One-Pot Coconut Noodles

One-pot Thai coconut noodles with vegetables, lime and herbs in a light curry broth.

Jump to ingredients | Jump to method

The noodles cook directly in the coconut broth, which keeps the method simple and lets them absorb plenty of flavour.

Ingredients

• 300 g rice noodles
• 400 ml coconut milk
• 600 ml vegetable stock
• 2 tbsp red curry paste
• 180 g mushrooms (sliced)
• 1 red bell pepper (sliced)
• 100 g baby spinach
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 2 tbsp lime juice
• 3 spring onions (sliced)
• 20 g fresh coriander

Step-by-step method

1. Bring the coconut milk, stock and curry paste to a gentle simmer in a wide saucepan, whisking until the paste dissolves.
2. Add the mushrooms and bell pepper and simmer for 4 minutes.
3. Add the rice noodles and gently separate them with tongs as they soften. Cook according to their thickness, usually 4–6 minutes.
4. Stir in the soy sauce and sugar once the noodles are nearly tender.
5. Add the spinach and cook for 1 minute until just wilted.
6. Turn off the heat and stir in the lime juice. Taste and adjust the salty, sweet and sour balance.
7. Divide between bowls and finish with spring onions and coriander.