Green curry noodle soup
A vegan Thai green-curry noodle soup with coconut broth and caramelised, lightly charred glazed Portobello mushrooms. Serves 4 in about 1 hour. Use explicitly vegan curry paste, oyster-style sauce and vegetable stock.
Ingredients
- Vegetable oil2 tbsp
Instructions
6 steps- 1
Mix 4 tablespoons vegan oyster sauce and the crushed garlic in a large bowl. Add the mushrooms, gently turn until thoroughly coated and set aside.
- 2
For the broth, put the vegan green curry paste and a splash of coconut milk in a large saucepan over medium heat and stir until combined.
- 3
Stir in the remaining 2 tablespoons vegan oyster sauce and the lime juice. Pour in the remaining coconut milk and the vegetable stock, stir, then reduce to the lowest heat to keep warm.
- 4
Heat the vegetable oil in a large frying pan over medium-high heat. Fry the glazed mushrooms for 3 - 5 minutes on each side, until tender, lightly charred and caramelised.
10 min
- 5
Meanwhile, cook the noodles according to the packet instructions.
- 6
Cut the mushrooms into 1cm slices. Divide the noodles among four bowls, ladle over the green curry broth and top with the glazed mushrooms. Drizzle with chilli oil, scatter with chopped fresh coriander and serve immediately.
Nutrition
1 serving ≈ 563 g
Nutrition values are estimates. - means data is unavailable.
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