Thai Yellow Noodle Soup

Bunny Kitchen

Prep Time: 15M
Cooking Time: 30M
Serves: 2




  1. For the Yellow Curry Paste:
  2. 1/2 stalk lemongrass – sliced
  3. 2 fresh or dried red or yellow chillies
  4. 1/2 cup chopped onion
  5. 2 tbsp chopped fresh ginger
  6. 1 tbsp chopped garlic
  7. 1 tsp ground coriander
  8. 1 tsp mustard seeds
  9. 1/2 tsp ground turmeric
  10. 1 tbsp coconut sugar or date syrup
  11. 2 kaffir lime leaves or 1 tsp lime zest
  12. 4 tbsp lime juice
  13. Up to 4 tbsp coconut milk
  14. For the Noodle Soup:
  15. 3.5 oz./2 nests whole wheat noodles (or rice or bean thread noodles for gluten free option)
  16. 1 small onion, sliced into rings
  17. 2 tbsp Thai yellow curry paste (homemade as above, or from a jar)
  18. 3.4 oz. coconut cream (or milk)
  19. 10 sprigs of fresh cilantro
  20. Half a red pepper, sliced into thin strips
  21. A handful of fresh spinach
  22. 1 red chili
  23. Water



Serves two


Yellow Curry Paste:

  • Place all ingredients except coconut milk in a blender and blend well to a paste, gradually adding the coconut milk to get the right consistency.
  • Store in an airtight container in the refrigerator for up to two weeks.
  • To use, stir fry about 4 tbsp for about a minute until fragrant, then add some coconut milk and/or water to make a curry or use as below for noodle soup.

Noodle Soup:

  • Cook the noodles as per package instructions and set aside.
  • Add the onion to a medium saucepan with a dash of water or oil or cooking spray and saute for about 5 minutes on a low-medium heat until starting to soften. Add the curry paste and saute for a further minute until fragrant.
  • Add the coconut cream and about 1 cup of water and stir to make a broth.
  • Add in the pepper and chopped coriander stalks (reserving the leaves) and cook for a few minutes until it just comes to the boil then add the spinach and allow to wilt, adding more water as you feel necessary to keep a creamy broth consistency. Stir through half of the cilantro leaves, roughly chopped.
  • Divide the noodles between serving bowls then spoon the broth over and garnish with slices of chili and cilantro leaves.


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