This time of year all I want to do in the evening is sink into the sofa, pop on a box set and enjoy a comforting bowl of something warm and delicious. The problem with this is that usually that bowls isn’t full of anything particularly healthy. I have been trying more and more to create recipes that are easy to make and comforting for the season, but also being relatively healthy and providing my body with everything it needs. This means I have been using a lot more vegetables in my recipes, and trying to make small changes, such as eating less meat and lighter forms of carbohydrates. Rice noodles have proven to be a winner for this. Which then led to this recipe. A very easy Thai curry bowl, which is kind of hard to differentiate between a curry and just noodle soup. Whatever you want to call it, it does the job and I absolutely love it. The flavours are all so simple and easy to create, with it being filling but not too heavy. It is one of those recipes that doesn’t require much preparation, so is very handy for a mid week dinner after a day at work.

I am all about food that is comforting and delicious, without making me feel heavy or sickly.

Prep time: 10 minutes

Cooking time: 20 minutes

Skill: Medium


1 Onion // 4 Garlic Cloves // 2tbsp Fresh Ginger // 1 Red Chilli // 1 Green Pepper // Handful Coriander // 250 Mangetout // 1 Vegetable Stock Cube // 6 Mini Corns // 2 Lemongrass stalked, halved // 1 Can Coconut Milk // 1 Lime // 1tsp Cumin Powder // 1tsp Paprika // 300g Rice Noodles // 1tbsp Coconut Oil // Handful Peanuts


Start by preparing your ingredients. Finely chop the onion, garlic, chilli and fresh ginger. Keep all ingredients separate as they go in at different times. Slice the green pepper into long strips, and finely chop the coriander.

In a jug, prepare the stock with one vegetable stock cube and 250ml boiling water. Mix together until everything is combined.

In a wok style pan, melt the coconut oil until slightly bubbling. Add the onion and fry on a medium heat until soft. Then, add the garlic, ginger and chilli with a pinch of salt and pepper. Also add the cumin, paprika and lemongrass. Continue to fry until the onions have gone golden, usually for about five minutes. Now, add the green pepper, coriander, Mangetout and corn with the stock. Bring to the boil and reduce to a simmer for another five minutes.

Put the noodles in with the other ingredients, add the coconut milk and a little more salt and pepper. Keep on a medium heat and cook for another ten minutes. Stir occasionally. To serve, add some more fresh coriander and a handful of plain peanuts.

‘Exchange the peanuts for cashew nuts for a creamier texture’

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This recipe is my own.

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