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Asian Recipes
Thai Green Coconut Noodle Soup

Thai Green Coconut Noodle Soup

with Crushed Peanuts

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This fast one-pot noodle soup is a delicious and easy way to switch up your dinner! Curry paste and ramen noodles are the key players, while kaffir lime leaves and crushed peanuts add flavour and crunch.

Allergens:SoyGlutenPeanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

carrot

1 bag

green beans

1 bunch

baby bok choy

1 unit

long red chilli

2 leaves

kaffir lime leaves

½ tin

Thai green curry paste

(ContainsSoyMay be presentPeanuts, Tree Nuts)

1 tin

coconut cream

1 cube

vegetable stock

½ packet

ramen noodles

(ContainsGlutenMay be presentEgg, Soy)

1 packet

crushed peanuts

(ContainsPeanutsMay be presentTree Nuts, Soy, Gluten, Milk, Sesame)

Not included in your delivery

tbs

olive oil

3 cup

water

1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3540 kJ
Fat68.8 g
of which saturates54.2 g
Carbohydrate37.7 g
of which sugars14.7 g
Protein17.6 g
Sodium1600 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the carrot (unpeeled). Trim the green beans and cut into 1cm pieces. Roughly chop the baby bok choy. Thinly slice the long red chilli (if using). Remove the centre veins from the kaffir lime leaves, then thinly slice. TIP: Kaffir lime leaves have a fibrous texture, so make sure you cut them thinly!

2

In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook, stirring, until softened, 3-4 minutes. Add the Thai green curry paste (see ingredients list) and cook, stirring, until fragrant, 1 minute. TIP: Stand back, the curry paste can spit when added to the oil. Add the coconut cream, water, kaffir lime 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.

3

Add the green beans and ramen noodles (see ingredients list) to the pan and cook until the beans and noodles are tender, 3-4 minutes.

4

Stir the baby bok choy through the soup until wilted, 2 minutes.

5

Add the soy sauce to the soup and stir to combine. Season to taste with salt and pepper.

6

Divide the Thai green coconut noodle soup between bowls and top with the chilli (if using) and crushed peanuts.