Craving Asian flavours at home (or is that just me)?? Try our Thai Curry Noodle Soup!
There is no mention of what type of noodles to use in the recipe – just use your preferred or whatever you have in the cupboard.
We deep fry a handful of noodles for a crunchy topping when we serve it in the cafe.
Enjoy! xx

Ingredients

  • 1 tbsp coconut oil
  • 4 large Desiree potatoes cut into 4cm chunks
  • 2 onions thinly sliced
  • 170g yellow curry paste
  • 800ml coconut cream mixed with 800ml water
  • 1L vegetable stock
  • 50ml fish sauce
  • 1 tbsp brown sugar
  • juice 1 lime
  • 400g noodles
  • baby spinach

Method

  • Heat the oil in a large saucepan and add the onion, cooking until soft.
  • Add the curry paste and stir until fragrant.
  • Stir in the coconut cream, stock, water and potatoes.
  • Simmer for 30 minutes or until potato is tender and then add fish sauce, sugar and lime juice.
  • Check seasoning for balance adding more lime juice, sugar or fish sauce if required. Cook noodles as per packet instructions.
  • Finally add noodles and baby spinach to the soup and serve with a wedge of lime.