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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! Green curry paste and flat noodles are the key players, while makrut lime leaves and crushed peanuts add flavour and crunch.

Tags:QuickVeggieSpicy
Allergens:GlutenSoyPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1 clove

garlic

1 bag

green beans

1 bunch

baby bok choy

2 leaves

makrut lime leaves

1 tin

coconut cream

1 cube

vegetable stock

1 packet

flat noodles

(ContainsGluten)

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)

½ tin

Thai green curry paste

(ContainsSoyMay be present Peanuts)

½

long red chilli (optional)

Not included in your delivery

olive oil

2 cup

water

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3830 kJ
Fat62.4 g
of which saturates41.9 g
Carbohydrate60.4 g
of which sugars16.9 g
Protein22.2 g
Sodium1773 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. Finely chop the garlic. Trim the green beans and cut into small pieces. Roughly chop the baby bok choy. Thinly slice the makrut lime leaves. TIP: Makrut lime leaves have a fibrous texture, so make sure you cut them thinly!

2

SPICY! The curry paste is spicy, use less if you're sensitive to heat. In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot, stirring, until softened, 3-4 minutes. Add the Thai green curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute. Add the coconut cream, water, lime leaves 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 flat noodles 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

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