Spicy Green Noodle Soup

Spicy Green Noodle Soup

Servings 2


For the paste:

  • 1 green chilli
  • 1/2 small brown onion
  • 25 g ginger
  • 25 g coriander
  • 4 cloves of garlic
  • Pinch of salt

For the soup:

  • 1 tin of coconut milk
  • 500 ml veg stock
  • 2 tsp tamari or soy sauce
  • 75 g tenderstem broccoli
  • 75 g sugar snap peas
  • 3 spring onions
  • 2 portions noodles cooked (I used rice noodles)
  • 100 g crispy tofu

To serve:

  • Chilli flakes
  • Fresh herbs I used coriander and Thai basil


  • Add all of the paste ingredients to a small blender/food processor with 1-2 tbsp water and blend until smooth.
  • Add the paste to a pot and cook over a medium heat for 5-10 minutes until slightly darker in colour, you might need to add a splash of water if it starts to stick. Add the coconut milk and tamari/soy sauce, mix well and then pour in the stock. Mix again and then leave to simmer for 10-15 minutes or until reduced by about 1/3.
  • Chop up your veg as desired and add to the soup along with the noodles. Simmer over the heat for 5 minutes, serve, add toppings and enjoy!

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