This Green Curry Noodle Soup recipe is bursting with Thai flavor!  A fast and flavorful meal loaded up with healthy veggies and your choice of protein: chicken, shrimp or tofu. Make this easier, with store-bought Green Curry paste or try Homemade!  Video.

This Green Curry Noodle Soup recipe is bursting with Thai flavor!  A fast and flavorful meal loaded up with healthy veggies and your choice of protein: chicken, shrimp or tofu. Make this easier, with store-bought Green Curry paste or try Homemade!  Video.

This glowing bowl of Thai Green Curry Noodle Soup is infused with lemongrass, chilies and basil. Vibrant broccolini and tofu (or chicken) simmer gently in the broth before it’s ladled over rice noodles, then topped with crunchy bean sprouts, scallions, basil and lime wedges. This simple, soul-warming soup is a feast for the senses!

How to make Green Curry Noodle Soup

Green Curry Paste: Store-bought vs. Homemade

To simplify things, I’ve used store-bought Green Curry Paste, which allows the recipe to be made in 20-25 minutes. Of course, you can make the flavorful homemade green curry paste from scratch, perhaps on a Sunday, as part of your meal prep for the week. It’s just a matter of pulsing the ingredients together in a food processor;  it is not time-consuming but requires the gathering of ingredients. The homemade paste will produce a much more vibrantly colored broth.

green curry paste, from scratch

Step One: Make the green curry broth, then add the broccolini, and protein of choice.

Thai green curry with vegetables and tofu

Step two: As the flavorful broth simmers, cook the rice noodles and get the bowls ready, by adding any of the toppings.

Bone-warming, Thai Green Curry Noodle Soup - with broccolini and and your choice of tofu or chicken. | www.feastingathome.com

Step three:  Ladle the Green Curry over the noodles.

Bone-warming, Thai Green Curry Noodle Soup - with broccolini and and your choice of tofu or chicken. | www.feastingathome.com

Serve!

Expert Tips!

  1. Vibrant Green. If using store-bought curry paste, you can brighten up the soup  (make it vibrant green like the photos). Just  place 1 cup of the coconut broth into a blender with the fresh basil and blend well until until bright green. Set aside. When you are ready to serve the soup, warm the soup ( don’t boil)  and pour the basil broth mixture into the broth, simmer briefly (no longer than 30 seconds) and turn the heat off ( to preserve the vibrant green color).
  2. Salt well. You want a slightly salty broth knowing it will mellow substantially when poured over the noodles.
  3. Enhance the flavor of store-bought Green Curry paste with optional additions – add lemongrass,   galangal, kefir lime leaves -see the recipe card for specifics!

 

Thai Green Curry Noodle Soup - a simple easy dinner recipe loaded up with healthy veggies and your choice of chicken of tofu. | #noodlesoup #thaisoup #greencurry #currynoodles #vegan www.feastingathome.com

Bone-warming, Thai Green Curry Noodle Soup – with broccolini and your choice of tofu or chicken. A feast for the senses!

Storage

This soup will keep up to 4 days in the refrigerator and can be frozen for up to 3 months.

More Favorite Thai Recipes!

 

Happy weekend!

Thai Green Curry Noodle Soup video

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Bone-warming, Thai Green Curry Noodle Soup - with broccolini and and your choice of tofu or chicken. | www.feastingathome.com

Thai Green Curry Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 19 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 3-4 1x
  • Category: main, vegan
  • Method: stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Description

Thai Green Curry Noodle Soup – a simple easy dinner recipe loaded up with healthy veggies and your choice of chicken of tofu.


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 12 extra fat shallot, finely diced
  • 1/41/2 cup store-bought green curry paste (start conservatively, or make your own below)
  • 4 cups chicken or veggie broth
  • optional additions (if using store-bought curry paste) – 1 tablespoon chopped lemongrass, 3-4 slices galangal, 4-6 kefir lime leaves
  • 8 ounces protein: chicken breast, sliced into 1/4 inch thin strips (or use left-over rotisserie chicken), or make crispy tofu (see notes)
  • 8 ounces broccolini – cut in half lengthwise
  • 13.5-ounce can coconut milk
  • 24 teaspoons fish sauce ( or vegan fish sauce,)
  • juice from half a lime, more to taste
  • optional: 1 teaspoon brown sugar, or honey (optional, add more to taste)
  • 1/41/2 cup basil leaves (packed)
  • 68 ounces dry rice noodles, cooked according to directions on package.

Garnish with bean sprouts, lime wedges, scallions and fresh basil ( Thai basil is especially nice here)

Homemade Green Curry Paste:

  • 68 green chilies- jalapeño or serrano or a mix, seeded
  • 4 garlic cloves
  • 2 shallot, sliced
  • 3 x 4-inch pieces lemongrass, thinly sliced
  • 1/4 cup galangal root, thinly sliced, peels ok
  • 1/4 cup ginger, thinly sliced, peels ok
  • 3 scallions
  • 1/2 a bunch cilantro, including stems
  • 3 kaffir lime leaves or 1 tablespoon lime zest
  • 1 tablespoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon salt

Instructions

  1. To make the green curry paste, slice everything thinly, especially lemongrass, ginger and galangal -and place in a food processor until very finely minced into a paste. Store up to a week in the fridge or freeze.
  2. Heat oil in a medium pot, over medium heat and sauté the shallot until golden. Add the curry paste and saute 1-2 minutes. Add the broth and bring it to a simmer and any optional additions. ***If using a jarred green curry paste, add lemon grass, galangalkaffir lime leaves.
  3. Add the broccolini and chicken (if using) and simmer until the broccoli is just tender and bright green and chicken is cooked through. Stir in the coconut milk . If using tofu, add this now.
  4. Add the fish sauce and lime juice.
  5. To brighten up the soup ( to make it vibrant green like the photos) place 1 cup of the coconut broth into a blender with the fresh basil and blend well until until bright green. Set aside.
  6. When you are ready to serve the soup, warm the soup ( don’t boil)  and pour the basil broth mixture into the broth, simmer briefly (no longer than 30 seconds) and turn the heat off ( to preserve the vibrant green color)   Taste and adjust lime, salt and heat. Feel free to add more green chili paste to taste.
  7. TIP: You want a slightly salty broth knowing it will mellow substantially when poured over the noodles.
  8. Divide the noodles among 3-4 bowls. Pour the flavorful broth overtop. Garnish with bean sprouts, lime wedges, scallions & chili flakes.

Notes

If cooking for mixed households, feel free to cook tofu and chicken separate from the broth and just place them into the bowls (not the pot of soup) then pour broth over top.

Leftover rotisserie chicken works great here as well as crispy tofu.

Nutrition

  • Serving Size:
  • Calories: 339
  • Sugar: 4.3 g
  • Sodium: 697.4 mg
  • Fat: 18.5 g
  • Saturated Fat: 12 g
  • Carbohydrates: 34.8 g
  • Fiber: 1 g
  • Protein: 9.3 g
  • Cholesterol: 7.2 mg

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Comments

  1. The recipe is good. I have some other similar ones that we also like. I like to add bell pepper and more vegies to make it more hearty. An issue I had with this one was that following it closely on my phone ( shopping at the store and infront of the stove ), it wasn’t consistent. For instance, the list didnt include lemongrass.

  2. Hi there, sorry about that. I updated the recipe to make it more clear. The galangal root is optional if using store-bought green curry paste. It can be found at Asian markets, but not at most grocery stores.

  3. This would be 5 stars with a few changes. Mostly it was perfect, but needed more coconut milk (double) to be a bit creamier, more chicken (1.5), and more broccolini (1.5). Also, putting the noodles at the bottom of the bowl didn’t work when served. They were still pretty crunchy. Next time I’ll put them in the pot just before serving. But overall, this was super flavorful and I will be making it again!






  4. lovely taste, I had homemade thai curry paste which is always best!
    Next time I will add slightly less broth. Will definitely make this again.






  5. Excellent!

    If I might suggest, adding a tablespoon or two of brown sugar provides a good Thai balance without overwhelming sweetness.






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