Thai Vegetable Noodle Soup My Way

Thai Vegetable Noodle Soup My Way created by IngridH

I love thai food. Especially the soups and curries. So I have decided to share some of my favorites with all of you. This is a very tasty and filling soup. I have changed ingredients to suit my family's taste and hope hope you will enjoy this simple treat.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Heat the oil in a work and stir fry the onion and garlic for 3 - 5 minutes.
  • Add the carrot, zucchini, green beans and sweet pepper and fry for 3 minutes until tender.
  • Add the stock and milk and bring to a boil.
  • Next add the soya sauce, curry paste and noodles and simmer for 5 minutes, until your noodles have swelled.
  • Add the bean sprouts and cilantro and serve right away.
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RECIPE MADE WITH LOVE BY

@Baby Kato
Contributor
@Baby Kato
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"I love thai food. Especially the soups and curries. So I have decided to share some of my favorites with all of you. This is a very tasty and filling soup. I have changed ingredients to suit my family's taste and hope hope you will enjoy this simple treat."
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  1. IngridH
    I made some significant changes to this, but loved the final result. First, I used chicken broth instead of vegetable. I just love it, and always have it on hand, so it was a natural sub for me. Next, I didn't have carrot or zucchini, so I used enoki mushrooms and baby bok choy, which needed to be used. I think this really shows how versatile this recipe is- you really can use whatever you have in the pantry and fridge. I did need to adjust the seasoning- adding a teaspoon each of lime juice and fish sauce. As written, this has a nice, mildly spicy flavor; tonight I wanted a bit more heat so I added another teaspoon (for half a recipe) of curry paste. Overall, this is great, and I'll definitely make it again. Made for 1,2,3 hits tag.
    Reply
  2. IngridH
    I made some significant changes to this, but loved the final result. First, I used chicken broth instead of vegetable. I just love it, and always have it on hand, so it was a natural sub for me. Next, I didn't have carrot or zucchini, so I used enoki mushrooms and baby bok choy, which needed to be used. I think this really shows how versatile this recipe is- you really can use whatever you have in the pantry and fridge. I did need to adjust the seasoning- adding a teaspoon each of lime juice and fish sauce. As written, this has a nice, mildly spicy flavor; tonight I wanted a bit more heat so I added another teaspoon (for half a recipe) of curry paste. Overall, this is great, and I'll definitely make it again. Made for 1,2,3 hits tag.
    Reply
  3. IngridH
    Thai Vegetable Noodle Soup My Way Created by IngridH
    Reply
  4. duonyte
    I love soups such as this that rely on pantry ingredients and produce I am likely to have. I forgot to buy green beans and the sprouts did not look nice, so I used more of the other ingredients. My market carries matchstick cut carrots, and I more or less diced the rest, just to save time. I made about half the recipe. I buy powdered coconut milk that makes about 1/2 can's worth of coconut milk, a great convenience. I also had to use green curry paste, as I forgot to buy red. This is a great combination of flavors. I would add a kafir lime leaf with the broth next time, or a squeeze of lime juice. Also, I wonder whether the amount of noodles is correct. Noodles are not usually measured in cups - I grabbed a handful of noodles, and that seemed to work out well with the quantity of liquids I had. Please note that half the recipe made 3 large servings for us. So I believe the number of servings, and hence the nutritional analysis, is off.
    Reply
  5. Baby Kato
    I love thai food. Especially the soups and curries. So I have decided to share some of my favorites with all of you. This is a very tasty and filling soup. I have changed ingredients to suit my family's taste and hope hope you will enjoy this simple treat.
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