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.
Always refer to the product label for the most accurate ingredient and allergen information.
baby bok choy
long red chilli
kaffir lime leaves
Thai green curry paste(ContainsSoyMay be presentPeanuts, Tree Nuts)
ramen noodles(ContainsGlutenMay be presentEgg, Soy)
crushed peanuts(ContainsPeanutsMay be presentTree Nuts, Soy, Gluten, Milk, Sesame)
soy sauce(ContainsSoy, Gluten)
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!
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.
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.
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.
Divide the Thai green coconut noodle soup between bowls and top with the chilli (if using) and crushed peanuts.