Tom kha soup is naturally vegan! Our take on this invigorating Thai dish marries a creamy coconut base with fragrant spices and the tang of lime. It swims with silky rice noodles, toasted peanuts, and an array of nourishing veg.
Thai Coconut Noodles
Thai Coconut Noodles
with mushrooms, baby tomatoes, green beans & toasted peanuts
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Baby Tomatoes
- Button Mushrooms
- Coconut Cream
- Flat Rice Noodles
- Fresh Basil
- Green Beans
- Lime
- Peanuts
- Spring Onion
- Thai Red Curry Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
START THE TOM KHA
Place a pot over a medium heat with a drizzle of oil. When hot, fry the white spring onion slices and the curry paste for about a minute until fragrant, shifting constantly. Add in the stock, 200ml of water, and the coconut cream. Whisk until well combined and bring to the boil. Once boiling, reduce the heat and gently simmer for 10-15 minutes, stirring occasionally. On completion, it should be slightly reduced and have well-developed flavours.
WHILE THE SOUP IS SIMMERING…
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Gently wipe the mushrooms with a damp cloth or piece of paper towel to remove any dirt and cut into quarters.
GET THE NOODLES STEAMING
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
FINISH THE TOM KHA
Once the soup has reduced, add in the pricked baby tomatoes, quartered mushrooms, and sliced green beans. Simmer for a further 5-7 minutes until the tomatoes and mushrooms are soft and the green beans are cooked but still crunchy. Remove from the heat on completion, stir in the juice of 1 lime wedge, and season to taste.
CREAMY NOODLE SOUP
Spoon the noodles into a bowl and pour over the tom kha soup. Garnish with the green spring onion slices, rinsed basil leaves, and chopped toasted peanuts. Serve with a lime wedge on the side. A lush but light dinner!
Spring Onion - 1
Thai Red Curry Paste - 20ml
Vegetable Stock - 5ml
Coconut Cream - 200ml
Peanuts - 15g
Button Mushrooms - 125g
Flat Rice Noodles - 50g
Baby Tomatoes - 100g
Green Beans - 100g
Lime - 1
Fresh Basil - 5g
START THE TOM KHA
Place a pot over a medium heat with a drizzle of oil. When hot, fry the white spring onion slices and the curry paste for about a minute until fragrant, shifting constantly. Add in the stock, 400ml of water, and the coconut cream. Whisk until well combined and bring to the boil. Once boiling, reduce the heat and gently simmer for 10-15 minutes, stirring occasionally. On completion, it should be slightly reduced and have well-developed flavours.
WHILE THE SOUP IS SIMMERING…
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Gently wipe the mushrooms with a damp cloth or piece of paper towel to remove any dirt and cut into quarters.
GET THE NOODLES STEAMING
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
FINISH THE TOM KHA
Once the soup has reduced, add in the pricked baby tomatoes, quartered mushrooms, and sliced green beans. Simmer for a further 5-7 minutes until the tomatoes and mushrooms are soft and the green beans are cooked but still crunchy. Remove from the heat on completion, stir in the juice of 2 lime wedges, and season to taste.
CREAMY NOODLE SOUP
Spoon the noodles into some bowls and pour over the tom kha soup. Garnish with the green spring onion slices, rinsed basil leaves, and chopped toasted peanuts. Serve with a lime wedge on the side. A lush but light dinner!
Spring Onion - 2
Thai Red Curry Paste - 40ml
Vegetable Stock - 10ml
Coconut Cream - 400ml
Peanuts - 30g
Button Mushrooms - 250g
Flat Rice Noodles - 100g
Baby Tomatoes - 200g
Green Beans - 200g
Lime - 1
Fresh Basil - 10g
START THE TOM KHA
Place a pot over a medium heat with a drizzle of oil. When hot, fry the white spring onion slices and the curry paste for about a minute until fragrant, shifting constantly. Add in the stock, 400ml of water, and the coconut cream. Whisk until well combined and bring to the boil. Once boiling, reduce the heat and gently simmer for 10-15 minutes, stirring occasionally. On completion, it should be slightly reduced and have well-developed flavours.
WHILE THE SOUP IS SIMMERING…
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Gently wipe the mushrooms with a damp cloth or piece of paper towel to remove any dirt and cut into quarters.
GET THE NOODLES STEAMING
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
FINISH THE TOM KHA
Once the soup has reduced, add in the pricked baby tomatoes, quartered mushrooms, and sliced green beans. Simmer for a further 5-7 minutes until the tomatoes and mushrooms are soft and the green beans are cooked but still crunchy. Remove from the heat on completion, stir in the juice of 2 lime wedges, and season to taste.
CREAMY NOODLE SOUP
Spoon the noodles into some bowls and pour over the tom kha soup. Garnish with the green spring onion slices, rinsed basil leaves, and chopped toasted peanuts. Serve with a lime wedge on the side. A lush but light dinner!
Spring Onion - 2
Thai Red Curry Paste - 40ml
Vegetable Stock - 10ml
Coconut Cream - 400ml
Peanuts - 30g
Button Mushrooms - 250g
Flat Rice Noodles - 100g
Baby Tomatoes - 200g
Green Beans - 200g
Lime - 1
Fresh Basil - 10g
START THE TOM KHA
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the white spring onion slices and the curry paste for about a minute until fragrant, shifting constantly. Add in the stock, 800ml of water, and the coconut cream. Whisk until well combined and bring to the boil. Once boiling, reduce the heat and gently simmer for 15-20 minutes, stirring occasionally. On completion, it should be slightly reduced and have well-developed flavours.
WHILE THE SOUP IS SIMMERING…
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Gently wipe the mushrooms with a damp cloth or piece of paper towel to remove any dirt and cut into quarters.
GET THE NOODLES STEAMING
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
FINISH THE TOM KHA
Once the soup has reduced, add in the pricked baby tomatoes, quartered mushrooms, and sliced green beans. Simmer for a further 7-8 minutes until the tomatoes and mushrooms are soft and the green beans are cooked but still crunchy. Remove from the heat on completion, stir in the juice of 4 lime wedges, and season to taste.
CREAMY NOODLE SOUP
Spoon the noodles into some bowls and pour over the tom kha soup. Garnish with the green spring onion slices, rinsed basil leaves, and chopped toasted peanuts. Serve with a lime wedge on the side. A lush but light dinner!
Spring Onion - 4
Thai Red Curry Paste - 80ml
Vegetable Stock - 20ml
Coconut Cream - 800ml
Peanuts - 60g
Button Mushrooms - 500g
Flat Rice Noodles - 200g
Baby Tomatoes - 400g
Green Beans - 400g
Lime - 2
Fresh Basil - 20g
Woolies Products in this dish
