This recipe can be adapted to be vegetarian and vegan but also works well with any protein.

Ingredients (serves three):

  • approx 1tbsp green curry paste (it is a lot nicer to use an authentic paste and there are many specialist stores in Canterbury. Always test the intensity by putting a little on your finger first, depending on flavour and heat you may want more or less paste)
  • 2 tins coconut milk + tin quantity of water
  • packet of coriander
  • packet of Thai basil (this is easily available in Sainsbury’s and waitrose in Canterbury)
  • lime/ lime leaves
  • palm sugar (substitute brown sugar)
  • few gulps fish sauce
  • two Knorr vegetable stock pots
  • spring onions (about a pack as some will go in the soup and some for decoration)
  • two chillis
  • vegetables both finely sliced and diced such as courgette, carrotts, aubergine and pepper
  • fish/tofu
  • noodles


  1. Gently fry the vegetables in a little oil until slightly softened then add the paste. Fry for a a minute.
  2. Add liquids, stock pots, fish sauce, half the lime/lime leaves, half of the chillis, a few sprigs of spring onion cut along the middle and a sprinkling of either palm or brown sugar.
  3. Gently bring to a simmer but do not boil as it can curdle the coconut milk. Add most of the coriander and basil (keep a little aside for decoration). You don’t need to worry about removing the stems as you can just pick these out at the end.
  4. Cook for about 15 mins on a lowish heat until vegetables are cooked. During this time you can adjust the flavour to your preferences and can begin to soak the noodles (if the noodles cook to soon, don’t worry, you can rinse them in cold water and use the soup to reheat them when serving).
  5. On a low heat allow the protein to steam in the soup with the lid on.
  6. To plate place the noodles in the bowl and add the soup on top and any decorations such as coriander, basil, chilli, spring onions and even a few crushed peanuts works well. Serve with a wedge of lime.

If during cooking you realise the chilli is too much, you can counter by adding more sugar or if you have been using coconut powder as apposed to tinned, this works well too.