What are the main ingredients in Thai Curry Noodle Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Thai Curry Noodle Soup

Name: Thai Curry Noodle Soup
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

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

with spinach, crispy chickpeas & chilli oil

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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

Serves 1

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!

Egg Noodles - 1 cake
Chickpeas - 60g
Fresh Ginger - 10g
Lemon - 1
Spinach - 40g
Pickled Bell Peppers - 40g
Fresh Coriander - 4g
Red Curry Paste - 20ml
Coconut Milk - 200ml
Peanut Butter - 20ml
Crispy Onion Bits - 15ml
Chilli Oil - 10ml

Download the Recipe

Serves 2

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!

Egg Noodles - 2 cakes
Chickpeas - 120g
Fresh Ginger - 20g
Lemon - 1
Spinach - 80g
Pickled Bell Peppers - 80g
Fresh Coriander - 8g
Red Curry Paste - 40ml
Coconut Milk - 400ml
Peanut Butter - 40ml
Crispy Onion Bits - 30ml
Chilli Oil - 20ml

Download the Recipe

Serves 3

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!

Egg Noodles - 3 cakes
Chickpeas - 180g
Fresh Ginger - 30g
Lemon - 1
Spinach - 120g
Pickled Bell Peppers - 120g
Fresh Coriander - 12g
Red Curry Paste - 60ml
Coconut Milk - 600ml
Peanut Butter - 60ml
Crispy Onion Bits - 45ml
Chilli Oil - 30ml

Download the Recipe

Serves 4

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!