Coconut noodle soup with chilli and lime

Name: Coconut noodle soup with chilli and lime recipe
Yield: 1
Ingredients: 1/2 tablespoon coconut oil; 1 teaspoon finely chopped ginger; 1 French shallot, finely diced; 1 red chilli, seeded and finely diced, plus extra to garnish; 1 tablespoon vegan Thai red curry paste; 250ml (1 cup) coconut cream; 250ml (1 cup) Vegan broth or water; 100g thick rice noodles; 40g snow peas; Juice of 1 lime, plus wedges to serve; 5g coriander leaves, to garnish

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This vegan noodle soup is a perfect midweek meal. Extracted from 28 Days Vegan by Lisa Butterworth & Amelia Wasiliev, out January 1, 2021 from Smith Street Books, RRP $29.99.

1/2 tablespoon coconut oil
1 teaspoon finely chopped ginger
1 French shallot, finely diced
1 red chilli, seeded and finely diced, plus extra to garnish
1 tablespoon vegan Thai red curry paste
250ml (1 cup) coconut cream
250ml (1 cup) Vegan broth or water
100g thick rice noodles
40g snow peas
Juice of 1 lime, plus wedges to serve
5g coriander leaves, to garnish

Method

1.

Heat oil in a pan over medium–high heat and fry ginger, shallot, chilli and curry paste for a few minutes until fragrant. Add coconut cream and broth and bring to the boil. Reduce heat to a simmer. Add noodles and cook for 4–5 minutes until tender.
2.

Remove from heat and add snow peas and lime juice. Garnish with coriander and extra chilli and serve with lime wedges.

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