This soup is a favorite in our home. Simple to make, it’s warming thanks to just the right amount of bite from the chili.

Yield: 4 servings 

1 8¾ oz pack of noodles
1 Tbsp canola oil
1 carrot
2 tsp red curry paste
Canola oil, for frying
1 13½ oz can coconut milk 
1 tsp tomato purée
2 Tbsp fish sauce (or Japanese soy sauce)
1 vegetable stock cube
1 tsp sugar
1¼ cups water
2 tsp freshly squeezed lime juice
1 red bell pepper
About 7 oz mung bean sprouts
Pea and radish shoots, for garnish

Prepare the noodles according to the instructions on the package. Drain off the water, and mix the noodles with the oil.

Peel and thinly slice the carrot. In a saucepan, cook the curry paste and carrot in some oil for about 1 minute.

Add in the coconut milk, tomato purée, fish sauce, stock cube, sugar and water, and cook for about 5 minutes. Add in the lime juice.

Halve, seed and julienne the bell pepper; add it to the soup. Divide the noodles between the bowls, add the soup and sprinkle with sprouts and shoots.

Recipe excerpted from Sprouts, Shoots & Microgreens: Tiny Plants to Grow and Eat in Your Home Kitchen, by Lina Wallentinson. Photography by Lennart Weibull. 

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