One-Pot Green Thai Beef Curry Soup

Name: One-Pot Green Thai Beef Curry Soup with Vermicelli Noodles & Lemon
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 250 g Beef Strips; 1 sachet Sweet Soy Seasoning; 1 Green Thai Curry Paste; 1 packet Asian Stir-Fry Mix; 1 packet Coconut Milk; 1 sachet Vegetable Stock Pot; 1 Lemon; 1 Bean Vermicelli Noodles; 1 drizzle olive oil; 1 cup water; 1 tbs soy sauce

with Vermicelli Noodles & Lemon

Helen GathererUpdated on October 31, 2026

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Calories

:

615 kcal

Protein

:

39.3g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Pre-Prepped

Allergens:

Gluten
Sesame
Soy
Wheat
Gluten
May contain traces of allergens

Need a shortcut to big, bold Southeast Asian flavours on a busy weeknight? This vibrant bowl pairs a zesty, aromatic green curry broth with tender beef and wonderfully slurp-able noodles for pure comfort in a flash. Finished with a squeeze of zingy lemon, it’s a fragrant masterpiece that’s ready before you can even choose what to watch. We’ve replaced the lime in this recipe with lemon due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

250 g

Beef Strips

1 sachet

Sweet Soy Seasoning

(Contains: Gluten, Sesame, Soy, Wheat)

1

Green Thai Curry Paste

1 packet

Asian Stir-Fry Mix

1 packet

Coconut Milk

1 sachet

Vegetable Stock Pot

1

Lemon

1

Bean Vermicelli Noodles

Not included in your delivery

1 drizzle

olive oil

1 cup

water

1 tbs

soy sauce

(Contains: Soy May be present: Gluten)

Nutritional Values

Calories615 kcal

Energy (kJ)2570 kJ

Fat25.5 g

of which saturates17.8 g

Carbohydrate45.4 g

of which sugars14.7 g

Dietary Fibre4.7 g

Protein39.3 g

Cholesterol9.6 mg

Sodium1770 mg

Potassium127 mg

Calcium3.2 mg

Iron0.6 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

Cooking Steps

PDF

1

• Boil the kettle. Place bean vermicelli noodles in a medium heatproof bowl.
• Add enough boiling water to cover noodles. Cover and set aside until tender, 4-6 minutes.
• Drain, rinse and return to bowl with a drizzle of olive oil.
• Slice lemon into wedges.

2

Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat.
When oil is hot, cook beef strips and sweet soy seasoning, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

3

• Return the saucepan to medium-high heat.
• SPICY! This curry paste is hot! Add less if you’re sensitive to heat. Cook green Thai curry paste, stirring until fragrant, 1 minute.
• Add coconut milk, stock concentrate, the water and soy sauce. Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 3-4 minutes.
• Return cooked chicken to the pan, along with the noodles. Add Asian stir-fry mix and cook until softened, 1-2 minutes.
• Remove from heat, then add a good squeeze of lemon. Season to taste with salt and pepper.