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Lunch recipe · from the recipe book

Thai Green Curry Black-Eyed Pea Noodle Soup

A lime-bright, gingery coconut broth with tender black-eyed peas, slurpy whole-wheat noodles, crisp green beans and zucchini, finished with basil and crunchy peanuts.

Thai Green Curry Black-Eyed Pea Noodle Soup

Ingredients

  • 1 tbsp14 gCanola oil
  • 4 medium60 gGreen onionswhites and greens sliced separately
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 1⅛ tsp2 gGround coriander
  • ¼ tsp1 gGround turmeric
  • 4 cups880 gVegetable broth
  • 2 cups480 gWater
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 2 cups342 gBlack-eyed peas, canned, drained and rinsed
  • 7 oz200 gWhole-wheat pasta, dryspaghetti, broken in half
  • 2 cups cut200 gGreen beanscut into 1-inch pieces
  • 1 medium196 gZucchinihalved and sliced
  • 3 cups loosely packed90 gBaby spinach
  • 1½ tbsp20 gLow-sodium soy sauce
  • 1¾ tsp packed8 gBrown sugar
  • 2 tbsp30 gLime juice
  • ½ cup leaves12 gFresh basilleaves torn
  • ¼ cup40 gDry-roasted peanuts, unsaltedchopped

Steps

  1. Prepare all the vegetables, herbs and peanuts first as noted, keeping the green onion whites and greens apart.
  2. Heat the canola oil in a large pot over medium heat. Add the green onion whites, garlic, ginger and jalapeño and cook, stirring, 2 minutes until fragrant.
  3. Stir in the coriander and turmeric and cook 30 seconds.
  4. Pour in the vegetable broth, water and coconut milk, then add the soy sauce and brown sugar. Bring to a boil.
  5. Add the whole-wheat pasta and black-eyed peas and simmer 5 minutes, stirring now and then so the noodles don't stick.
  6. Add the green beans and zucchini and simmer 4 to 5 minutes more, until the noodles are tender and the vegetables crisp-tender.
  7. Turn off the heat and stir in the spinach until wilted, then the lime juice.
  8. Ladle into bowls and top with the green onion greens, basil and peanuts.

Contains: Peanuts, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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