Tomato and Coconut Noodle Soup
A warming bowl of noodle soup with a creamy coconut, chilli and tomato base. The fresh herbs, chickpeas and lime juice balance the heat from the tomato broth. It's spicy, creamy and nourishing.
Substitute:
- No tomatoes? Follow the same steps without the tomatoes and serve with pak choi, spinach, cavolo nero or kale.
- No limes? Swap for lemons.
- No coriander? Use parsley instead.
- No chickpeas? Use lentils, butter beans or cannellini beans.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
380 g tomatoes (chopped)
2 tbsp olive oil
1 chilli (sliced)
1 tbsp Thai red curry paste
500 ml vegetable stock
1 can coconut milk (usually 400ml)
1 tbsp soy sauce
100 g rice noodles
2 limes
1 can chickpeas (drained and rinsed)
15 g fresh coriander (leaves picked)
salt
Recipe:
Heat the olive oil in a saucepan over medium heat, then stir in the chilli and tomatoes. Season with salt and cook for 15 minutes.
Add the curry paste and vegetable stock and cook for a minute.
Use a hand blender to blend until smooth.
Pour in the coconut milk and stir in the chickpeas. Cook for 2-3 minutes.
Stir in the soy sauce, toss in the noodles and cook for 2 minutes.
Turn off the heat, squeeze in the lime juice and serve in bowls with coriander leaves.
How to store
Store in an airtight container in the fridge for up to 3 days or in the freezer for 1 month.
Leftovers
Serve the leftovers with tender pak choi, wilted spinach or blanched cavolo nero or kale. Just reheat the broth and poach the vegetables in the hot soup until tender.
