Green curry noodle soup
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This vegan noodle soup is warming, spicy and full of umami flavours with the glazed mushrooms and plant-based oyster sauce.
Each serving provides 398 kcal, 7.8g protein, 30.2g carbohydrate (of which 5.3g sugars), 26.6g fat (of which 15.3g saturates), 3.3g fibre and 3.45g salt.
By Rhian Melvin
Ingredients
For the mushrooms
- 4 tbsp vegan oyster sauce (or mushroom stir-fry sauce)
- 2 garlic cloves, crushed
- 4 large flat or Portobello mushrooms
- 2 tbsp vegetable oil
For the broth
- 2 tbsp vegan Thai green curry paste
- 400ml tin coconut milk
- 2 tbsp vegan oyster sauce (or mushroom stir-fry sauce)
- 2 limes, juice only
- 800ml/1½ pints vegetable stock
To serve
- 320g/11oz wheat or ramen noodles, enough for 4 people (portion weights will vary with different types of noodles)
- chilli oil
- chopped fresh coriander
Method
To make the mushrooms, mix the oyster sauce and garlic in a large bowl. Add the mushrooms and gently mix until thoroughly coated. Set aside.
To make the broth, place the curry paste and a splash of coconut milk in a large saucepan over a medium heat. Mix until it comes together.
Stir in the oyster sauce and lime juice then pour in the remaining coconut milk and the stock. Stir to combine then turn the heat to the lowest setting to keep warm.
Heat the vegetable oil in a large frying pan over a medium–high heat. Add the mushrooms and cook for 3–5 minutes on each side until tender, lightly charred and the marinade has caramelised.
Meanwhile, cook the noodles according to the packet instructions.
Chop the mushrooms into 1cm/¾in slices. Divide the noodles between four bowls and evenly ladle in the broth. Top with the mushrooms then drizzle with the chilli oil and sprinkle with the coriander. Serve immediately.
Recipe tips
Check that the curry paste and oyster sauce are vegan as they often contain fish sauce.
