Jump to Recipe Print Recipe This Thai Curry Noodle Soup is packed full of flavour.It is a ‘souper’ easy recipe to follow, can be made in under 15 minutes, using just one pot or pan and also costs under £5 to make! It’s definitely one you’ll try and make it time and time again! Recipe Difficulty – Very Easy! You know that feeling when you open the fridge and not a lot is staring back at you.Well, this is one of my go to dinners when the fridge is looking bare! It’s mostly made up of store cupboard ingredients.

Best of all, it’s incredibly versatile so you can use up what veg you have left in the fridge.It is perfect for these cooler autumnal days when you fancy a bit of warmth, give it a go! This recipe was inspired by my Thai Prawn Noodle Soup which was really popular.However, I wanted to make something that was inclusive for vegans and vegetarians.

And also a recipe that was a little more simplified to make, using less ingredients.Paired with the Best Gluten-Free Naan Bread you have ever tried, you won’t look back – trust me, you have to try it! Jump to:Ingredients Instructions Substitutions Variations Equipment Leftovers FAQ’s Recipe Ingredients Rice Noodles – these really take this Thai Curry Soup to the next level.I love the texture of the thicker rice noodles, but you could also use thinner Vermicelli noodles if you preferred.

Thai Red Curry Paste – this adds a gentle kick and warmth to the curry, as well as adding to the flavour an

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