Yellow Thai curry noodle bowls
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
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.
Tips
- Noodles can be folded through the boiling broth on the stove then divided among serving bowls
- Any variety of vegetables can be added to this recipe
