Noodle soup with corn and yellow curry

Quick • Easy • Affordable

5 min preparation

A quick soup with noodles, spicy yellow curry, coconut milk and sweet corn. The combination makes the soup tasty and full-bodied.


  1. 500ml water
  2. 1pc vegetable broth
  3. 250g rice noodles
  4. 150g sugar peas
  5. 400ml coconut milk
  6. 1pc of yellow curry paste
  7. 340g of corn kernels
  8. 0.5 tsp of sea salt
  9. 2 tbsp of lemon juice
  10. 1pc of fresh chives


  1. Wash and cut sugar peas lengthwise. Strain the corn, if canned.
  2. Boil water and vegetable broth cubes in a small saucepan with a lid.
  3. Grate the rice noodles in half, put in the boiling broth water and simmer for approximately 3 minutes.
  4. Strain the noodles into another pot so that you take care of the broth water. Set the noodles aside.
  5. Put  coconut milk and curry in the pot with the broth water and bring to boil. Mix in sugar peas and corn. Cook for approximately 1 minute. Add salt  and lemon juice.
  6. Put the rice noodles in serving bowls and pour in the soup. Top with finely chopped chives and serve.
Ksh 000
per serving

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