Spicy Coconut Noodles

This is a lovely fragrant dish, perfect year round.

Easy recipeEasy Gluten free Wheat free Reduced sugar, diabetic friendly Quick meal Low fat, low sugar, diabetic friendly
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Preparation time

10 min

Cook time

15 min

Total time



Southeast Asian


  • mains
  • lunches




Spice paste

  • 25g/1 oz ginger, peeled
  • 3 cloves garlic
  • 2 red chillies (seeds included)
  • 2 stalks lemongrass
  • 1 tsp coriander seeds
  • 1 tsp ground turmeric
  • Splash vegetable oil


  • 1-2 onions, finely diced (or use 4 shallots)
  • 130g-150g/5 oz mushrooms (eg shitake or any of your choice)
  • 500ml vegan stock
  • 200g spinach
  • 1 x 400ml tin coconut milk
  • 200g noodles (we used soba)
  • 100g deep fried tofu puffs, halved (optional — buy online and from Asian supermarkets)
  • Fresh coriander
  • Squeeze fresh lime juice (optional)
  • Sprinkling of crispy fried onions (optional)


  1. Cook the noodles according to the instructions on the packet, drain and set aside.
  2. Blend the spice paste in a high speed blender or food processor.
  3. In a large saucepan or wok, fry the spice blend for a few minutes then add the onion and mushrooms.
  4. Stir through and heat for a further few minutes.
  5. Add the stock and coconut milk, bring to the boil and then simmer for 10-15 minutes.
  6. Add the spinach, tofu and the noodles and simmer for a further minute.
  7. Remove from the heat (do not drain — it’s supposed to be a slightly soupy dish) and serve with fresh coriander and a squeeze of lime juice.

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