I am still making an effort to have interesting lunches. Soup is perfect at this time of year as it freezes well and just needs heating through for an (almost) instant lunch. This is my Thai Vegetable Noodle Soup and I make it with plenty of chilli. I love the heat of the chilli with the creaminess of the coconut but you can make it as hot as you like.
This is a great recipe for using up any vegetables you have in the house. I like to use a few different colours if I can to brighten up the soup a little. The lime and coriander really lift the flavours and give it a zing and freshness which is just what I want from this soup.
Top Tips
Breaking up the rice noodles makes them much easier to eat, and also helps to distribute them more evenly in the soup. Just snap them in your hands.
Chopping the vegetables to the right size is important to ensure that everything will have a nice texture in the finished soup. I prefer a bit of crunch left in the carrots (so leave them a little bigger) and nice silky shallots (so chop them slightly smaller).
You want to use a really good Thai green curry paste for this. As this is where most of the flavour comes from you want it to be really punchy. You can always add a little more or less if needed and you could always try making your own.
Variations
Thai chicken noodle soup is one of my favourites but I really don’t miss the chicken in this recipe. If you have some leftover chicken to add then make the soup with chicken stock instead of vegetable.
You can add any vegetables you like to this. I think pak choi, broccoli, water chestnuts or mushrooms would work really nicely.
I used full fat coconut milk but you could easily swap it for a low fat coconut milk if you prefer.
Thai Vegetable Noodle Soup
Ingredients
- 2 shallots diced
- 2 carrots diced small
- 1 red pepper diced
- 1 tbsp rapeseed oil
- 2 cloves garlic crushed
- 1 tbsp ginger grated
- 2 tbsp green Thai curry paste
- 1 l vegetable stock
- Small handful cabbage shredded
- 150 g rice noodles snapped into smaller strands
- 200 ml coconut milk
- Pinch dried chilli
- 1 lime juiced
- Small handful coriander roughly chopped
Instructions
- Heat the oil in a large saucepan on a medium heat. Add the shallots, carrot and pepper and fry for five minutes. Stir often.
- Add the garlic and ginger and fry for another two minutes.
- Add the green Thai curry paste and fry for another minute.
- Bring the pan to the boil, then reduce the heat and simmer for five minutes.
- Then add the cabbage and rice noodles and simmer for a further five minutes.
- Stir in the coconut milk and chilli and bring back to a gentle simmer. (See notes below).
- Check the seasoning and adjust if needed. Squeeze in the lime juice and stir through the coriander before serving.
Notes
Pin my Thai Vegetable Noodle Soup for later!
I adore Thai cuisine and happen to be a soup person too. So this is a a perfect treat for me.
Soup has become a real staple in my menu plans particularly Asian flavours, Thai green curry being one of my favourites. I too like to make huge batches to freeze for quick lunches.
I saw this on Instagram and wished I could have eaten it from the screen! Great flavors and full of comfort!
I’m craving for Thai food lately so it seems your recipe comes on point! It looks divine, I wanna try ASAP 🙂
ooh, Caroline! Any Thai curry dish has my vote! I love a wonderful soup like this, especially when it’s so simple to make! Nice recipe, thanks!
Soup is good now and so is Thai food! Lots of good flavors with this one! Thanks!
Lovely recipe — so full of flavor. We’re having soup for dinner at least once a week, and this would be perfect for us. Thanks!
I’m always looking for more soup inspiration so will be adding this to my to do list!
I even got a soup maker for “Christmas” (received finally in March due to Covid) so it’ll give me a chance to try some of the settings out!
That sounds like an excellent excuse to make soup to me!