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One Pan Thai Green Style Veggie Noodle Soup

One Pan Thai Green Style Veggie Noodle Soup

with Salted Peanuts

Recipe Development TeamPublished on June 05, 2025

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Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our One Pan Thai Green Style Veggie Noodle Soup will be on your table in less than 25 minutes.

Tags:

Calorie Smart

•Veggie

Allergens:

Peanut

•Cashew nuts

•Nuts

•Soya

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Carrot

2 unit(s)

Garlic Clove**

60 grams

Baby Corn

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)

80 grams

Young Pea Pods

45 grams

Thai Green Style Paste

1 sachet(s)

Thai Style Spice Blend

30 grams

Cashew Butter

(Contains: Cashew nuts, Nuts May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Hazelnuts, Pistachio nuts, Brazil nuts, Peanut, Walnuts)

200 milliliter(s)

Coconut Milk

25 grams

Ketjap Manis

(Contains: Soya)

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

1 tsp

Sugar

250 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2716 kJ

Energy (kcal)649 kcal

Fat37.8 g

of which saturates22.1 g

Carbohydrate57.8 g

of which sugars18.6 g

Dietary Fibre8.6 g

Protein18.6 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Chopping Board

•Grater

•Knife

Instructions

1

Trim and halve the carrot lengthways (no need to peel). Slice widthways into 0.5cm thick half moons.

Heat a drizzle of oil in a large saucepan on high heat.

Once hot, add the carrot and stir-fry until tender, 4-5 mins.

2

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the baby corn widthways.

Crush the peanuts in the unopened sachet using a rolling pin.

3

Once the carrot has softened, add the baby corn and young pea pods to the pan. Fry for 2-3 mins.

Add the Thai green style paste, Thai style spice blend (add less if you'd prefer things milder), cashew butter and garlic. Fry for 1 min more.

4

Stir through the coconut milk, ketjap manis, sugar and water for the sauce (see pantry for both amounts) and bring up to a boil.

Lower to a simmer and cook, until thickened slightly, 3-4 mins.

5

Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.

Taste and season with salt and pepper if needed.

6

Share your Thai style coconut noodle soup between serving bowls.

Finish by sprinkling over the peanuts.

Enjoy!

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