Spicy noodle soup recipe - Telegraph.co.uk

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Prep time: 2 minutes | Cooking time: 15 minutes

SERVES

Two

INGREDIENTS

  • 1 x 400ml tin full-fat coconut milk
  • 1 heaped tbsp red Thai curry paste
  • 300g ready-to-wok soft noodles
  • 2 spring onions, finely shredded
  • Small handful of coriander, roughly torn

METHOD

  1. In a large pan, heat the coconut milk and red Thai curry paste for 10 minutes until combined and simmering. Pour in 250ml just-boiled water and continue to simmer.
  2. Put the noodles into the pan, then cook for a further five minutes until softened and separated.
  3. Ladle into bowls and garnish with the spring onions and coriander. Serve immediately.

Recipe from Five Ingredient Vegan by Katy Beskow (Quadrille, £20). Order your copy from books.telegraph.co.uk (also available in e-Book)



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