Thai green curry noodle soup (vegetarian recipe)


Woo, that’s got a KICK – me

I’m all about spice at the moment, so when the kids wanted sausage, mash and veg for tea, I waited until they were in bed, got out my trusty blogging notebook and curled up with a new cookbook and a big bowl of mushroomy, noodley Thai-style soup.

This recipe makes one HA-UGE portion, or 2-3 more sensibly size ones.


  • 1 tsp ground nut oil or sunflower oil
  • 150g baby button mushrooms
  • 150g ready to fry rice noodles (I used a pack of Amoy Straight to Wok Rice Noodles)
  • 1 small handful of frozen sweetcorn
  • 1tsp minced garlic in oil (I used Just Add Garlic)
  • 1-2 rounded tsp of minced chilli in oil (I used Just Add Chilli)
  • 40g green curry paste (Thai Taste is vegan)
  • 90ml pure coconut milk
  • 150ml water


  1. Warm the oil in a pan over a medium heat
  2. Wipe the mushrooms and add to the pan
  3. Stir and add the chilli and garlic, fry until it starts to stick to the pan but don’t let it burn
  4. Chuck in 2-3 tbsp of the water to loosen it up, then add the curry paste and fry for a further minute
  5. Add the coconut milk and the rest of the water and give it a good stir
  6. Chuck in the noodles but DON’T STIR or they’ll break up before they’re soft
  7. Sprinkle in the sweetcorn and bring up slowly to just before boiling
  8. At this point, give it a stir check if the sweetcorn is cooked and the sauce has thickened just enough to thinly coat a spoon – when it is, you’re done!

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