Thai Red Curry Noodle Soup

This is warming, nourishing and very comforting. Comfort is something we all need right now.  I have used sweet potato here but you can use pretty much any veg you have lying around, the same goes for the noodles, you can use whatever noodles or pasta you have in the cupboard.  If I had any prawns or tofu I would have added them in here too, if you eat meat feel free to add some shredded cooked chicken. 


  • 1 Small sweet potato, peeled and chopped into cubes 
  • Half a head of broccoli or as many florets as you like. 
  • 2 Spring onions, finely sliced 
  • 1 tbsp of Thai Red Curry paste 
  • 1/2 Red onion, sliced into moons
  • Vegetable stock, about 500mls
  • Coconut milk, 200ml or 1 can 
  • 1 tsp fresh grated ginger 
  • 1 garlic clove, crushed
  • 1 tsp light soy sauce
  • 1 tsp fish sauce / vegetarian fish sauce 
  • 1 tsp brown sugar 
  • 1 tsp lime juice 
  • 1 tbsp coconut oil 
  • 2 Boiled eggs, halved (optional) 
  • Noodles, I used rice noodles here but use what you have. I will let you decide how many noodles you need. 
  • Fresh herbs to serve, mint, coriander, thai basil (optional) 
  • Sesame seeds to serve 


Heat the coconut oil in a heavy based sauce pan. Add the red onion and fry for a couple minuets then add the garlic, ginger, the curry paste and continue to fry for a couple more minuets continuously string so nothing burns. Tip in the sweet potato and stir so the potatoes are coated in the paste. Add the sugar, soy sauce, and fish sauce, stir and then pour in the coconut milk and stock. Bring the pan to a boil then reduce to a simmer for about 15 minuets. Meanwhile cook the noodles according to the packet instructions, drain and set aside. Then boil the eggs, remove from the water and peel then. When the potatoes are nice and soft the soup is ready, stir in the lime juice just before serving. Divide the noodles in two bowls and then ladle the soup over them, garnish with fresh herbs, spring onions, eggs and sesame seeds if you fancy. 

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