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Yellow Thai curry noodle bowls

Name: Yellow Thai curry noodle bowls
Prep time: PT10 M
Cook time: PT10 M
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

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

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Method

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