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.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
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!
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.
Add the green beans and flat noodles 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.
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.