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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).