Thai Mixed Vegetable Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    222

A fragrant, gently spiced soup that combines a silky, flavorful coconut broth with tender vegetables and rice noodles. A squeeze of lime adds freshness to this comforting noodle soup.

recipe updated Jul 5, 2019

Ingredients

  • Vegetable oil icon
    Vegetable oil
    15ml
  • Thai red curry paste icon
    Thai red curry paste
    15g
  • Ground turmeric icon
    Ground turmeric
    0g
  • Coconut milk icon
    Coconut milk
    161ml
  • Vegetable stock icon
    Vegetable stock
    960ml
  • Lemongrass stalk icon
    Lemongrass stalk
    12g
  • Baby corn icon
    Baby corn
    64g
  • Shiitake mushrooms icon
    Shiitake mushrooms
    113g
  • Rice noodles icon
    Rice noodles
    113g
  • Sugar snap peas icon
    Sugar snap peas
    240g
  • Bean sprouts icon
    Bean sprouts
    120g
  • Cilantro icon
    Cilantro
    as needed
  • Lime icon
    Lime
    as needed

Tools

  • kCook icon Large saucepan
  • kCook icon Medium bowl

Step preview

  1. Prep and set aside vegetable stock: hot
  2. Prep and set aside shiitake mushrooms: halved
  3. Prep and set aside rice noodles: cooked
  4. Prep and set aside cilantro: chopped
  5. Prep and set aside lime: sliced
  6. Get a clean large saucepan
  7. Add vegetable oil
  8. Heat
  9. Add Thai red curry paste
  10. Add ground turmeric
  11. Cook - 1 min
  12. Stir in coconut milk
  13. Stir in prepared vegetable stock
  14. Stir in lemongrass stalk
  15. Simmer - 2 min
  16. Add baby corn
  17. Add prepared shiitake mushrooms
  18. Cook - 2 min
  19. Add prepared rice noodles
  20. Add sugar snap peas
  21. Cook - 3 min
  22. Ladle soup into medium bowl
  23. Top with bean sprouts
  24. Sprinkle with prepared cilantro
  25. serve with prepared lime
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