Vegetarian Thai green curry noodle soup

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 four small bowls of Thai green curry noodle soup.

Ingredients

Equipment

Instructions

1. Warm the oil in a pan over a medium heat.
2. Add the mushrooms to the pan. Stir.
3. Add the chilli sauce and garlic puree, 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!

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.

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5 from 1 vote

Thai green curry noodle soup

This recipe makes a big bowl of mushroomy, Thai-style green curry noodle soup

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Soups

Cuisine: Thai

Diet: Gluten Free, Vegan, Vegetarian

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

Servings: 4 bowls

Calories: 129kcal

Author: Emily Leary

Ingredients

• 1 tsp groundnut oil or sunflower oil
• 150 g (5.3 oz) baby button mushrooms
• 1 tsp garlic puree
• 1 tsp chilli sauce
• 150 g (5.3 oz) soft rice noodles
• 50 g (1.8 oz) sweetcorn
• 40 g (1.4 oz) green curry paste vegetarian or vegan if required
• 90 ml (3 floz) pure coconut milk
• 150 ml (5.1 floz) water

Equipment

• Measuring spoons
• Weighing scales
• Measuring jug
• Large saucepan
• Wooden spoon

Instructions

• Warm the oil in a pan over a medium heat.
• Add the mushrooms to the pan. Stir.
• Add the chilli sauce and garlic puree, 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!

Notes

Once cooled, place any leftover soup in a sealed container and place in the fridge. Eat within 48 hours.

Nutrition

Calories: 129kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 27mg | Potassium: 196mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1608IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

* 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.

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