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

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


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


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


  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.


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.


  • 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