MO KITCHEN RECIPE:
THAI CURRY NOODLE SOUP

RECIPE BY MO GROUP HEAD CHEF ROMANY SHARMAN

August 28th, 2025

This creamy, flavoursome Thai curry noodle soup is perfect for Winter! Suitable for Vegans, Veggies and meat eaters alike, adapt this recipe to add your protein of choice for a warm and hearty winter meal!

INGREDIENTS:

  • 400g Tofu/paneer (or protein of choice, Chicken works great too!)

  • Spiral foods Organic Instant Rice Noodles

  • 1 ½ cups Coconut Cream

  • 1 ½ tbsp Peanut Butter

  • 2 tbsp Tamari

  • 1 tbsp Palm Sugar

  • Coriander & Peanuts (for toppings)

INGREDIENTS: THAI CURRY PASTE

  • 200g Brown Onion

  • 20g Garlic

  • 20g fresh Ginger

  • 3 long red Chillis

  • 1 ½ tsp Coriander seeds

  • ½ tsp Turmeric powder

METHOD:

  1. Blend all paste ingredients together in a food processor.

  2. Heat 1 tbsp oil of choice in a frying pan and cook the paste on medium heat for about 10 mins or until the paste thickened.

  3. Add 1 ½ tbsp peanut butter, 2 tbsp tamari, 1 tbsp palm sugar and ½ cup water to the thickened curry paste, let simmer for 5-7 minutes.

  4. While the paste is cooking, boil your noodles and cook your tofu (or protein of choice) to the desired texture.

  5. Reduce heat and stir in 1 ½ cups coconut cream, allow to simmer for another 10 mins.

  6. Add noodles, tofu and sauce to a bowl and top with toasted peanuts

  7. and corriander (if preferred) to serve.