Red Thai Noodle Soup

• This fragrant, slightly spicy soup is full of heartwarming flavours.
• A quick, delicious and easy-to-make one-pot dish.
• You can use any type of noodles, but we don’t recommend using the thin rice ones.
• Perfect lunch or dinner idea.
• Vegan.

Clearspring Organic Udon Noodles

Udon Noodles (can be replaced with any noodles of your liking)

Thai Red Curry Paste, Organic 180g (Geo Organics)

1tbsp Thai Red Curry Paste

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

3tbsp Coconut Oil

Organic Coconut Milk, Tinned 400ml (Biona)

1 tin Coconut Milk

Concentrated Vegetable Stock 225g (Vecon)

1tbsp Concentrated Stock

Kaffir Lime Leaves 10g (Hampshire Foods)

1tsp Kaffir Lime Leaves

Soya Sauce, Organic 150ml (Clearspring)

3tbsp Soya Sauce

Clearspring Organic Brown Rice Vinegar 150ml

1tsp Rice Vinegar

Organic Coconut Sugar 500g (Sussex Wholefoods)

1tbsp Coconut Sugar

Other Ingredients

• 1 medium onion
• 3 garlic cloves
• 1 medium red bell pepper
• 1 big carrot
• 1 inch ginger
• 1.5L water
• 1 stalk fresh lemongrass
• fresh limes

Method

1. In a saucepan, heat oil over low heat. Add onions and ginger and gently fry for about 1 minute.
2. Add garlic, carrots, peppers, lime leaves and lemongrass, gently fry for 5 minutes.
3. Stir in your curry paste and fry for 30 seconds.
4. Add coconut milk, coconut sugar, water, stock, soy sauce and vinegar. Stir well, cover and cook for 10 minutes.
5. Add your noodles and cook uncovered until noodles are soft.
6. Season with some fresh lime juice, salt and pepper.
7. Serve with fresh herbs and limes.