Thai Green Noodle Bowls
Aromatic and warming, these vegan Thai green curry noodle bowls are perfect for busy weeknights. Featuring a flavorful coconut broth with kale, broccoli, and mushrooms, and finished with fresh coriander and spring onion for a vibrant, healthy meal.
Instructions
- 1
Heat the olive oil (1 tbsp) in a large, lidded saucepan over a medium heat. Add the onion (1) and cook for 5 minutes.
- 2
Stir in the green curry paste (0.5 jar) and cook for 3 minutes, stirring occasionally, until fragrant.
- 3
Stir in the coconut milk (0.5 tin). Add water (600 ml), the kale (90 g) and mushrooms, sliced (190 g). Return to the boil, then cover and simmer for 7 minutes, stirring occasionally. Season and remove from the heat.
- 4
Meanwhile, boil the wholewheat noodles (250 g) for 7 minutes until tender. Remove with tongs, then add to the broth.
- 5
Add the frozen broccoli (450 g) to the boiling water and cook for 4 minutes until tender. Cut into smaller florets, if you like. Ladle the broth into bowls and top with the frozen broccoli (450 g), fresh coriander, roughly chopped (10 g) (if using) and onions, thinly sliced (4 spring) (if using) to serve.
Nutrition Facts
Per portion