Thai Sweet Potato and Noodle Soup

Thai Spiced Sweet Potato Soup
  • 4 servings
  • Cook 25 minutes, 5 minutes to prepare
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Ingredients

  • 1tbsp sunflower oil
  • 2 shallots, finely chopped
  • 1 sweet potato, cut into 1.5cm cubes
  • 2tbsp thai red curry paste
  • 165ml can coconut milk
  • 1 stock cube
  • 3 nest or 190g dried fine egg noodles
  • To Serve
  • Fresh coriander

Instructions

  1. Heat the oil in a saucepan and cook the shallots for 3 – 4 minutes until softened. Add the sweet potato and toss together.
  2. Stir in the curry paste then add the coconut milk. Dissolve the stock cube in 700ml of boiling water, add to the pan and leave to simmer for 15 – 20 minutes.
  3. In the meantime, place the noodles into a bowl of boiling water and leave to soak for 5 minutes.
  4. Once the potato is tender, drain the noodles, add to the pan stirring well. Squeeze the juice of 1/2 fresh lime and stir into the soup. Serve with a sprinkle of fresh coriander.

Chef’s Tip: Why not try adding leftover shredded roast chicken (ensure it’s piping hot throughout) for a great way to use up leftovers.

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