As soon as winter swings around, the British tradition is always to enjoy a few more warming home cooked meals that can be knocked up quickly without spending hours in the kitchen. For me, by the time January comes around I want to consciously eat cleaner, but still keep that element of comfort food for those cold nights! This recipe is one I created based on my appreciation of Asian flavours and the humble coconut and it also happens to be a brilliant way to use up the remainder of fresh veggies in the fridge come Sunday.
So, all you really need is 20 minutes spare in the evening and you’re good to go. The noodles really bulk out this soup, so it can easily serve 3-4 or if you’re cooking for one then divide out for the week. As with most of the recipes on here, adapt the heat/spice to your liking so if you want a milder flavour just use one chilli.
Serves 4 | Prep: 5 mins Cooking: 15 mins
• 1 large carrot
• 1 small red bell pepper
• 2 spring onions
• 1 small white onion
• 2 green chillies
• 1 garlic clove
• 1 oxo vegetable stock cube or 1 tbsp bouillon powder
• 2 handfuls fresh or frozen green beans
• 200ml good quality coconut cream
• 300ml hot water
• 2 dried wheels of dried wholewheat noodles or rice noodles
• 1/2 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground ginger
• 1 tbsp olive oil
• 1 tsp sesame oil
• Sea salt and black pepper
Step one: Prep the veggies. You’ll need to peel and cut the carrot into four even quarters and then slice finely length ways. Finely slice the onion, bell pepper and spring onions to even sizes. Crush the garlic clove.
Step two: Heat a large, deep saucepan on a medium heat with the olive oil. Add the garlic, chillies and onion and sweat for 2 minutes until softened.
Step three: Add the coconut cream and water, stir and simmer for 2 minutes before adding the spices, seasoning and stock cube.
Step four: Add the remaining veggies except the green beans. These cook the quickest and should be added last to retain the crunch and colour. Simmer for 5 minutes.
Step five: For the last 5 minutes of cooking, add the noodles and green beans and cook until soft. Serve hot and garnish a few spring onions and a drizzle of sesame oil.
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