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 not the bite. This mild curry served over noodles is like a Thai soup.necessarily want the bite that often can come with it. 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

  1. Heat oil in a large saucepan and sauté garlic, ginger and capsicum.
  2. Add turmeric and yellow curry paste and sauté for 1 minute.
  3. Stir through stock, water, almond milk 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 four 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.

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)
    1230
  • (Cal)
    293
  • Protein (g)
    7
  • Fat (g)
    9
  • Saturated Fat (g)
    3
  • Carbohydrate (g)
    43
  • Sugars (g)
    4
  • Dietary Fibre (g)
    4.8
  • Sodium (mg)
    563
  • Potassium (mg)
    341
  • Calcium (mg)
    80
  • Iron (mg)
    2.0