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Green Thai Vegetable Soup with Noodles

Thai Vegetable Noodle Soup

A vibrant, zesty Thai inspired soup full of colourful vegetables.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Light Dinner, Lunch, Soup
Cuisine Thai
Servings 4 people


  • 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


  • 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.


I find that if the coconut milk is heated for too long or at too high a temperature it can cause it to split slightly. It would be fine to eat it just looks a little gritty.
This soup freezes really well.
Keyword noodles, soup, Thai