Green curry noodle soup
This vegan noodle soup is warming, spicy and full of umami flavours with the glazed mushrooms and plant-based oyster sauce. Each serving provides 398 kcal, 7.8g protein, 30.2g carbohydrate (of which 5.3g sugars), 26.6g fat (of which 15.3g saturates), 3.3g fibre and 3.45g salt.
Ingredients
- Coconut milk400 ml
- Lime juice60 ml
- Vegetable stock500 ml
Instructions
6 steps- 1
To make the mushrooms, mix the oyster sauce and garlic in a large bowl. Add the mushrooms and gently mix until thoroughly coated. Set aside.
- 2
To make the broth, place the curry paste and a splash of coconut milk in a large saucepan over a medium heat. Mix until it comes together.
- 3
Stir in the oyster sauce and lime juice then pour in the remaining coconut milk and the stock. Stir to combine then turn the heat to the lowest setting to keep warm.
- 4
Heat the vegetable oil in a large frying pan over a medium-high heat. Add the mushrooms and cook for 3-5 minutes on each side until tender, lightly charred and the marinade has caramelised.
- 5
Meanwhile, cook the noodles according to the packet instructions.
- 6
Chop the mushrooms into 1cm/¾in slices. Divide the noodles between four bowls and evenly ladle in the broth. Top with the mushrooms then drizzle with the chilli oil and sprinkle with the coriander. Serve immediately.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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