Thai Green Curry Noodle Soup Recipe
Thai Green Curry Noodle Soup is a delicious recipe bursting with flavors. Make it for a quick weeknight dinner using my easy recipe.
I love making soups for dinner. Here are some of my favorite soup recipes: Tom Kha Soup, Jambalaya Soup, Chicken Sweet Potato Soup, Pumpkin Apple Soup, and Russian Dried Mushroom Soup.
About Green Curry Noodle Soup
This Thai Green Noodle Soup is a flavorful and aromatic noodle soup recipe that is a must-make if you love a delicious bowl of noodles for your meals.
It gets its robust Thai flavors from Thai green curry paste and creaminess from coconut milk.
This soup comes together quickly and makes for a filling lunch or dinner.
Ingredients
Noodles – I use egg noodles to make this soup, but feel free to experiment with any type of noodles you prefer.
Udon noodles, soba noodles, and Hakka noodles all work great. To make the soup gluten-free, use gluten-free noodles.
You can go for whole wheat noodles as an alternative.
Green Curry Paste is one of the main ingredients in this Green Curry Noodles recipe.
I like to make Green Curry Paste at home, as the freshness and taste of homemade paste are unmatchable, but if you have a time crunch, you can buy a jar.
Coconut Milk gives creaminess and a beautiful flavor to the soup.
Oil – You can use any cooking oil to prepare this noodle soup.
Vegetable Broth – I used vegetable broth to make the base of this noodle soup, but you can also use chicken broth.
Veggies – I used mushrooms, broccoli, and spinach, but you can use any veggies you like.
Bell peppers, bok choy, zucchini, and baby corn, among others, also work great.
Others – You will also need scallions (green onions), onions, fresh ginger, garlic, sugar, rice wine vinegar, freshly squeezed lime juice, and salt.
How To Make Thai Green Curry Flavored Noodle Soup
Boil 1.8 oz (50 g) of egg noodles according to package directions. Drain and set aside.
Heat 2 tablespoon of oil over medium-high heat in a large heavy-bottomed pan.
Add the following ingredients once the oil is hot, and saute for about 2 minutes.
- 2 scallions (chopped)
- ¼ cup chopped onions
- 2 chopped shallots
Add 2 tablespoon minced garlic and 2 tablespoon grated ginger and saute for 10-15 seconds.
Now add 2 tablespoon of green curry paste and sauté for 1 minute.
Now add the following ingredients and bring the broth to a boil.
- 2 cups of vegetable broth
- 3.5 oz (100 g) sliced mushrooms
- 100 g (3.5 oz) broccoli florets
Add the following ingredients and cook for a minute.
- 2 teaspoon granulated white sugar
- 1 teaspoon rice wine vinegar
- 2 teaspoon freshly squeezed lime juice
- 1 cup spinach (packed)
Add 13 oz (400 ml) unsweetened full-fat coconut milk and cooked noodles, and bring the soup to a gentle boil.
Check for salt and add more if needed.
Switch off the heat and garnish the soup with cilantro and chili oil. Serve hot.
Pro Tips By Neha
Do not overcook the noodles. After boiling, rinse them in cold water to stop the cooking process. Add some oil and toss well so they don’t stick together.
For the best taste, make green curry paste at home. If you use store-bought paste, opt for a high-quality one.
Do not forget to top the soup with chili oil; it adds flavor.
If you plan to drink the soup later, then don’t add the noodles. Add them only when you are ready to eat; otherwise, they will keep soaking up the liquid and become soggy.
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Thai Green Curry Noodle Soup Recipe
Ingredients
- 1.8 ounces uncooked egg noodles (50 g)
- 2 tablespoons oil
- 2 scallions (chopped)
- ¼ cup chopped onions
- 2 shallots (chopped)
- 2 tablespoons minced garlic
- 2 tablespoons grated ginger
- 2 tablespoons green curry paste
- 2 cups vegetable broth
- 3.5 ounces mushrooms (100 g, sliced)
- 3.5 ounces broccoli florets (100 g)
- 2 teaspons granulated white sugar
- 1 teaspoon rice vine vinegar
- 2 teaspoons freshly squeezed lime juice
- 1 cup spinach (packed)
- 13 ounces unsweetened full-fat coconut milk (400 ml)
- 1 tablespoon chopped cilantro (fresh coriander leaves)
- salt (to taste)
- chilli oil (for garnishing)
Instructions
- Boil egg noodles according to package directions. Drain and set aside.
- In a large heavy bottomed pan, heat vegetable oil over medium-high heat.
- Once the oil is hot, add scallions, onions, and shallots, and saute for about 2 minutes.
- Add garlic and ginger and saute for 10-15 seconds.
- Add green curry paste and saute for a minute.
- Now add vegetable broth, mushrooms, and broccoli florets, and bring the broth to a boil.
- Add sugar, rice wine vinegar, lime juice, and spinach and cook for a minute.
- Add coconut milk, and cooked noodles, and bring the soup to a gentle boil.
- Check for salt and add more if needed.
- Switch off the heat and garnish the soup with cilantro and chili oil. Serve hot.