Our warming coconut noodle soup is the perfect dinner date as the months get colder.
If you’re not a fan of strong spicy foods, then you can take out the chilli and exchange it for a green pepper. Take note that branded curry pastes are a lot stronger, so double up the amount if you use a supermarket’s own curry paste!
- 1/2 a tbsp of red curry paste
- 400 grams of coconut milk
- 100 grams of chopped mushrooms
- 1 block of wide rice noodles
- 50 grams of beansprouts
- 3/4 of a chopped green chilli
- 3 chopped spring onions
- A handful of peanuts
Gently fry the curry paste, chilli and spring onions on a medium heat until soft.
Add the peanuts, bean sprouts, mushrooms, coconut milk and 3/4 of a cup of water and simmer for 5 minutes.
Lastly, add the noodles to the pan and cook for another 3 minutes!
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