Thai Vegetable Noodle Soup
Thai Vegetable Noodle Soup



  • 1 tbsp oil
  • 1 small red onion, sliced
  • 200g zucchini, sliced
  • 2 yellow capsicums, sliced
  • 2 sweet potatoes, cubed
  • 1.25 litres veg stock
  • 100g green curry paste
  • 1 crushed garlic clove
  • 125g spinach
  • 125g wholewheat noodles
  • ½ lime, juice only
  • 15g coriander leaves
  • Fry the onion in the oil for 5 mins to soften, then add the zucchini, capsicums and sweet potato. Fry for 10 mins or so, or until the vegetables are golden. Stir in the curry paste and fry for another minute, then pour in the stock and bring to a simmer.
  • Add the spinach and noodles and simmer for 4 mins. When the noodles are tender, season with lime juice and serve in bowls with a scattering of coriander.
20 mins
4 serving

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