Thai Sweet Potato & Noodle Soup2015-02-03
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Soups are an excellent way to fill you up. I adore Thai food in general , and the soups particularly because of their punchy flavours. The fact that they are a one pot meal- noodles, veggies and protein all in one, outweighs everything else.
This delicious Thai recipe has everything a balanced meal needs and it saves a lot of your time!
Perfect for your weeknights- try it!
- Sweet potato-1
- Shallots- 2
- Red Thai curry paste- 3 1/2 tbsp
- Coconut milk- 165 ml
- Oxo veg stock cube- 1
- Fine egg noodles- 3 nests
- Oil- 1 tbsp
Peel and dice the Sweet potato into 1.5 cm cubes.
Finely dice the shallots.
Heat oil in a saucepan and fry the shallots for 2-3 minutes until soft.
Add in the diced sweet potato, add some salt and fry for 4-5 minutes. The salt helps draw out water from the sweet poatao and helps it cook.
Add in the curry paste, stir fry for 1-2 minutes.
Add 700 ml water, bring to the boil and the stock cube.
In another saucepan, boil some water, add in the noodles and soak for 5 minutes or cook according to the instructions on the packet.
Check if the sweet potato is cooked. When tender, add in the coconut milk. It is very important not to boil the coconut milk since it splits on high heat.
Add in the noodles to the boiling mixture.
Garnish with coriander and serve hot!
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