Build-your-own coconut noodle soup


This is a really quick and very versatile recipe. Use what you’ve got to build your own noodle soup. Make the soup base as shown in the recipe below – you can vary the curry paste, using green thai, yellow thai, or Tom Yum paste. Then add in your toppings – cooked chicken, prawns, fish sticks, cucumber, sesame seeds, coriander, spring onions, pak choi, peanuts, cashews,

Make in 15 minutes

  • Serves 1
  • Dairy free


Soup base:
200g coconut milk
150ml vegetable stock
1 tsp of red thai curry paste
1 tsp fish sauce

50g frozen soya beans
50g mushrooms, sliced
¼ red chilli, deseeded and thinly sliced (optional)
handful of beansprouts

50g noodles, cooked


  1. For the soup base: Heat the coconut milk and stock in a large saucepan and bring to the boil, before adding in the curry paste and fish sauce.
  2. Add in any of your toppings that need cooking – for example, frozen soya beans – then simmer for two minutes, before stirring in the mushrooms.
  3. Pour the soup over the noodles. Add any additional toppings that don’t require cooking – red chilli and beansprouts in this case.

Coconut noodle soup.jpg


Why not save 3 tbsp of coconut milk from your tin and treat yourself to the super easy microwave coconut mug cake here!



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