Thai Vegetable Noodle Soup

Thai Vegetable Noodle Soup Recipe

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Baby Kato


We 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.


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2 - 4
5 Min
15 Min
Stove Top


  • ·
    2 tablespoons oil, peanut
  • ·
    1 onion, sweet, thinly sliced
  • ·
    2 garlic cloves, finely chopped
  • ·
    1 carrot, large, sweet, cut into thin sticks
  • ·
    1 zucchini, cut into thin strips
  • ·
    1⁄2 cup green beans, cut in thirds
  • ·
    1⁄2 cup pepper, sweet red, cut into thin sticks
  • ·
    4 cups stock, vegetable
  • ·
    1 3⁄4 cups milk, coconut
  • ·
    3 tablespoons soya sauce, thai
  • ·
    3 tablespoons curry paste, red
  • ·
    1⁄4 cup rice noodles, wide
  • ·
    1⁄2 cup bean sprouts
  • ·
    4 tablespoons cilantro, fresh, chopped

How to Make Thai Vegetable Noodle Soup


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

Printable Recipe Card

About Thai Vegetable Noodle Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Thai
Hashtag: #thai soup

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