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Green Thai Vegetable Noodle Soup

A quick vegan dish that doesn't scrimp on flavour - packed with traditional Thai flavours such as coriander, fennel & chilli.

We use rice noodles for this, but you could swap for udon, soba or soybean noodles, or change it up and serve with jasmine rice!

You can add as much or as little liquid to this as you want, we prefer a more soupy (ramen) texture, but these are just as tasty as a thicker, curry texture.

Our Thai green curry powder has all the flavours of an authentic curry, without the nasties, added oil & sugars! This is suitable for a gluten free diet, and is also slimming friendly!


  • 200g instant rice noodles - soaked as per packet instructions

  • 20g Thai curry powder

  • 400ml reduced fat coconut milk

  • 2 spring onions - sliced

  • 100g tenderstem broccoli

  • 100g beansprouts

  • 100g asparagus

  • 1 whole lime - half wedged - half zested & juiced

  • thai basil (optional)


  1. Heat sesame oil in a pan and add the vegetables, cook for 2-3 minutes until they begin to soften, add the curry powder and mix well.

  2. Add the coconut milk and mix till combined, bring to the boil until the coconut milk begins to thicken, add the noodles and stir.

  3. Add the lime zest & juice.

  4. Spoon into a bowl and top with fresh thai basil.

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