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Ingredients
- 4 50g bundles mung bean noodles (or rice vermicelli) or rice vermicelli
- 1.5 litres boiling water
- 4 cloves garlic finely diced
- 1 Tbsp olive oil
- 600 g seafood eg prawns, salmon, squid, mussels, fish etc.
- 1 Tbsp red curry paste I use Valcom brand. It's gluten, dairy & soy-free
- 1 270 ml can coconut cream
- 3 coconut cream cans water
- 1 zucchini (courgette) sliced
- 1 red capsicum (pepper) sliced
- 4 button mushrooms thinly sliced
- 2 green onions (eschallots, shallots) thinly sliced
- 1/2 bunch fresh coriander (cilantro) roughly chopped
Ingredients
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Instructions
- Place the noodles in a bowl and cover with boiling water.
- Sit for 3-4 minutes until tender, then strain and rinse under cold water (this stops them from sticking together).
- Divide the drained noodles into deep soup bowls and set aside while you prepare the soup.
- Fry the garlic in the oil over medium heat, for 30 seconds until lightly browned, then add curry paste.
- Stir well and cook for another 30 seconds.
- Add the coconut cream & water and bring to the boil.
- Add the onion & seafood and gently simmer for 3-5 minutes until just cooked.
- Add the zucchini, capsicum, and button mushrooms and cook for a further minute to warm through.
- Serve over the noodles and garnish with the green onions and coriander.
Recipe Notes
Instead of mixed seafood, you can use just fish, or just prawns, or even replace it altogether with chicken or pork, or any leftover meat you have in the fridge. Leftover roast is particularly good.
So looking forward to all these green onions and coriander! Love these herbs. And great that I can leave them out for the kids.
I’ve never cooked seafood. How do I know a prawn is cooked lol
They will change colour from translucent to white/pale pink. They only take about 45 seconds on each side if you are pan frying or barbequing them, and about 2-3 minutes if poaching them in a liquid.
I’m getting confused about the coconut cream ‘water’, the ‘coconut cream’ and the 1.5L of boiling water. Tonight I’m trying to make it with 3 tins of coconut cream + using one of the same tins full of water. I think I made it too watery last time.
The 1.5 litres of boiling water is poured over the noodles to soften them.
As for how much water to coconut cream you use for the soup, it will depend somewhat on the brand and your own personal taste. 😉 I use Ayam brand coconut cream which is all cream – no added water and thickeners like other brands, so I can water it down a fair bit for the soup, but this might vary if you use another brand. Or you can just use coconut milk, and not add any water.
Hope this helps. 😉