This Thai Green Curry Noodle Soup is a flavourful and aromatic dish that combines the rich, creamy essence of coconut milk with the vibrant taste of green curry paste. Perfect for a cozy dinner, it’s packed with fresh vegetables and tofu, making it both hearty and nutritious. The addition of grilled zucchini and bok choy adds a smoky depth, while the noodles provide a satisfying base.
This recipe does use fish sauce and chicken stock, but they are both very easy to replace with vegan alternatives so I have put this recipe in my Vegan folder too. Alternative ingredients are listed further down!
Looking for other delicious and easy noodle recipes? You'll love my Easy Garlic and Soy Noodles or my Stir Fried Rolled Noodles.
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Why you need to make this Thai Green Curry Noodle Soup
- Bursting with Flavour: The combination of green curry paste, coconut milk, and fish sauce creates a rich and complex broth that is both spicy and aromatic. Each spoonful offers a delightful blend of Thai flavors that is sure to please your taste buds.
- Nutritious and Filling: Packed with fresh vegetables like zucchini, bok choy, and peas, along with protein-rich tofu, this soup is not only delicious but also highly nutritious. It's a well-balanced meal that provides essential vitamins, minerals, and protein.
- Versatile and Customisable: You can easily adjust the ingredients to suit your preferences or dietary needs. Whether you prefer different vegetables, want to add some chicken or shrimp, or choose a different type of noodle, this recipe is highly adaptable.
Ingredients for Thai Green Curry Noodle Soup
- Udon Noodles: Provide a chewy and satisfying texture, perfect for soaking up the flavorful broth.
- Green Curry Paste: Adds a spicy and aromatic base to the soup.
- Sesame Oil: Infuses a nutty flavour that enhances the overall taste.
- Garlic Cloves: Add a pungent and savoury depth to the broth.
- Coconut Milk: Creates a creamy and rich texture, balancing the spiciness of the curry paste.
- Chicken Stock: Adds a savory and robust flavour to the broth.
- Fish Sauce: Enhances the umami taste and adds authenticity to the dish.
- Zucchini: Provides a fresh and slightly sweet flavour.
- Bok Choy: Adds a crunchy texture and a mild, slightly peppery taste.
- Olive Oil: Used for grilling the vegetables, adding a hint of smokiness.
- Firm Tofu: Offers a plant-based protein source and a soft, tender texture.
- Peas: Add a touch of sweetness and a pop of colour.
- Lime: Provides a zesty and tangy finish.
- Coriander: Adds a fresh and citrusy note, perfect for garnish.
See recipe card for quantities.
Instructions for Thai Green Curry Noodle Soup
See full instructions below
- Step 1: Bring broth ingredients to a simmer
- Grill vegetables
- Step 3: Pour broth over noodles and vegetables
- Step 4: Top off with sesame oil, lime and coriander
Hint: Cook the noodles just until al dente as they will continue to cook slightly when you add the hot broth. This prevents them from becoming too soft or mushy.
Substitutions
- Rice Noodles: For a gluten-free option, use rice noodles instead of udon noodles.
- Soy Sauce: If you don’t have fish sauce, soy sauce can be used as a substitute for a similar umami flavor.
- Coconut Cream: For an extra creamy texture, substitute coconut milk with coconut cream.
Variations
- Protein Variation: Add grilled chicken, white fish, or beef for a different protein source.
- Vegetable Mix: Use other vegetables like capsicums, baby corn, or mushrooms for added variety and texture.
- Spicy Kick: Add an extra few tablespoon of green curry paste to amp up the heat. The amount I've used in this recipe creates a mildly spiced curry. Every brand of green curry paste is different too so some brands may have less/more flavour that others.
Which curry paste brand should I use for Thai Green Curry Noodle Soup
I used this brand for this recipe, it was really good! I typically do prefer this brand though, it's cheaper and is vegan too.
Also if you want a good vegan fish sauce alternative, I loveee this vegan Fysh sauce, you can normally get it from the health food isle at Woolworths.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the noodles, broth, and vegetables separate to prevent the noodles from becoming soggy. Reheat the broth and vegetables on the stove and add the noodles just before serving. If freezing, store the broth and vegetables in a freezer-safe container for up to 2 months, and add freshly cooked noodles when ready to serve.
Top tip
Taste the broth before serving and adjust the seasoning as needed. If it’s too spicy, add a bit more coconut milk; if it lacks salt, add a little more fish sauce or salt.
FAQ
Can I make this soup ahead of time?
- Yes, you can prepare the broth and grill the vegetables in advance. Store them separately and combine with freshly cooked noodles just before serving to ensure the best texture and flavor.
Is this recipe vegan-friendly?
- To make it vegan, substitute fish sauce with a vegan alternative like vegan fish sauce, soy sauce or coconut aminos, and use vegetable stock instead of chicken stock. Or use Massel Chicken Style Stock which is vegan.
Can I freeze the leftovers?
- It's best to freeze the broth and grilled vegetables separately from the noodles to prevent the noodles from becoming too soft. Reheat and combine just before serving.
Related
Looking for other recipes like this? Try these:
Thai Green Curry Noodle Soup
Ingredients
- 2 serves (180g) udon noodles I used Hakubaku Organic Japanese Udon Noodles. Use which ever noodles you like
- 4 tablespoon green curry paste
- 2 teaspoon sesame oil
- 3 garlic cloves sliced
- 400 ml coconut milk
- 250 ml/1 cup chicken stock
- 1 teaspoon fish sauce
- 1 zucchini sliced
- 1 bok choy halved down the middle
- 1 tablespoon olive oil for grilling the vegetables
- 300 g firm tofu cubed
- ⅓ cup peas thawed
- 1 lime
- coriander to serve
Instructions
- Cook noodles to packet instructions, drain and leave aside.
- Meanwhile, make the green curry broth by bringing a pot to medium heat with the sesame oil and sautéing the garlic for 1 minute. Then add the curry paste and fry off for another 2 minutes. Add the coconut milk, stock and fish sauce and bring to a simmer then simmer for 5 - 10 minutes.
- Bring a grill pan (or any pan) to high heat, brush the zucchini and bok choy with oil then grill on each side for a couple of minutes until nice and charcoaled. The goal here is to get some nice grilled lines without the veggies going to soft or overcooked. Once they have some good colour remove from the heat.
- Place half the noodles, veggies and tofu in two bowls. Pour over the green curry broth over the noodles and veggies. Top off with an extra little drizzle of sesame oil, a squeeze of lime and some fresh coriander. Enjoy!
Notes
- Perfect Noodles: Cook the noodles just until al dente as they will continue to cook slightly when you add the hot broth. This prevents them from becoming too soft or mushy.
- Balancing Flavours: Taste the broth before serving and adjust the seasoning as needed. If it’s too spicy, add a bit more coconut milk; if it lacks salt, add a little more fish sauce or salt.
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