Turmeric & Coconut Noodle Soup

10 mins

Preparation time

20 mins

Cooking time

1-2

Serves

Nourishing and full of substance! This Turmeric and Coconut noodle soup is great for those long, cold nights!

Ingredients

400ml Thai Taste Coconut Milk
200g Thai Taste Folded Rice Noodles
1 tbsp vegetable Oil
1 Onion, chopped
3 cloves Garlic, chopped
2 tsp Dried Turmeric
1 tsp dried crushed red chilli
450ml Vegetable stock
3 Sweet potatoes

Steps for cooking

1.Cook the Folded Rice noodles 2 minutes less than the on-pack instructions, as they will continue to cook in the soup. Rinse with cold water to stop them from cooking further.
2. In a large saucepan, fry the chopped onion until soft, add the garlic,turmeric, chilli, and sweet potatoes. Continue to cook on a medium heat until the sweet potatoes start to soften.
3. Add the vegetable stock and simmer until the sweet potatoes are cooked through.
4. With an immersion blender,blend the soup until smooth. Add the coconut milk and stir through.
5. In each bowl, add half the noodles, pour over the soup, sprinkle with some fresh cracked black pepper, salt and crushed red chilli flakes.

Region:

Heat:

Vegetarian:

Gluten Free:

None

Hot

Yes

Chef’s Tips

If you would like to add a mix of seasonal vegetables, cook them to al dente, then add to the soup bowl with the noodles, before pouring over the soup, for a deliciously nutritious dish!

Did you know?

The full spelling of Thailand’s capital, Bangkok, was clearly finalised before the days of Twitter. It is known to Thais as Krung Thep Maha Nakho, but its full ceremonial name is Krungthepmahanakhon Amonrattanakosin Mahintharayutthaya Mahadilokphop Noppharatratchathaniburirom Udomratchaniwetmahasathan Amonphimanawatansathit Sakkathattiyawitsanukamprasi.

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Items required for recipe

Coconut Milk (400ml)

Coconut Milk (200ml)

Light Coconut Milk (400ml)

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