Thai Coconut Noodle Soup with Vegetables
Thai coconut noodle soup with red curry paste, simmered tofu, shiitake, baby corn, pak choi, lime, and coriander.
- 200 g rice noodles
- 400 ml coconut milk
- 500 ml vegetable stock
- 2 tbsp red curry paste
- 200 g firm tofu
- 150 g shiitake mushrooms
- 100 g baby corn
- 200 g pak choi
- 2 whole lime
- 2 tbsp fish sauce alternative
- 1 tbsp palm sugar
- 30 g fresh coriander
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Soak rice noodles in hot water according to package instructions until tender, then drain and set aside.
- Step 2
Cut tofu into 2cm cubes and slice shiitake mushrooms. Halve baby corn lengthways and roughly chop pak choi.
- Step 3
Heat a large pan over medium heat and add red curry paste. Fry for 1 minute until fragrant.
- Step 4
Pour in coconut milk gradually, whisking to combine with curry paste. Add vegetable stock and bring to a gentle simmer.
- Step 5
Add tofu cubes, mushrooms, and baby corn to the soup. Simmer for 8-10 minutes.
- Step 6
Stir in fish sauce alternative and palm sugar. Taste and adjust seasoning.
- Step 7
Add pak choi and cook for 2-3 minutes until wilted but still crisp.
- Step 8
Divide cooked noodles between 3 bowls and ladle the hot soup over them.
- Step 9
Squeeze lime juice over each bowl and garnish with fresh coriander leaves before serving.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
