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.
Step One: Make the green curry broth, then add the broccolini, and protein of choice.
Step two: As the flavorful broth simmers, cook the rice noodles and get the bowls ready, by adding any of the toppings.
Step three: Ladle the Green Curry over the noodles.
Serve!
Expert Tips!
- 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).
- Salt well. You want a slightly salty broth knowing it will mellow substantially when poured over the noodles.
- Enhance the flavor of store-bought Green Curry paste with optional additions – add lemongrass, galangal, kefir lime leaves -see the recipe card for specifics!
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!
- Tom Kha Gai (Thai Coconut Chicken Soup)
- Pumpkin Curry
- Tom Yum Soup
- Authentic Thai Green Curry Paste
- Instant Pot Thai Curry Chicken
- 20 Delicious Thai Recipes!
- 15-Minute Thai Coconut Noodles
Happy weekend!
Thai Green Curry Noodle Soup video
Thai Green Curry Noodle Soup
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 3-4
- 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
- 1 tablespoon olive oil
- 1–2 extra fat shallot, finely diced
- 1/4–1/2 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
- 2–4 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)
- 1/4–1/2 cup basil leaves (packed)
- 6–8 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)
- 6–8 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
- 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.
- 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, galangal, kaffir lime leaves.
- 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.
- Add the fish sauce and lime juice.
- 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.
- 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.
- TIP: You want a slightly salty broth knowing it will mellow substantially when poured over the noodles.
- 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
OMG this is so delicious!
It is savory, sweet, spicy, and cool – all at the same time.
I used store bought green curry paste and it still was wonderful.
I did not add brown sugar or honey and it was plenty sweet. Lots of different complimentary flavors.
Thanks for the review Peter! So glad you liked it.
made this green curry soup several times and make it for those who are sick. It’s a big request.
Great to hear this Barbara!
I love this soup! It’s perfect. Nice touch to take some broth out and blend in basil. Adds a nice color and flavor! Will definitely make it again 🙂
Glad you enjoyed this Angeli!
This is a really delicious and easy week night dinner.
Glad you enjoyed Elizabeth!
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.
Glad you liked the flavors! We have updated the recipe to make it more clear.
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.
Oh haha, thanks for the catch!
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!
Appreciate the feedback Sara- did you happen to use full-fat coconut milk?
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.
Great to hear!
Excellent!
If I might suggest, adding a tablespoon or two of brown sugar provides a good Thai balance without overwhelming sweetness.
Love it Andrew- great suggestion, thank you!
I made that soup, it is delicious, thank you so much for this! I will definitely do it again
Thanks so much Marie!