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


  • 1 tsp groundnut oil or sunflower oil
  • 150 g baby button mushrooms
  • 150 g soft rice noodles
  • 50 g sweetcorn
  • 1 tsp garlic puree
  • 1 tsp chilli sauce
  • 40 g green curry paste
  • 90 ml pure coconut milk
  • 150 ml water


  • 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!


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