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    White Bean, Coconut and Lime Noodle Soup

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    White Bean, Coconut and Lime Noodle Soup

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 1 tbsp groundnut oil
    • 2 red onions, chopped
    • Zest and juice of 1 lime
    • 2 x 410g cans cannellini beans, drained and rinsed
    • 400g can Bart Reduced-Fat Coconut Milk
    • 350ml Cooks’ Ingredients vegetable stock
    • 1 tsp Thai Taste Green Curry Paste, or to taste
    • 20g pack fresh coriander
    • ¼ x 250g pack Sharwood’s Rice Noodles


    1. Heat the oil in a large pan over a medium heat. Add the onion and cook without colouring for 10 minutes, or until softened.
    2. Add the lime zest and juice to the pan, followed by the beans. Stir to combine then add the coconut milk. Pour into a blender and process until completely smooth.
    3. Return the soup to the pan and add the stock. Cook over a medium heat for 5 minutes, making sure that the mixture doesn’t boil, or the coconut milk will split. Add a touch of extra stock if you wish to make the soup thinner.
    4. Season to taste with the Thai paste and salt and pepper. Add the noodles and cook for 4-5 minutes or until tender, stirring with a fork occasionally to prevent the noodles from sticking together.
    5. Pick over the coriander, discarding the stalks and keeping the leaves. Place the noodles into 4 bowls then top with the coriander leaves (saving a few for garnish) and ladle over the soup. Finish with the remaining coriander leaves and serve with extra lime wedges.

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