Spicy coconut noodle soup

Spicy coconut noodle soup

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(6 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
Asian food needn't be complicated - this simple soup is made in just one bowl, too

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal226
  • fat17g
  • saturates14g
  • carbs15g
  • sugars4g
  • fibre1g
  • protein4g
  • salt0.45g
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  • 1 tbsp red curry paste
  • 400g can coconut milk (use reduced-fat if you prefer)
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 100g pack mixed mushroom



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 block of wide rice noodles, soaked according to pack instructions
  • 100g beansprout


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 1 fat green chilli, sliced into rings
  • ½ bunch spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.

  2. Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.

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Comments, questions and tips

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Frantic Flapjack
16th Dec, 2019
I wasn't at all keen on this. It lacked flavour and the coconut milk was cloying. Wouldn't make again.
3rd Apr, 2014
This is great and I did not find it watery at all. I was amazed to find that my husband liked it so much. My husband is not usually wowed by vegetarian food. We now have this as a regular staple in my house, and why not lo calorie and lo carb...what's not to love.
11th Feb, 2013
I make a soup similar to this. You begin by gently frying 2 teaspoons of green curry paste, a finely sliced red chilli, grated fresh ginger and garlic and then add about 500ml of chicken stock and simmer for 15 mins. After that you add the coconut milk (2 cans) and the mushrooms (which I always fry off first) as well as fresh coriander, fish sauce, lime juice, palm sugar and a splash of sesame oil to taste. I serve it with rice noodles and offer shredded poached chicken breast for anyone who wants it. It's wonderful.
22nd Aug, 2016
I tried this and loved it. It was delicious. I didn't have any curry paste nor stock cube or lime so I just put some chicken seasoning and added everything else plus spring onions. When it was almost done, I placed some egg noodles and allowed it to cook, and that was it. Totally yummy!
10th Aug, 2009
It was good but quite watery. I would add less than a can of extra water next time.
15th Sep, 2008
This was really nice. I added a teaspoon of palm sugar.
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