My Thai Inspired Noodle Soup


Preparation5 minutes
Cook time10 minutes
ServingsServes 4


  • 2 Tbsp of Vegetable Oil
  • 2 Cloves of Garlic, finely chopped
  • 1 Tbsp of Ginger, minced or grated
  • 2 Tbsp of Thai Red Curry Paste
  • 1 14.5oz can of Light Coconut Milk, well shaken
  • 4 cups of Vegetable Stock
  • 3 Baby Bok Choy, quartered and washed
  • 6oz of Thin Rice Noodles or any other kind of noodle you prefer
  • About 1/4 cup of Fresh Cilantro
  • Few Sprigs of Fresh Mint
  • Fresh Scallions, finely sliced


    1) In a saucepan, add the oil, garlic and ginger and saute together for a few minutes, add the curry paste, stir it in and allow it to cook for a couple minutes.

    2) Add the vegetable stock and coconut milk and bring to a boil. Allow to simmer for 5 minutes, add the rice noodles and bok choy and cook the mixture for 3 minutes or until the noodles are tender (check the package instructions for cooking time on the noodles but generally, thin rice noodles take between 2 to 4 minutes to cook)

    3) Serve the soup topped with fresh cilantro, mint and scallions.

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