Coconut noodle amp; vegetable soup 椰味面条amp;蔬菜汤

Coconut noodle & vegetable soup 椰味面条&蔬菜汤

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Cook 15 mins；Prep 10 mins

Nutrition per serving
296 kcalories, protein 7.0g, carbohydrate 48.0g, fat 10.0g, saturated fat 7.0g, fibre 3.0g, salt 1.97g

Ingredients
Serves 4

1-2 tbsp Thai green curry paste
1 tsp groundnut oil
700 ml vegetable stock
300 ml reduced-fat coconut milk
200 g thick rice noodles
200 g chestnut mushrooms, sliced
140 g sugar snap peas, halved
100 g bean sprouts
1? tbsp Thai fish sauce
juice 1 lime
3 spring onions, shredded, plus few mint and coriander leaves, to serve

【Coconut noodle amp; vegetable soup 椰味面条amp;蔬菜汤】Method

Put a large pan over a medium heat. Cook the curry paste in the oil for 1 min until it starts to release its aroma. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to a simmer and stir in the noodles. Simmer for 7 mins, then stir in the mushrooms and sugar snaps. Cook for 3 mins more, then add the beansprouts, fish sauce and lime juice. Remove the pan from the heat.
Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.