Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our One Pan Thai Green Style Veggie Noodle Soup will be on your table in less than 25 minutes.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Carrot
2 unit(s)
Garlic Clove**
60 grams
Baby Corn
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)
80 grams
Young Pea Pods
45 grams
Thai Green Style Paste
1 sachet(s)
Thai Style Spice Blend
30 grams
Cashew Butter
(Contains: Cashew nuts, Nuts May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Hazelnuts, Pistachio nuts, Brazil nuts, Peanut, Walnuts)
200 milliliter(s)
Coconut Milk
25 grams
Ketjap Manis
(Contains: Soya)
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
1 tsp
Sugar
250 milliliter(s)
Water for the Sauce
Trim and halve the carrot lengthways (no need to peel). Slice widthways into 0.5cm thick half moons.
Heat a drizzle of oil in a large saucepan on high heat.
Once hot, add the carrot and stir-fry until tender, 4-5 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the baby corn widthways.
Crush the peanuts in the unopened sachet using a rolling pin.
Once the carrot has softened, add the baby corn and young pea pods to the pan. Fry for 2-3 mins.
Add the Thai green style paste, Thai style spice blend (add less if you'd prefer things milder), cashew butter and garlic. Fry for 1 min more.
Stir through the coconut milk, ketjap manis, sugar and water for the sauce (see pantry for both amounts) and bring up to a boil.
Lower to a simmer and cook, until thickened slightly, 3-4 mins.
Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.
Taste and season with salt and pepper if needed.
Share your Thai style coconut noodle soup between serving bowls.
Finish by sprinkling over the peanuts.
Enjoy!