A tasty Thai inspired soup packed with noodles and pak choi in a light coconut milk, ginger, lime peanut butter and coriander broth…
The firefighter’s shifts have meant he’s been around daytimes during the week lately, so i’ve been celebrating this fact by making an effort with bounteous lunches.
I spotted a fabulous looking Thai Noodle soup in this month’s Good Food Magazine, however it wasn’t particularly vegetarian friendly so I set about adapting it and scaled down the quantites for two.
The flavours in this soup genuinely lift your spirits, so it’s perfect fodder for a wet and windy January day. The ginger and chilli combo really give you a sense that it’s cleansing your system
It’s too spicy for the boys, but that’s the beauty of having it for lunch when they’re not around! It’s official, I’m banishing boring lunches!
Spicy Thai noodle soup (adapted from BBC Good Food recipe)
Serves 2-4
Ingredients
2 tbsp Thai green curry paste
2 tbsp crunchy peanut butter
small handful coriander, leaves picked and stalks finely chopped
5cm piece ginger, peeled and finely sliced into matchsticks
2 kaffir lime leaves, chopped
1 x 400ml light coconut milk
425ml vegetable stock
3 tbsp soy sauce
1 lime, juice only
2 heads pak choi, cut into quarters through the stalk
500g pack cooked rice noodles
1 red chilli, deseeded and finely sliced
2 small handfuls dry roasted peanuts, roughly chopped
Method
1. Pop the curry paste and peanut butter in a large saucepan and stir over a medium heat for a couple of minutes until it is blended.
2. Add the coriander stalks, ginger, lime leaves and stir, then add the coconut milk and stock, stir and then bubble on a medium to high heat for around 5 mins.
3. Add the soy sauce and lime juice then the pak choi. Once wilted add the rice noodles stirring thoroughly and allow to bubble for another minute more.
4. Divide between the bowls then scatter with coriander leaves, sliced chilli and peanuts.
I’m entering this vegetable friendly recipe into Helen and Michelle’s blog event called Extra Veg. This soup would be happy with lots of different vegetables in if you can’t get hold of pak choi. Green beans, broccoli, cabbage – whatever you have in.
As this is the tastiest thing i’ve eaten all week, i’ll also be putting this recipe in for #recipeoftheweek over on A Mummy Too, a fabulous place to grab inspiration for some kitchen activity.
The recipe is also winging its way over to No Croutons Required this month hosted by Lisa’s Kitchen, to join in with the other bloggers who have made soups and salads this month
And finally, as it warms the cockles of Winter I’m also entering it into Four Seasons Food run by Louisa and Anneli
Dear Katie,
The Thai inspired Soup looks delicious! Chika’s would love to send some samples of our West Africans peanuts for you and your family!
Yours,
Chika’s
Thanks v much – sounds great!
Delicious soup. I am smitten with Thai tastes. Thanks for sharing this with NCR.
Thanks Lisa – yes Thai flavours are just amazing and vibrant aren’t they.
This is just about my favourite style of soup. How I kiss good Thai restaurants, where I would order this regularly. Now I shall try your version out, it really does sound like a perfect dish for lunch or dinner with maybe some prawns. I might make this for Valentine’s actually, then hub can buy the main & pud from Borough market somewhere!
Thanks Laura. The original recipe had prawns in and I reckon that’d be lovely, or tofu. Hope it goes down well 🙂
That looks gloriously good! I really have to try this one. Bookmark!!! Oh and thanks for submitting it to No Croutons Required.
Thanks Jac – it feels more of a feast than the soups I normally make!
so pretty… lovely broth and perfectly spicy for this gloomy saturday x
Thanks Dom – honoured to have you stop by!
Brilliant brilliant. So easy and simple to make. Thanks for sharing. I’ll be adding some noodles to the shopping basket tomorrow.
Thanks Urvashi – simple and tasty soups rule!
Very nice – I’m putting a noodle soup on this week’s menu
Great soup – have pinned for future reference as I make a different soup every week!
Thanks Laura! I’m hugely into soups at the moment and have been trying lots of different ideas out. Being on a budget and trying to eat healthily makes soup the perfect meal.
Spooky, but I was only just thinking how much I really fancy a Thai Soup and one night soon when the kids are in bed I’m so going to! Looks really very delicious and just what this colder miserable weather calls for. Thanks so much for linking up to Four Seasons Food.
Ooh lovely, very apt for this cold weather. I’ve made a Vietnamese Yellow Curry from a magazine supplement three days in a row, with similar flavours going through it. Would love to try this soup x
Don’t think i’ve tried a yellow curry – can you get a paste for that or it something to be made totally from scratch?
Thanks Katie for sharing this. That Thai noodle soup looks yum. I am a big fan of Thai food, speaking of which may I ask you if you have visited any of the Thai Square restaurants in London? Their food is simply delicious and they only serve authentic Thai cuisine.
Thanks Jennifer. Don’t think I have been to Thai Square – will have to seek it out.
Spot on Katie! And it look stunning. I think Rich and I would devour this in seconds and so perfect as a contrast to the gloomy wet weather we have at the moment!
Thanks Sian. It really is very easy to scoff – I sometimes get bored of soups half way through eating them, but not this one!
I love these types of soups – big bold and fresh, enlivening and not heavy.
Thanks Helen, my thoughts exactly!
Thanks for sharing! So easy and simple to make.