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 of Thai green curry noodle soup, or 2-3 more sensibly size ones.

Ingredients

1 tsp ground nut oil or sunflower oil
150g (5.3 oz) baby button mushrooms
150g (5.3 oz) ready to fry rice noodles
1 small handful of frozen sweetcorn
1tsp minced garlic in oil
1-2 rounded tsp of minced chilli in oil
40g (1.4 oz) green curry paste (vegan)
90ml (3 fl oz) pure coconut milk
150ml (5 fl oz) water

Instructions

Warm the oil in a pan over a medium heat
Wipe the mushrooms and add to the pan
Stir and add the chilli and garlic, fry until it starts to stick to the pan but don’t let it burn
Chuck in 2-3 tbsp of the water to loosen it up, then add the curry paste and fry for a further minute
Add the coconut milk and the rest of the water and give it a good stir
Chuck in the noodles but DON’T STIR or they’ll break up before they’re soft
Sprinkle in the sweetcorn and bring up slowly to just before boiling
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!

Here’s the recipe for this Thai green curry noodle soup again in an easy to print format.

Thai green curry noodle soup

Author: Emily Leary

This recipe makes a big bowl of mushroomy, noodley Thai-style soup.

Print Recipe Pin Recipe

Metric - Ounces

Ingredients

1 tsp ground nut oil or sunflower oil
150 g baby button mushrooms
150 g ready to fry rice noodles
1 small handful of frozen sweetcorn
1 tsp minced garlic in oil
1-2 rounded tsp of minced chilli in oil
40 g green curry paste vegan
90 ml pure coconut milk
150 ml water

Instructions

Warm the oil in a pan over a medium heat
Wipe the mushrooms and add to the pan
Stir and add the chilli and garlic, fry until it starts to stick to the pan but don't let it burn
Chuck in 2-3 tbsp of the water to loosen it up, then add the curry paste and fry for a further minute
Add the coconut milk and the rest of the water and give it a good stir
Chuck in the noodles but DON'T STIR or they'll break up before they're soft
Sprinkle in the sweetcorn and bring up slowly to just before boiling
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!

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: Soups

Cuisine: Thai

Keywords: noodle soup, soup, Thai, Thai green curry

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

Have you tried vegetarian Thai green curry noodle soup before?

For more delicious Thai inspired dishes, try this carrot and coconut soup or this veg packed noodle soup.