Ingredients
SERVES: 4
To serve
Method
- Cook the noodles as per packet instructions, then drain and set aside.
- Heat a wok over a high heat then add the curry paste, cooking briefly until fragrant. Add the stock, vegan fish sauce, soy sauce, sugar, and all the and the vegetables. Simmer, until the veggies are just tender.
- Add in the cooked noodles and bring to a boil before removing from the heat. Finish with the lime juice and season to taste.
- To serve, ladle the soup into bowls, distributing the noodles and vegetable as evenly as possible. Top with fresh bean sprouts, coriander, and lime wedges.
TIP: You can find vegan Thai red curry pastes and vegan fish sauce in the healthfood aisle at most supermarkets. Gluten-free versions are often available: just check the allergen labelling if required.
