Yellow Thai curry noodle bowls

Name: Yellow Thai curry noodle bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4

Prep

10 min

Cook

10 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

10 min

Serves

Skill

So Good Almond and Coconut Milks Winter Warmers Soups

Yellow Thai curry is great for those who love the flavour of Thai food but not the bite. This mild curry served over noodles is like a Thai soup.

Ingredients

1 tbs extra virgin olive oil
1 clove garlic, crushed
2 tsp grated ginger
1 red capsicum, sliced
1/2 tsp turmeric
1 tbs yellow curry paste
2 cups reduced salt vegetable stock
2 cups water
1/2 cup So Good™ Almond Milk Unsweetened
1/2 cup reduced fat coconut milk
2 cups broccoli florets
200g vermicelli noodles

Nutrition per serving

Weight, measurement and temperature conversions

1230 kJ

energy kj

7 g

protein

3 g

saturated fat

4.8 g

dietary fibre

43 g

carbohydrate

4 g

sugars

563 mg

sodium

Method

Heat oil in a large saucepan and sauté garlic, ginger and capsicum.
Add turmeric and yellow curry paste and sauté for 1 minute.
Stir through stock, water, almond milk and coconut milk. Bring mixture to the boil then reduce heat and simmer for 5 minutes.
Add broccoli and heat through.
Divide noodles between four individual serving bowls and pour over soup. Stand for a few minutes to cook noodles.
Add a squeeze of lime and serve garnished with coriander.

1 tbs extra virgin olive oil
1 clove garlic, crushed
2 tsp grated ginger
1 red capsicum, sliced
1/2 tsp turmeric
1 tbs yellow curry paste
2 cups reduced salt vegetable stock
2 cups water
1/2 cup So Good™ Almond Milk Unsweetened
1/2 cup reduced fat coconut milk
2 cups broccoli florets
200g vermicelli noodles

Nutrition per serving

Weight, measurement and temperature conversions

1230 kJ

energy kj

7 g

protein

3 g

saturated fat

4.8 g

dietary fibre

43 g

carbohydrate

4 g

sugars

563 mg

sodium