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Soupy Thai red curry rice noodles

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 people 1x
  • Category: Main Course


Delicious and easy vegetarian soupy Thai red curry rice noodle recipe with peanut flavour. A quick and easy one pot meal ready in less than 20 minutes.


  • 125 grams Rice Noodles (or Rice Sticks)
  • 2 tbsp Thai red curry paste
  • 5 tbsp Water (for paste)
  • 2 1/2 cups Water (for Stock)
  • 1 tbsp Vegetable Stock Powder (or 1 stock cube)
  • 1 cup Coconut Milk
  • 1 tbsp Sugar
  • 100 grams Shiitake Mushrooms ((see recipe notes))
  • 80 grams Button Mushrooms (sliced)
  • 75 grams Bok Choy (chopped)
  • 1 1/2 tbsp Peanut Butter
  • 3 tbsp Oil
  • Sesame Seeds (for garnish)
  • Spring Onion ((chopped) for garnish)


  1. Heat oil in a pot and add mushrooms and bok choy. Cook for 2 to 3 minutes on medium flame until the mushrooms are light brown in color.
  2. In a small bowl mix red Thai curry paste and add 5 tbsp water to it. Add this paste to the pot and cook for a couple of minutes.
  3. Add remaining water, coconut milk, stock cube, peanut butter, sugar and rice noodles. Cover and let cook for 10 - 12 minutes until the noodles are soft and cooked fully.
  4. Transfer to serving bowls and sprinkle some chopped spring onions and sesame seeds. Serve hot.


The shiitake mushrooms are measured after being soaked in hot water for 20 minutes. The measurement before soaking was 30 grams and they become thrice their size post soaking.

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