Yellow Thai Style Veggie Noodle Soup
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Yellow Thai Style Veggie Noodle Soup

Yellow Thai Style Veggie Noodle Soup

with Pak Choi and Tenderstem®

Looking for a quick and tasty midweek dinner option? Try cooking up our Yellow Thai Style Veggie Noodle Soup in just 20-25 minutes for a delicious and speedy meal.

Calorie Smart
Climate Conscious
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Pak Choi

80 grams

Tenderstem Broccoli

1 unit(s)


125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

45 grams

Yellow Thai Style Paste

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

180 milliliter(s)

Coconut Milk

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

1 tsp


150 milliliter(s)

Water for the Soup


Nutritional information

Energy (kJ)2378 kJ
Energy (kcal)568 kcal
Fat28.3 g
of which saturates15.8 g
Carbohydrate57.2 g
of which sugars7.7 g
Protein18.9 g
Salt4.56 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Medium Saucepan


Get Prepped

a) Boil a full kettle.

b) Trim the pak choi, then thinly slice widthways. Halve the Tenderstem® broccoli widthways.

c) Zest and cut the lime into wedges.

Cook the Noodles and Veg

a) Pour the boiled water from your kettle into a saucepan with 1/2 tsp salt and bring back to the boil.

b) When boiling, add the noodles and broccoli. Cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

d) Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat.

Soup Up

a) Once the oil is hot, add the Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste. Stir-fry for 30 secs.

b) Stir in the peanut butter and coconut milk. Mix well until combined. 

c) Add in the sugar and water for the soup (see pantry for both amounts). Bring to the boil, then lower the heat and stir until everything's well combined. 

Add the Pak Choi

a) Add the pak choi to your soup.

b) Stir and cook until pak choi is tender, 2-3 mins.

Combine and Stir

a) Once the pak choi is cooked, add the cooked noodles and broccoli to the soup.

b) Bring up to the boil again, then immediately remove from the heat. TIP: Add a splash of water if it's a little too thick - you want a soupy consistency!

c) Stir in the soy sauce and squeeze in some lime juice from a lime wedge.

d) Taste and add more salt, sugar and lime juice if needed.

Serve Up

a) Share the noodle soup between your bowls. 

b) Sprinkle over the lime zest to finish. 

c) Garnish with any remaining lime wedges.


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