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Spicy Thai Noodle Soup
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Spicy Thai Noodle Soup

Spicy Thai Noodle Soup

with coriander and stir-fried veg

This spicy Asian-inspired veggie soup is the perfect cure for those altogether too-long evenings when you just can't seem to shake the cold. Serve with a perfectly soft-boiled egg for an added comfort factor.

Dairy Free
Under 650 calories
Extra spicy
Egg(s) not included
Total Time30 minutes
Cooking Time20 minutes


Serving amount

300 grams

Udon Noodles

(Contains Wheat)

1 unit(s)

Pak Choi

1 sachet(s)

Harissa Paste

1 sachet(s)

Vegetable Stock

(Contains Celery)

2 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 sachet(s)


1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

150 grams


5 grams


1 sachet(s)

Thai Style Spice Mix

Not included in your delivery

to taste


to taste


to taste


to taste



Egg (Optional)


Nutrition Values

Energy (kcal)357 kcal
Energy (kJ)1495 kJ
Fat8.47 g
of which saturates1.04 g
Carbohydrate54.8 g
of which sugars8.08 g
Dietary Fiber0 g
Protein14.04 g
Cholesterol0 mg
Salt6.04 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Prep the Veg
  • Thinly slice the mushrooms.
  • Trim the pak choi, then separate the leaves.
  • Pick the coriander leaves from their stalks.
Toast the Seeds
  • Place a large pot over a medium heat (no oil).
  • Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
  • Once toasted remove from the pot and set aside for serving.

TIP: Watch them like a hawk as they can burn easily.

Fry the Veg
  • Return the (now empty) pot to a high heat with a drizzle of oil.
  • Once hot, add the mushrooms. Season with salt and pepper and fry until browned, 4-5 mins, stirring occasionally.
  • Once cooked, remove from the pot and set aside.
  • Return the pot to a medium-high heat with another drizzle of oil if necessary.
  • Add the pak choi and stir-fry for 3-4 mins until wilted, shifting occasionally. Set aside.
Start the Soup
  • Return the same pot to a medium heat (no oil).
  • When hot, add the Thai spice and cook for 30 secs until aromatic, shifting frequently.
  • Add the harissa paste, vegetable stock, soy sauce, honey and 600ml water (double for 4p).
  • Bring to the boil then simmer for 7-8 mins. 
  • Add the noodles to the stock and cook until warmed through, 1-2 mins. Season to taste with salt and pepper.

TIP: If you're in a hurry you can boil the water in your kettle.

Add Optional Egg
  • While the soup simmers, bring a separate pot of water to the boil over a medium-high heat. 
  • Once boiling, carefully add your egg (use 1 egg per person) to the water.
  • Simmer gently for 4-6 mins for a soft-boiled egg.
  • Once cooked to your preference, transfer from the pot to a bowl of cold water—this will stop it cooking any further!
  • Carefully peel the egg then halve lengthways.
Finish and Serve
  • Divide your soup between bowls.
  • Top with the mushrooms, pak choi and boiled egg.
  • Scatter over the sesame seeds and picked coriander leaves.
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