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 4.9 from 21 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. loved it! cooked it with my boyfriend <3 we added some extra sauces in the soup like soya sauce and sweet chilli.

    it was really good and an interesting experience to go through with someone, you are wondering until the very end how it will taste!






  2. This was an incredible dish! I used the lemongrass and the galangal and bought the green curry you recommended…that green curry was so much better than others I’ve tried. Thank you so much!

  3. Made it with crispy tofu and veg broth. I didn’t have galangal root so used extra ginger and a little lemon zest instead. So delicious and perfect for the cold, rainy weather we are seeing here in NW Pennsylvania! Thanks for the recipe. 🙂






  4. This soup is excellent! I went to the local Asian food store to stock up on supplies for the green curry paste. Using a rotisserie chicken made assembly a breeze. The only change I made was to add shiitake mushrooms.






  5. Im thinking of making this..except a few things.
    First theres alot of sodium with the sauces and stuff.
    I have to watch my sodium now so I have to find a work around.
    Making your own curry in a food processor isn’t as good as making curry from scratch in a Mortar and Pestle ..doesn’t have the same texture or quality.






    1. Feel free to make the curry paste using a mortar and Pestle, and you can cut back the salt of course!

  6. I made this last night and it was delicious! I took your advice and used a rotisserie chicken and that made it super easy. I’ve loved everything I’ve made of yours.






    1. It just depends on the spice level of the paste. I like it hot and spicy. Best bet, start conservatively, then add more to taste.

  7. This looks delicious! I’m thinking about making this and freezing it minus the noodles to bring on a camping trip. Would it reheat well?

  8. So delicious!! Was a bit to spicy for my boyfriend tho he did like it. Maybe next time I’ll only use 1/3 cup of the curry.






  9. I made this soup with store bought curry paste, veggie broth and non of the optional additions and was surprised at how flavorful it was. The blended fresh basil at the end is key and I think upgrading my fish sauce helped. Another recipe that’s earned a spot in the “make it again” folder.






  10. I don’t have any green curry paste in my cupboards. I do have yellow, red, and panang. Which would be your top choice for a substitute?

  11. Thanks Sylvia! Made it for my mother-in-law’s birthday(who is a good cook) and I think it finally convinced her that I’m worth her daughter keep me – it’ only been 19 years. Also appreciate all your options. When I have more time I want to try making the sauce.






  12. This soup is so tasty! I cooked it for the second time tonight and we love it. This time I used the vegetables that I had at home and it was delicious. Thank you for sharing your beautiful recipes.

  13. Sooooo delicious and lots of flavor. Plus, can’t help to think we are boosting immunity on this cold winter night. We added a good five more dashes of fish sauce and some salt. Wish My little market was carrying basil and mung beans, but was still very yummy. Also wish I hadn’t forgotten broccolini. But, once again, this was a treat!






  14. Super delicious. I don’t like broccoli so I used snow peas. Subbed great. Also used shiritake noodles and they worked well in this. Awesome on a winter night.

  15. Hello, this soup looks delicious! I don’t know if it’s my computer or phone but there isn’t a recipe showing for the Thai green curry Noodle soup. If at all possible, can you please list the ingredients and cooking instructions? Please and thank you.

  16. I am sorry but unable to see the recipe. Only the pictures have show up. Would love to try this but not sure how to make it. Thanks

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