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Yellow Thai curry noodle bowls

Serves: 4
Prep: 10 mins
Cook: 10 mins

    Yellow Thai curry is great for those who love the flavour of Thai food but not the bite. This mild curry served over noodles is like a Thai soup.

    Ingredients

    • 1 tbs extra virgin olive oil
    • 1 clove garlic, crushed
    • 2 tsp grated ginger
    • 1 red capsicum, sliced
    • 1/2 tsp turmeric
    • 1 tbs yellow curry paste
    • 2 cups reduced salt vegetable stock
    • 2 cups water
    • 1/2 cup So Good™ Almond Milk Unsweetened
    • 1/2 cup reduced fat coconut milk
    • 2 cups broccoli florets
    • 200g vermicelli noodles


    Method

    1. Heat oil in a large saucepan and sauté garlic, ginger and capsicum.
    2. Add turmeric and yellow curry paste and sauté for 1 minute.
    3. Stir through stock, water, almond milk and coconut milk. Bring mixture to the boil then reduce heat and simmer for  5 minutes.
    4. Add broccoli and heat through.
    5. Divide noodles between four individual serving bowls and pour over soup.  Stand for a  few minutes to cook noodles.
    6. Add a squeeze of lime and  serve garnished with coriander.

    Tips

    • Noodles can be folded through the boiling broth on the stove then divided among serving bowls
    • Any variety of vegetables can be added to this recipe

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