thai noodle soup bowl

Thai Curry Noodle Soup Bowl

Thai Curry Noodle Soup Bowl


  • Splash of oil
  • 1 red pepper, thinly sliced
  • 1 spring onion, finely sliced
  • 1 large clove garlic
  • 1-2 tablespoons thai curry paste
  • 2 tablespoons, plus a splash extra coconut milk (canned)
  • 200g brown rice udon noodles
  • 1 litre vegetable stock
  • 2 tablespoons soy sauce
  • 1 courgette, julienned
  • 1 carrot, julienned
  • Toppings – green onions, fresh coriander, crushed peanuts, chilli flakes


  1. Put a wok over a medium heat and add a splash of oil. Cook the red peppers for about 3 minutes, then add the garlic and spring onion and cook for a further minute.
  2. Add the thai curry paste, and 2 tablespoons coconut milk and cook for about 2 minutes until fragrant.
  3. Add the veg, stock, soy sauce and noodles and cook until the noodles are just cooked through (about 9 minutes but will vary depending which noodles you use so look on the packet!).
  4. Add the julienned courgette and carrot and cook for another minute or two.
  5. Serve noodles with a good ladleful of broth, and any toppings as desired.
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