eCook Meal
Thai Coconut Noodles
with mushrooms, baby tomatoes, green beans & toasted peanuts
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R233.82
for 4 servings · R58.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
-
Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
-
Fresh Basil needs 20 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 5% of packR3.75
-
Lime needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Coconut Cream needs 800 mlCoconut Cream 400 ml 400 ml at R39.99 · 2.0× packsR79.98
-
Spring Onion needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
Not in the Woolies basket — source these elsewhere:
- Flat Rice Noodles
- Baby Tomatoes
- Thai Red Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Thai Coconut Noodles?
The preparation time for Thai Coconut Noodles with mushrooms, baby tomatoes, green beans & toasted peanuts is between 20 and 35 minutes.
What is the total time required to make Thai Coconut Noodles with mushrooms, baby tomatoes, green beans & toasted peanuts?
The total time required to make Thai Coconut Noodles with mushrooms, baby tomatoes, green beans & toasted peanuts is between 30 and 40 minutes.
How many servings does Thai Coconut Noodles provide?
4 servings
What are the main ingredients in Thai Coconut Noodles?
Baby Tomato, Button Mushrooms, Coconut Cream, Flat Rice Noodles, Fresh Basil, Green Beans, Lime, Peanuts, Spring Onion, Thai Red Curry Paste, Vegetable Stock
What is the nutritional information of Thai Coconut Noodles?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Thai Coconut Noodles?
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! 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. 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. 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.
What should be prepared from my kitchen to make Thai Coconut Noodles?
Baby Tomato, Button Mushrooms, Coconut Cream, Flat Rice Noodles, Fresh Basil, Green Beans, Lime, Peanuts, Spring Onion, Thai Red Curry Paste, Vegetable Stock
How many calories does Thai Coconut Noodles have?
calories
How much fat content does Thai Coconut Noodles have?
grams