- 1 Tbsp oil
- 300 g (~ 2/3 lb) mixed stir-fry vegetables (I used a shop-bought mix of cabbage, carrot, pepper and red onion, but you can use whatever combination you like)
- 2 - 3 Tbsp red Thai curry paste (make sure it’s vegetarian)
- 400 ml (~ 1 1/2 cups) canned coconut milk
- 300 g (~ 2/3 lb) fresh noodles (I used egg noodles)
- 1/2 tsp black pepper
- 250 ml (~ 1 cup) water or vegetable stock (optional)
- Fresh coriander (cilantro), to garnish (optional)
Heat the oil in a large pan (a wok is ideal), and add the mixed vegetables. Cook over a medium heat, stirring regularly, for 4-5 minutes, until just beginning to soften.
Add the curry paste (the quantity can be adjusted depending on how spicy you'd like it), the coconut milk, and the fresh noodles. Season with plenty of black pepper, and stir gently until the ingredients come together to make a smooth sauce. Simmer for 5 more minutes, or until the sauce is piping hot, and the noodles and vegetables are cooked to your liking.
To make the dish more soupy, and to stretch it to feed more people, you can add some extra water or vegetable stock - or, serve it as is. You can serve topped with fresh coriander (cilantro), if you like.
You can select your vegetables separately if you prefer, rather than using a mix, but this will obviously add to the prep time.
Green Thai curry paste would also work well.
Nutrition Facts
Quick Red Thai Curry Noodle Soup
Amount Per Serving (1 bowl)
Calories 441
Calories from Fat 268
% Daily Value*
Fat 29.8g46%
Saturated Fat 18.8g94%
Cholesterol 29mg10%
Sodium 184mg8%
Potassium 255mg7%
Carbohydrates 36.1g12%
Fiber 3.3g13%
Sugar 5.1g6%
Protein 7.6g15%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.