Thai Green Curry Noodle Soup

5 from 1 vote

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.

Thai green curry noodle soup served in a bowl.
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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

Thai green curry noodle soup ingredients list 1.
Thai green curry noodle soup ingredients list 2.

Noodles – I use egg noodles to make this soup, but you can experiment with any noodles you want.

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 for a healthier 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.

Make the Vegetable Broth at home or use a store-bought one.

Veggies – I used mushrooms, broccoli, and spinach, but you can use any veggies you like.

Boychoy, bell peppers, zucchini, baby corn, etc work great.

Others – You will also need scallions, 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.

Oil heating in a 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
Scallions, onions and shallots added to the pan.

Add 2 tablespoon minced garlic and 2 tablespoon grated ginger and saute for 10-15 seconds.

Ginger and garlic added to the pan.

Add 2 tablespoon of green curry paste and saute for a minute.

Green curry paste added to the pan.

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
Vegetable broth, mushrooms and broccoli added to the pan.

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)
Sugar, vinegar, lime juice and spinach added to the pan.

Add 13 oz (400 ml) unsweetened full-fat coconut milk and cooked noodles, and bring the soup to a gentle boil.

Coconut milk and noodles added to the pot.

Check for salt and add more if needed.

Switch off the heat and garnish the soup with cilantro and chili oil. Serve hot.

Ready Thai green curry noodle soup.

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, use a good-quality one.

Do not forget to top the soup with chili oil; it adds flavor.

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Thai Green Curry Noodle Soup is a delicious recipe bursting with flavors. Make it for a quick weeknight dinner using my easy recipe.
5 from 1 vote

Thai Green Curry Noodle Soup Recipe

Thai Green Curry flavored Noodle Soup is a delicious recipe that is bursting with flavors. Make it for a quick weeknight dinner using my easy recipe.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

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)
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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.

Video

YouTube video

Notes

I use egg noodles to make this soup, but you can experiment and use any noodles you want. Udon noodles, soba noodles, and Hakka noodles all work great. To make the soup gluten-free, use gluten-free noodles.
Do not overcook the noodles. After boiling, rinse them in cold water to stop the process of cooking. Add some oil and toss well so that they don’t stick to each other.
Do not forget to top the soup with chili oil, it adds a lot of flavors.

Nutrition

Calories: 103kcal, Carbohydrates: 20g, Protein: 4g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.3g, Sodium: 490mg, Potassium: 335mg, Fiber: 3g, Sugar: 5g, Vitamin A: 2353IU, Vitamin C: 31mg, Calcium: 53mg, Iron: 1mg
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