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