This fragrant Thai soup marries a creamy coconut base with the tang of citrus and spices. Swimming with silky rice noodles, toasty cashews and a medley of vegetables, it’s invigorating and it’s vegan!
Thai Tom Kha Noodles
Thai Tom Kha Noodles
with coconut cream, mushrooms & cashews
Hands on Time: 15 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Tomatoes
- Button Mushrooms
- Cashew Nuts
- Coconut Cream
- Flat Rice Noodles
- Fresh Basil
- Green Beans
- Lime Juice
- Spice & All Things Nice Thai Red Curry Paste
- Spring Onion
- Spring Onions
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
CRUNCHY CASHEWS
Boil a full kettle. Place the cashews in a pan over a medium high heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SILKY NOODLES
Using a shallow dish, submerge the noodles in boiling water with a pinch of salt. Cover with a plate and allow to soak for 6-8 minutes until cooked through. Taste to test, and drain on completion. Toss through some oil to prevent sticking. Dilute the vegetable stock with 200ml of boiling water.
SOUP TIME
Place a pot (large enough for the soup) over a medium heat with a drizzle of oil. When hot, fry the Thai red curry paste (to taste) and white spring onion slices for 1 minute until fragrant. Pour in the diluted stock and coconut cream, and stir until well combined. Add the pierced whole baby tomatoes, halved mushrooms, and sliced green beans. Lower the heat and simmer for 5-7 minutes until the baby tomatoes and mushrooms are soft, and the green beans are cooked through but still crunchy. Add some lime juice and season.
EASY AS THAT!
Place the noodles in a bowl. Pour over the Tom Kha soup. Garnish with the green spring onion slices, sliced basil leaves, and toasted cashews. Well done, Chef!
Cashew Nuts - 15g
Flat Rice Noodles - 50g
Vegetable Stock - 5ml
Spice & All Things Nice Thai Red Curry Paste - 15ml
Spring Onion - 1
Coconut Cream - 200ml
Baby Tomatoes - 100g
Button Mushrooms - 125g
Green Beans - 80g
Lime Juice - 15ml
Fresh Basil - 5g
CRUNCHY CASHEWS
Boil a full kettle. Place the cashews in a pan over a medium high heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SILKY NOODLES
Using a shallow dish, submerge the noodles in boiling water with a pinch of salt. Cover with a plate and allow to soak for 6-8 minutes until cooked through. Taste to test, and drain on completion. Toss through some oil to prevent sticking. Dilute the vegetable stock with 400ml of boiling water.
SOUP TIME
Place a pot (large enough for the soup) over a medium heat with a drizzle of oil. When hot, fry the Thai red curry paste (to taste) and white spring onion slices for 1 minute until fragrant. Pour in the diluted stock and coconut cream, and stir until well combined. Add the pierced whole baby tomatoes, halved mushrooms, and sliced green beans. Lower the heat and simmer for 5-7 minutes until the baby tomatoes and mushrooms are soft, and the green beans are cooked through but still crunchy. Add some lime juice and season.
EASY AS THAT!
Place the noodles in a bowl. Pour over the Tom Kha soup. Garnish with the green spring onion slices, sliced basil leaves, and toasted cashews. Well done, Chef!
Cashew Nuts - 30g
Flat Rice Noodles - 100g
Vegetable Stock - 10ml
Spice & All Things Nice Thai Red Curry Paste - 30ml
Spring Onions - 2
Coconut Cream - 400ml
Baby Tomatoes - 200g
Button Mushrooms - 250g
Green Beans - 160g
Lime Juice - 30ml
Fresh Basil - 10g
CRUNCHY CASHEWS
Boil a full kettle. Place the cashews in a pan over a medium high heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SILKY NOODLES
Using a shallow dish, submerge the noodles in boiling water with a pinch of salt. Cover with a plate and allow to soak for 6-8 minutes until cooked through. Taste to test, and drain on completion. Toss through some oil to prevent sticking. Dilute the vegetable stock with 600ml of boiling water.
SOUP TIME
Place a pot (large enough for the soup) over a medium heat with a drizzle of oil. When hot, fry the Thai red curry paste (to taste) and white spring onion slices for 2 minutes until fragrant. Pour in the diluted stock and coconut cream, and stir until well combined. Add the pierced whole baby tomatoes, halved mushrooms, and sliced green beans. Lower the heat and simmer for 7-8 minutes until the baby tomatoes and mushrooms are soft, and the green beans are cooked through but still crunchy. Add some lime juice and season.
EASY AS THAT!
Place the noodles in a bowl. Pour over the Tom Kha soup. Garnish with the green spring onion slices, sliced basil leaves, and toasted cashews. Well done, Chef!
Cashew Nuts - 45g
Flat Rice Noodles - 150g
Vegetable Stock - 15ml
Spice & All Things Nice Thai Red Curry Paste - 45ml
Spring Onions - 3
Coconut Cream - 600ml
Baby Tomatoes - 300g
Button Mushrooms - 375g
Green Beans - 240g
Lime Juice - 45ml
Fresh Basil - 15g
CRUNCHY CASHEWS
Boil a full kettle. Place the cashews in a pan over a medium high heat. Toast for 2-3 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SILKY NOODLES
Using a shallow dish, submerge the noodles in boiling water with a pinch of salt. Cover with a plate and allow to soak for 6-8 minutes until cooked through. Taste to test, and drain on completion. Toss through some oil to prevent sticking. Dilute the vegetable stock with 800ml of boiling water.
SOUP TIME
Place a pot (large enough for the soup) over a medium heat with a drizzle of oil. When hot, fry the Thai red curry paste (to taste) and white spring onion slices for 2 minutes until fragrant. Pour in the diluted stock and coconut cream, and stir until well combined. Add the pierced whole baby tomatoes, halved mushrooms, and sliced green beans. Lower the heat and simmer for 7-8 minutes until the baby tomatoes and mushrooms are soft, and the green beans are cooked through but still crunchy. Add some lime juice and season.
EASY AS THAT!
Place the noodles in a bowl. Pour over the Tom Kha soup. Garnish with the green spring onion slices, sliced basil leaves, and toasted cashews. Well done, Chef!
Cashew Nuts - 60g
Flat Rice Noodles - 200g
Vegetable Stock - 20ml
Spice & All Things Nice Thai Red Curry Paste - 60ml
Spring Onions - 4
Coconut Cream - 800ml
Baby Tomatoes - 400g
Button Mushrooms - 500g
Green Beans - 320g
Lime Juice - 60ml
Fresh Basil - 20g
Woolies Products in this dish
