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Thai veggie noodle soup recipe

Thai veggie noodle soup recipe

30 ratings

Curl up with a bowl of this comforting Thai veggie noodle soup recipe in just 30 minutes. This healthy soup is packed with veg - courgettes, sweet potatoes, spinach and peppers are cooked in a fragrant broth for an easy vegetarian dinner idea. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 448 calories / serving
  • Healthy
  • Vegetarian


  • 1 tbsp vegetable oil
  • ¾ red onion, finely sliced
  • 200g courgettes, sliced
  • 2 green or yellow peppers, deseeded and sliced
  • 2 sweet potatoes, peeled and cut into 2cm cubes
  • 1 low-salt vegetable stock cube, made up with 1.25ltr boiling water
  • 1 garlic clove, crushed
  • 100g Thai green curry paste
  • 2 nests (125g) wholewheat noodles
  • 125g spinach
  • 1 lime, ½ juiced, ½ cut into wedges
  • 15g fresh coriander, leaves picked
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    1g 4%
  • Sugars

    13g 15%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 50.4g Protein 9g Fibre 8.4g


  1. Heat the oil in a large saucepan over a medium heat. Fry the onion for 5 mins until starting to soften, then add the courgettes, peppers, and sweet potato cubes. Turn the heat up to medium high, and fry, continually stirring for 8-10 mins until the veg start to turn golden.
  2. Stir the garlic and curry paste into the vegetables, frying for 1 minute, then pour over the stock, and bring to a simmer. Add the noodles and spinach, and stir briefly, then simmer for 3-4 mins until the noodles are tender and the spinach has wilted.
  3. Season with the lime juice, then divide between 4 bowls and top with the coriander. Serve with the lime wedges for squeezing over.

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