Yellow Thai curry noodle bowls

  • Skill Easy
  • Prep time 10 mins mins
  • Cook time 10 mins mins
  • Servings 4

Yellow Thai Curry is great for those who love the flavour of Thai food but no not necessarily want the bite that often can come with it. This mild curry served over noodles is like a Thai soup.

Ingredients

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


 

Method

  1. Heat oil in a large saucepan and saute garlic, ginger and capsicum.
  2. Add turmeric and yellow curry paste and saute for 1 minute.
  3. Stir through stock, water and coconut milk. Bring mixture to the boil then reduce heat and simmer for 5 minutes.
  4. Add broccoli and heat through.
  5. Divide noodles between 4 individual serving bowls and pour over soup.  Stand for a few minutes to cook noodles.
  6. Add a squeeze of lime and serve garnished with coriander. Serves 4.

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
  • Per Serve
  • Energy (kJ)
    1180
  • (Cal)
    282
  • Protein (g)
    7.4
  • Fat (g)
    8.2
  • Saturated Fat (g)
    2.2
  • Carbohydrate (g)
    41.5
  • Sugars (g)
    2.6
  • Dietary Fibre (g)
    5.4
  • Sodium (mg)
    1153
  • Potassium (mg)
    333
  • Calcium (mg)
    90
  • Iron (mg)
    2.3