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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 ramen noodles are the key players, while makrut lime leaves and crushed peanuts add flavour and crunch.

Allergens:SoyGlutenPeanuts

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

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

1 unit

carrot

1 bag

green beans

1 bunch

Asian greens

½ unit

long green chilli

2 leaves

makrut lime leaves

½ tin

Thai green curry paste

(ContainsSoy)

1 tin

coconut cream

1 sachet

vegetable stock powder

½ packet

ramen noodles

(ContainsGlutenMay be presentEgg, Soy)

1 packet

crushed peanuts

(ContainsPeanuts)

Not included in your delivery

tbs

olive oil

3 cup

water

1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3540 kJ
Fat68.8 g
of which saturates54.2 g
Carbohydrate37.6 g
of which sugars14.6 g
Dietary Fibre0 g
Protein17.6 g
Cholesterol0 mg
Sodium1600 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the carrot (unpeeled). Trim the green beans and cut into 1cm pieces. Roughly chop the Asian greens. Remove the centre veins from the makrut lime leaves, then very thinly slice. Thinly slice the long green chilli (see ingredients list), if using.

TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!

2

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. Add the coconut cream, the water, makrut lime and vegetable stock. Stir well to combine, then bring to a simmer.

TIP: Stand back, the curry paste can spit when added to the oil.

3

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.

4

Stir the Asian greens 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

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