Thai Green Noodle Soup

Is there anything better than tucking into a warming bowl of noodle soup on a freezing night?

Add to that the fact that you only need one pot for this and you’re onto a winner! Warming, full of flavour and less washing up: it doesn’t get much better than that.

Thai Green Noodle Soup

Fresh and fragrant noodle soup with subtle chilli heat. A perfect warming lunch or light dinner.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, lunch
Cuisine Vegan
Servings 2


  • 100 g rice noodles
  • 1 tin coconut milk
  • 1 tsp veg stock powder/bouillon
  • 2- inch piece of ginger
  • 2 garlic cloves
  • 1 red chilli
  • 1 tsp lemongrass paste optional
  • 2 tsp vegan fish sauce/tamari/soy sauce
  • 1/2 lime plus more to serve
  • 1/2 pack of fresh coriander
  • Roughly 200g of mixed veg I used green beans, spinach, spring onion and sugar snap peas


  • Peel the garlic and ginger and add to a blender with the coriander, chilli and lemongrass (if using). Blitz to make a rough paste (you might have to add a tbsp or two of water depending on your blender).
  • Add the paste to a pot with a splash of water and cook over a medium heat for a few minutes.
  • Pour in the coconut milk. Fill the can with water and add to the pot. Repeat with a second canful of water. Stir in the stock powder and vg fish sauce/tamari/soy and bring to a gentle simmer.
  • Add the noodles and simmer for a further 10 minutes or until the noodles are cooked through.
  • Serve into two bowls, top with chopped veg and garnish with more spring onion and coriander. Squeeze over 1/4 lime per bowl just before eating for extra freshness.
Keyword noodles, soup


  1. Pingback: Vegan Mince Noodles with Garlic and Chilli - Sarah's Vegan Recipes

  2. 5 stars
    V yummy! I added tofu x

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