Thai Red Curry Noodle Soup


This is without a doubt my new favourite winter comfort meal. I've always loved Thai dishes anyway, but this takes the top spot for me now. Imagine coming home to this after a long cold day. YUM.

I added a little bit of peanut butter and some chilli oil on top to serve. Two of my absolute favourite things. If you don't like too much spice, feel free to leave this out.


Serves: 2-3

You will need:

- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 tbsp olive oil
- 1 tsp ginger
- 1 tsp garlic
- 1/2 tin of bamboo shoots
- 1 tbsp Thai red curry paste (check it’s vegan as some include fish)
- 200ml coconut milk
- 300ml vegetable stock
- 1/2 lime
- 1 tbsp soy sauce
- 2 tsp peanut butter
- 2 noodle nests
- Chilli oil, for topping
- Handful of fresh coriander
- Sesame seeds


1. Slice the peppers into strips.
2. Heat up the olive oil in a large pan on medium heat. Add the garlic and ginger and cook until fragrant.
3. Drain the water from the bamboo shoots and add them to the pan along with the pepper slices. Cook for 5 minutes.
4. Add the Thai red curry paste, coconut milk, vegetable stock, lime juice, soy sauce and peanut butter and mix until combined.
5. Simmer for a few more minutes, meanwhile cooking the noodles according to packet instructions.
6. Once cooked, add the noodles to the pan.
7. Top with a drizzle of chilli oil, a handful of fresh coriander and a sprinkle of sesame seeds to serve.

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