Yellow Curry Style Thai Noodle Soup
A Thai style soup made in a wok with yellow curry paste, noodles, veggies & tofu
Equipment
- 1 large wok
Ingredients
- 300 g onion 2 good medium sized ones
- 150 g Celery 2 or 3 stickts depending on size
- 25 g garlic around 8 cloves
- 40 g ginger a good thumb sized pieces
- 250 g potatoes
- 300 gm red or green peppers
- 250 g carrots 2 good sized ones
- 250 g chestnut or oyster mushrooms
- 300 g broccoli florets
- 400 g firm tofu cubed
- 300 g plant based chunks or can use seitan or jack-fruit
- 3 whole low salt veg stock cubes
- 2 teasps low salt veg stock powder (flat) optional
- 3 whole finger chillies or any chillies you have to hand
- 600 g coconut milk 1 ½ cans - freeze the other half-can
- 50 g creamed coconut optional or use 25g
- 2 whole sticks of lemon grass get from any Thai shop - freeze what you don't use.
- 50 g coriander. 1 bunch - can use 30g
- 250 g wholewheat noodles Use Blue Dragon – or the Sainsbury’s ones
- 1 Teaspoon onion powder Optional - but helps to thicken the sauce and adds flavour.
- 1 teaspoon garlic powder Optional - but helps to thicken the sauce and adds flavour.
- 1 tablespoon vegan fish sauce Thai taste do a very good one
- 1 tbsp palm sugar (flat) This is a good level use less if you wish though. You can use brown sugar if you don't have palm sugar.
- 2 teasps soya sauce
- 1.8 litres boiling water up to the rivets on my pan
Instructions
- Slice the onion top to bottom
- peel and chop the ginger fairly finely
- peel and slice the garlic
- Sautee the onion and garlic (roughly sliced) plus the ginger (finely chopped)
- While they’re sautéing chop and add the celery.
- Slice and de-seed the chillies with a spoon end. Then chop finely and add to the wok.
- Then add in the yellow curry paste (150g) and continue to sauté on low heat for a few minutes to develop the flavours.
- Then add in 2 sticks of lemon grass cut in half and then into 3 lengthwise, and the coconut milk, , plus around a litre of the boiling water and bring to a gentle simmer
- Add in 2 low salt veg stock cubes – plus the stock powder.
- Meanwhile in the Actifry (or a separate wok) - cook the other veg – carrot, pepper, courgette, mushrooms, potatoes, green tomatoes, whatever you have to hand. Cook for 8 to 10 minutes depending on the vegetable – they don’t want to be overcooked – just getting them going.
- Sautee some peppers and tofu - in an acti-fry maybe - if you have one
- this is the tofu and peppers after cooking in the actifry air fryer.
- Add in the partly sauteed veg and top the water level up to fairly near the top – that's around 1.8 litres in total. Use boiling water from a kettle to speed this up.
- Bring to a gentle simmer. Add in the broccoli florets cut into small pieces.
- 3 minutes or so after that add in the wholewheat noodles – I use 250g of nests for 5 - 6 medium bowls – but you can use one more nest if you like more noodles. (I use Blue Dragon or Sainsbury’s improved noodles!
- As soon as they’ve softened, give them a good jiggling to separate and distribute them or they will clump together and not cook properly – a chop stick is good for this!
- At this point you could also add in Pak Choy/spinach/Chinese leave and coriander – the green leaves work especially well for yellow curry!
- You can also add 2 cubes of coconut cream (1 cube = 25g) for a deeper flavour.
- Cover and simmer for around 5 to 8 minutes until the noodles are soft – this is the tricky part. Important not to overcook the veg – but they want to be cooked. Also the noodles mustn’t be overcooked or they will break apart as you try to eat them. The best way is to take out a noodle after 5 mins and see if it’s cooked. Should be tender, but still have a little bit of “bite” Noodles take longer in this thick soup (as opposed to boiling water) as the temperature is lower.
Notes
- you can sub pak choy for the broccoli
- You can add in some baby corn
- Mange tout is another possibility
Tried this recipe?Let us know how it was!