Thai green curry noodle soup (vegetarian recipe)

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

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!

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

Print Recipe

5 from 1 vote

Thai green curry noodle soup

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

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Soups

Cuisine: Thai

Keyword: noodle soup, soup, Thai, Thai green curry

Servings: 2 bowls

Calories: 258kcal

Author: Emily Leary

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

Calories: 258kcal | Carbohydrates: 31g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Sodium: 57mg | Potassium: 405mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3197IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 3mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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.