“The perfect snack for you or the children – ready in minutes”
- 2 tsps thai curry paste
- 3 spring onions, roughly chopped
- 1 large carrot, grated
- 500 ml vegetable stock
- 1 handful Frozen Peas
- 150 g straight to wok noodles
Add the Thai curry paste to a pan and fry over a medium heat for 2 mins, be careful with this, as depending on
the curry paste you use, you could end up burning this to the bottom of the pan; it’s also pretty potent stuff, so decide how spicy you want your soup at this point, sometimes less is more.
Stir in the spring onions and grated carrot, then cook for 1 min. Pour in a big mugful of hot vegetable or chicken stock and a handful frozen peas. Bring to the boil, then simmer for 2 mins until the carrot is just cooked. Stir in the sachet of straight-to-wok noodles and heat through. Ladle into a mug or a bowl and scatter with sesame seeds, if you like. Serve straight away.
Notes : I like the fact that I know what’s in it. Try finding an off the shelf soup like this without MSG or questionable additives.
Substitutions : In leu of Straight to wok noodles, because real thick noodles is what you want in this soup (Pictured). We used Bucatini No.9 pasta. Bucatini is a thick spaghetti that’s hollow, very similar to a straw.
Source : Good Food : April 2006
Servings/Yield : 1 servings
Rating : 5 out of 5
Difficulty : Easy-ish
Cuisine : Asian
Course : Appetizer
Preparation Times : Prep: 5 Minutes Cook: 5 Minutes
Nutritional notes : Per Serving: 366 kcalories, protein 13g, carbohydrate 61g, fat 9 g, saturated fat 1g, fibre 9g, salt 2.85 g
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