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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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