Thai Green Coconut Noodle Soup
with Crushed Peanuts
This fast one-pot noodle soup is a delicious and easy way to switch up your dinner! Green curry paste and flat noodles are the key players, while makrut lime leaves and crushed peanuts add flavour and crunch.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1 clove
garlic
1 bag
green beans
1 bunch
baby bok choy
2 leaves
makrut lime leaves
1 tin
coconut cream
1 cube
vegetable stock
1 packet
flat noodles
(Contains Gluten;)
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
½ tin
Thai green curry paste
(Contains Soy; May be present: Peanut. )
½
long red chilli (optional)
Not included in your delivery
olive oil
2 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
Finely chop the carrot. Finely chop the garlic. Trim the green beans and cut into small pieces. Roughly chop the baby bok choy. Thinly slice the makrut lime leaves. TIP: Makrut lime leaves have a fibrous texture, so make sure you cut them thinly!
SPICY! The curry paste is spicy, use less if you're sensitive to heat. In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot, stirring, until softened, 3-4 minutes. Add the Thai green curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute. Add the coconut cream, water, lime leaves and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine well, then bring to a simmer.
Add the green beans and flat noodles to the pan and cook until the beans and noodles are tender, 3-4 minutes.
Stir the baby bok choy through the soup until wilted, 2 minutes.
Add the soy sauce to the soup and stir to combine. Season to taste with salt and pepper.
Thinly slice the long red chilli (if using). Divide the Thai green coconut noodle soup between bowls and top with the chilli and crushed peanuts.