• 2 tbsp fragrant Thai base by Sainsbury's
  • 1 cm piece ginger, peeled and grated
  • 2 red chillies by Sainsbury's, washed, deseeded and finely chopped, plus extra to serve
  • 400 ml tin reduced-fat coconut milk
  • 850 ml vegetable stock, made with vegetable stock cube by Sainsbury's
  • 250 g frozen British garden peas by Sainsbury's
  • 175 g pack babycorn & mange tout by Sainsbury's, washed, babycorn halved lengthways
  • 300 g pack rice noodles by Sainsbury's
  • 100 g bag baby leaf spinach by Sainsbury's
  • 20 g Fairtrade peanuts by Sainsbury's, dry-fried and roughly chopped


  1. 1

    Put the curry paste in a pan with the ginger, the chopped chillies and half the coconut milk. Bring to the boil, then turn down to a simmer and cook, stirring for 2-3 minutes. Add the remaining coconut milk and the stock and simmer for a further 2 minutes.

  2. 2

    Add the peas, babycorn, mange tout and noodles and cook for 5 minutes until just tender. Remove from the heat and stir in the spinach.

  3. 3

    Ladle the hot soup into 4 bowls and garnish with sliced chillies and the chopped peanuts to serve.

Nutritional Details

Each serving provides
  • Energy 1851kj 442kcal 22%
  • Fat 11.2g 16%
  • Saturates 5.8g 29%
  • Sugars 8.4g 9%
  • Salt 2.5g 42%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

15.4g carbohydrate 1.4g fibre 2.7g protein

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