Sweet potato curry noodle soup recipe
This rich and delicately spiced noodle soup is inspired by khao soi from Northern Thailand. This quick version of the Thai classic cannot claim to be authentic, but it makes for a vibrant and comforting meal that’s ready in a flash.
Ingredients
- 1 small red onion
- 2 limes
- 1.5 tbsp vegetable oil
- 1 x 2cm (1inch) piece of ginger
- 1 large sweet potato
- 4 tbsp red Thai curry paste
- 2 tsp medium curry powder
- 1 x 400ml/13.5fl oz can of coconut milk
- 500 ml vegetable stock
- 150 g sugar snap peas
- 1 handful coriander (cilantro)
- 200 g flat rice noodles
- 1 –2 tbsp light soy sauce
Details
- Cuisine: Thai-inspired
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Peel and finely slice the red onion. Juice 1 lime and cut the other into wedges. Put half the onion in a small bowl and cover with the lime juice. Set aside while you continue.
- Heat 1 tbsp oil, add the remaining onion and cook for 4-5 minutes, until beginning to soften.
- Peel and finely grate the ginger. Peel and chop the sweet potato into 1.5cm (0.5in) cubes.
- Add the curry paste, curry powder and the ginger to the pan. Cook for 1 minute, stirring occasionally.
- Add the sweet potato, coconut milk and stock. Simmer gently for 15 minutes, until the potato is just tender.
- Meanwhile, slice the sugar snap peas in half on the diagonal. Roughly chop the coriander. Cook the noodles according to pack instructions. Drain, run under cold water and set aside.
- Add the sugar snaps to the soup pan and simmer for 1 minute, until just tender. Taste the soup and season with soy sauce, to your liking.
- Divide the noodles between bowls and pour over the soup. Add slices of the pickled onions, coriander and lime wedges to serve.
This recipe is from Good Food Fast by Emily Jonzen (National Trust Books, £14.99), out on March 3rd 2022.
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