Thai green curry soup with mussels, noodles and coconut milk
|200 grams of Prins & Dingemanse cooked mussels||3 big handfuls of spinach|
|150 gr of rice noodles||3 teaspoons of fish sauce, or more to taste|
|Sunflower oil||2 limes|
|4 tablespoons of green curry paste, or the amount to suit your own preferences||1 red pepper, in thin rings|
|Piece of ginger, size of your thumb, grated||1 green pepper, in thin rings|
|500 ml stock of your choice||1 bunch of coriander, coarsely chopped|
|500 ml coconut milk||2 spring onions, cut in thin rings|
This is a green curry soup as you would eat in Thailand. Wonderfully spicy, fresh and filled to the brim with mussels, noodles, and spinach. This recipe proves that healthy eating doesn’t have to be complicated. The soup is easy to make and is ready to eat before you know it.
Prepare the noodles in accordance with the instructions on the packaging. Set aside until you add them to the Thai green curry soup. Heat the sunflower oil in a pan and gently fry the green curry paste with the ginger. Add the stock and coconut milk. Bring to the boil. Add the spinach and the precooked rice noodles to the pan. Heat until the spinach has wilted. Finally, add the cooked mussels. Add fish sauce and lime juice to taste. Leave to simmer for another 2 minutes. Ladle the soup in bowls and garnish with red and green pepper, coriander and spring onion.