Coconut Milk Noodles Recipe Storecupboard Vegan Vegetarian

Sarah’s Thai Noodle Soup

Sarah’s Thai Noodle Soup

Sometimes the nicest thing in the whole world is coming home to a home cooked meal. Especially if you’re tired or cold or just in need of a cuddle.

I came home the other day in one of these states to be greeted by the best housemates in the world, a cold beer and a bowl of the most delicious Thai Noodle Soup I’ve ever had in my life. It was creamy and fresh and garlicky, gingery and full of crunchy veg. This recipe has quickly become a store cupboard staple and has become something I dream about, along with Bodeans Burnt Ends and Spaghetti Carbonara. 

Find below the finest and quickest Thai noodle soup recipe you’ll ever find. 

  • 4 Small chillies (v. small, probably 1 chilli’s worth)
  • 1 tsp Cayenne pepper
  • 2 cloves Garlic
  • 1 Small onion
  • 1 lime (zest and juice)
  • 1 tsp dried cumin
  • 1 tsp dried coriander
  • 1 Bunch of fresh coriander
  • 3 tbsp Soy sauce
  • 1 tbsp Fish sauce
  • 1 tin Coconut milk
  • 1 litre Vegetable stock
  • 2 nests Dried egg noodles
  • Vegetables (whatever you have, however much you like)
  1. Cook the onion until soft, add the Ginger, Garlic, chilli and spices and cook on a gentle heat adding splashes of coconut milk to keep the paste from Browning too much. 

  2. Add vegetables of your choice. (I like mange tout and baby corn but whatever you have in the fridge would be fine) the veg stock and coconut milk. 

  3. Cook together for 15 mins adding the noodles to a separate pan of boiling water for the last 5. 


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