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.
Always refer to the product label for the most accurate ingredient and allergen information.
long green chilli
makrut lime leaves
Thai green curry paste(ContainsSoyMay be presentPeanuts)
ramen noodles(ContainsGlutenMay be presentEgg, Soy)
crushed peanuts(ContainsPeanutsMay be presentSoy, Gluten, Tree Nuts, Sesame, Milk)
soy sauce(ContainsSoy, Gluten)
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!
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.
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.
Stir the Asian greens 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.
Divide the Thai green coconut noodle soup between bowls and top with the chilli (if using) and crushed peanuts.