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Thai green curry noodle soup

Thai green curry noodle soup - made with homemade Thai curry paste


I’m so excited to tell you about a product today. As soon as I saw these noodles online, I just knew that I had to tell you about them!

As a vegetarian, it can be really easy to fall into the trap of having pasta / noodles for every meal – which isn’t the most nutritious way of eating. Buuut, these noodles from Explore Asian are different – they’re made from beans! Which means, 100g of these noodles contains:

    • just 16g of carbohydrates (compared to about 75g in normal pasta)
    • 18g of fibre (compared to around 3g in pasta)
    • and best of all: 43g of protein!! Normal pasta only contains about 13g of protein per 100g

So – low carb, high protein, and high fibre! It’s a pasta lover’s dream!

Bean noodles - made only with beans and water, these make a great gluten free alternative to pasta!

You might expect such an incredible product to be full of bizarre ingredients, but nope: beans and water. That’s it – which means they’re gluten free, vegan, and they’re also totally organic.

How Explore Asian managed to get beans and water to look and act exactly like pasta, I have absolutely no idea. But they did! It’s utter magic.

Thai green curry noodle soup - made with homemade Thai curry paste

I used the fettuccine shaped noodles, made with edamame and mung beans, but there are also varieties made with black beans, soy beans and adzuki beans (which each give a different coloured noodle!). The texture is a little different to normal pasta (these noodles are a little chewier), but they’re still absolutely delicious, and will definitely curb your pasta craving!

Thai green curry noodle soup - made with homemade Thai curry paste

I used my bean noodles to make Thai green curry noodle soup, but you could use them for Italian-style pasta dishes too – just like normal pasta, the flavour is pretty mild, so you can dress them up however you like. I had some of my homemade Thai green curry paste to use up, so noodle soup was a no-brainer for me!

If I’m honest, I went a little heavy on the noodles and a little light on the soup – these noodles are super filling! The packet looks like it should serve about two people, but could easily serve four (and I’m not a light eater…). You can adjust the quantities of the recipe to get a consistency you’re happy with – add more or less vegetable stock depending on how noodly you want your soup to be!

What do you think – do these bean-based noodles inspire you? If you’d like to get your hands on a pack, you can get some through Lavida Food, the UK stockists.

Thai green curry noodle soup - made with homemade Thai curry paste

Print Recipe
4 from 3 votes

Thai green curry noodle soup

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Servings: 4
Author: Becca Heyes


  • 1 tbsp oil
  • 1 onion halved lengthwise then sliced
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 75 g baby corn cut into chunks
  • 3 medium mushrooms sliced
  • 3 spring onions sliced
  • 3 tbsp Thai green curry paste homemade or shop-bought
  • 200 g bean pasta
  • 750 ml vegetable stock
  • Black pepper
  • To serve: more spring onions cilantro, fresh coriander


  • Heat the oil in a large wok, and add the onion, red and yellow peppers, baby corn, and mushrooms. Stir fry over a medium-high heat for a few minutes, until nearly tender. Then add the curry paste, and cook for 2 more minutes.
  • Meanwhile, boil the bean pasta for around 6-7 minutes, until cooked al dente. Drain the pasta, and add it to the wok with the vegetables and curry paste.
  • Mix everything well, and add the vegetable stock. Season to taste (you probably won't need extra salt unless you used low sodium stock). Bring to a boil, and serve topped with more spring onions and some fresh coriander (cilantro).

Thai green curry noodle soup - made with homemade Thai curry paste

These noodles aren’t only good for Asian dishes – try using the black bean noodles to make enchilada noodles!

Enchilada noodles

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