Thai Green Curry Noodle Soup

Sarah

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.

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Prep Time 5

Cook Time 15

Course Dinner, Lunch, Main Course

Cuisine Thai

Servings

Calories 791 kcal

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.

Nutrition

Calories: 791kcalCarbohydrates: 37gProtein: 30gFat: 63gSaturated Fat: 40gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gCholesterol: 4mgSodium: 741mgPotassium: 1986mgFiber: 10gSugar: 14gVitamin A: 23893IUVitamin C: 232mgCalcium: 751mgIron: 14mg

Keyword 15 minute recipes, thai green curry noodle soup

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