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!
Have you tried vegetarian Thai green curry noodle soup before?
Here’s the recipe for this Thai green curry noodle soup again in an easy to print format.
Thai green curry noodle soup
Ingredients
- 1 tsp groundnut oil or sunflower oil
- 150 g (5.3 oz) baby button mushrooms
- 150 g (5.3 oz) soft rice noodles
- 50 g (1.8 oz) sweetcorn
- 1 tsp garlic puree
- 1 tsp chilli sauce
- 40 g (1.4 oz) green curry paste
- 90 ml (3 floz) pure coconut milk
- 150 ml (5.1 floz) 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!
Nutrition
More soup recipes to try
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Sam says
This would make a nice change for me to make as I always have a tin of coconut milk in.
Emma @mummymummymum says
ooooh I want this too!
otilia says
green curry soup with mushrooms? hm…i never thought to cook such a thing…it looks amazing though