Mushroom & coconut noodle soup

Name: Mushroom & coconut noodle soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp Vegetable oil; 1 onion, roughly chopped; 2 clove/s garlic, peeled and halved; 2 tbsp Cooks' Ingredients Thai Red Curry Paste; 500 ml chicken or vegetable stock; 4 fresh makrut lime leaves, scrunched with your fingers; 400 ml reduced-fat coconut milk; 1 tbsp fish sauce; 1 tsp caster sugar; 2 limes, juice of 1, 1 cut into wedges; 450 g pack Waitrose British Chestnut Mushrooms, thickly sliced; 180 g rice noodles; Thai basil leaves, sliced red chilli and sliced salad onions, to serve

A wonderfully fragrant Thai-influenced broth. Add some cooked king prawns or shredded chicken for added protein if you like, then bring to the table in stylish John Lewis Skye Stoneware Reactive Glaze Cereal Bowl, 17cm, Off White , which have a beautiful hand-applied glaze so each piece is one of a kind.

5 out of 5 stars(1) Rate this recipe

HealthyLow fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Vegetable oil
1 onion, roughly chopped
2 clove/s garlic, peeled and halved
2 tbsp Cooks' Ingredients Thai Red Curry Paste
500ml chicken or vegetable stock
4 fresh makrut lime leaves, scrunched with your fingers
400ml reduced-fat coconut milk
1 tbsp fish sauce
1 tsp caster sugar
2 limes, juice of 1, 1 cut into wedges
450g pack Waitrose British Chestnut Mushrooms, thickly sliced
180g rice noodles
Thai basil leaves, sliced red chilli and sliced salad onions, to serve

Heat the oil in a large pan over a medium-high heat. Fry the onion and garlic for a couple of minutes. Add the curry paste and fry for 2 minutes more. Add the stock and lime leaves, bring to the boil, then lower to a simmer and cook for 20 minutes. Scoop out the onion, garlic and lime leaves with a slotted spoon and discard.
Add the coconut milk, 1 tbsp fish sauce, the sugar and juice of ½ a lime; heat gently. Taste and add more fish sauce and/or lime juice if needed. Add the mushrooms, bring to a gentle simmer and cook for 5 minutes. Meanwhile, prepare the rice noodles according to pack instructions.
Divide the rice noodles between 4 bowls and ladle over the hot soup. Serve with the extra lime wedges and scatter with the Thai basil leaves, sliced chilli and salad onions.

Cook’s tip

Leftovers

Makrut lime leaves

A staple in Thai cooking, fresh lime leaves bring gorgeous citrussy fragrance and flavour. Add to curries, throw a leaf in while steaming jasmine rice or use to infuse cream for panna cotta. They freeze well, too.

Typical values per serving when made using specific products in recipe