eCook Meal
Thai Tom Kha Noodles
with coconut cream, mushrooms & cashews
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!
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R211.86
for 4 servings · R52.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Basil needs 20 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 5% of packR3.75
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Coconut Cream needs 800 mlCoconut Cream 400 ml 400 ml at R39.99 · 2.0× packsR79.98
-
Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
-
Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Lime Juice
- Flat Rice Noodles
- Spice & All Things Nice Thai Red Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Thai Tom Kha Noodles?
The preparation time for Thai Tom Kha Noodles with coconut cream, mushrooms & cashews is between 15 and 40 minutes.
What is the total time required to make Thai Tom Kha Noodles with coconut cream, mushrooms & cashews?
The total time required to make Thai Tom Kha Noodles with coconut cream, mushrooms & cashews is between 30 and 45 minutes.
How many servings does Thai Tom Kha Noodles provide?
4 servings
What are the main ingredients in Thai Tom Kha Noodles?
Baby Tomato, Button Mushrooms, Cashew Nut, Coconut Cream, Flat Rice Noodles, Fresh Basil, Green Beans, Lime Juice, Spice & All Things Nice Thai Red Curry Paste, Spring Onion, Vegetable Stock
What is the nutritional information of Thai Tom Kha Noodles?
Calories: 828, Carbs: 75 grams, Fat: grams, Protein: 18.6 grams, Sugar: 12.4 grams, Salt: 1286 grams
How do I prepare Thai Tom Kha Noodles?
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. 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! 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.
What should be prepared from my kitchen to make Thai Tom Kha Noodles?
Baby Tomato, Button Mushrooms, Cashew Nut, Coconut Cream, Flat Rice Noodles, Fresh Basil, Green Beans, Lime Juice, Spice & All Things Nice Thai Red Curry Paste, Spring Onion, Vegetable Stock
How many calories does Thai Tom Kha Noodles have?
828 calories
How much fat content does Thai Tom Kha Noodles have?
grams