Main image of Coconut Thai Green Curry Noodle Soup

Coconut Thai Green Curry Noodle Soup

30 min

Meal

Soup

This curry is a spicy one! Curries can be found all over the world, but green curry originates from central Thailand. In our time travelling through Thailand, we enjoyed curries for breakfast, lunch, and dinner without ever tiring of it. The name 'green' curry comes from the colour of the dish, as green chillies are used to create the curry paste, so it packs quite a bit of heat along with its intense and bold flavours.

Servings

Total

30 min

Prep

5 min

Cook

25 min

Contains

Soy symbol

soy

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Tofu

  • 2 tsp (10 mL)
    vegetable oil
  • 13.2 oz (375 g)
    extra firm tofu, pressed, cut into 1 cm cubes
  • ¼ tsp (2 g)
    salt

Green broth

  • 1⅔ cups (399 mL)
    canned full-fat coconut milk
  • 1
    vegetable bouillon cube
  • 2 cups (480 mL)
    cold water
  • 1 cup (30 g)
    fresh spinach, packed
  • ⅓ cup (8 g)
    fresh basil, packed

Soup

  • 6.3 oz (180 g)
    dry brown rice noodles
  • 1 tsp (5 mL)
    vegetable oil
  • 4
    cloves garlic
  • 1
    shallot
  • 1
    stalk of lemongrass, smashed (optional)
  • 3
    dry kaffir lime leaves (optional)
  • 1 tsp (2 g)
    freshly grated ginger (optional)
  • 1
    yellow bell pepper, thinly sliced
  • 1½ cups (94 g)
    fresh snow peas
  • ½
    lime, juiced

Optional garnish

  • chili flakes
  • fresh basil
  • fresh bean sprouts
  • fresh lime slices
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Directions

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  1. To make the tofu, add the oil to a large pan on medium-high heat. When hot, add the tofu cubes and sprinkle over top the salt. The salt helps to draw the water out of the tofu and helps it cook faster. Try not to disturb the tofu too much, only toss every 1 - 2 minutes, until golden on all sides, about 7 - 10 minutes.
  2. To make the green broth, add the coconut milk, bouillon cube, water, spinach, and basil to a blender. Blend on high until smooth.
  3. To a large bowl, add the brown rice noodles and pour boiling water over top to submerge. Drain after 2 minutes, once the noodles are al dente. Note: refer to package instructions as you may need to cook your noodles differently. Once drained, rinse under warm water to remove the out layer of starch that makes the noodles stick together. Divide the noodles over your bowls.
  4. Once the tofu is golden and crispy on all sides, transfer to a bowl and set aside.
  5. Return the same pan to heat and add the oil. When hot, add the garlic and shallots and cook until lightly golden, about 3 minutes.
  6. Add the curry paste, lemongrass, kaffir leaves, and ginger. Sauté for a minute.
  7. Add the bell pepper, and cook for an extra 3 minutes.
  8. Add the snow peas and cook for only 30 seconds, before transferring the green blended broth to the pan. Allow this to come to a gentle simmer, and then remove from the heat once heated through.
  9. Remove the lemongrass and kaffir leaves before serving.
  10. Finally, squeeze in the lime juice, stir, and then ladle the broth over top of the noodles.
  11. Add the tofu to the top of the bowl, and add any desired garnishes. Enjoy!

Notes

  • Variations: add any additional veggies that you like, such as broccoli, broccolini, mushrooms, or zucchini.

Storage

  • If batch-making ahead of time, store the cooked noodles and broth separately and combine once heated, otherwise the noodles soak up too much of the broth and become too soft.
  • Store in an airtight container in the fridge for up to 3 days.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 48%

dry brown rice noodles

Proteins 13%

extra firm tofu

Fruits & Veggies 39%

fresh spinach

fresh basil

clove garlic

shallot

vegan Thai green curry paste

stalk of lemongrass

dry kaffir lime leaf

freshly grated ginger

yellow bell pepper

fresh snow peas

lime

Calcium

extra firm tofu

Fat

vegetable oil

canned full-fat coconut milk

vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Amy - Sept. 6, 2021, 3:37 a.m.

Delicious! My store didn’t have lime leaves and I used shredded Brussels and French green beans for my veg. I also added more bouillon for some salt.
Anyone have other ideas for protein? I’m trying to adjust to more tofu but I just don’t like the taste yet.

PUL Team - Sept. 6, 2021, 6:12 p.m.

Hey Amy, lovely vegetable ideas! Chickpeas, lentils, cashews, tempeh or smoked tofu are some alternative ideas for the protein 😊 Do let us know if you find any nice pairings!


lara - Sept. 4, 2021, 7:23 p.m.

wow it’s soooo beautifully green! i added more veggies and used udon noodles instead of the rice noodles. and damn the textures and flavours are on point!! thanks for all the wonderful work you do and for providing these delicious recipes that are always easy to follow and so customisable 😍💚

PUL Team - Sept. 5, 2021, 3:09 a.m.

Hey there, Lara! Awe this means so much to hear. Thanks for being here and supporting PUL 💚


Tales - Aug. 5, 2021, 2:19 p.m.

Is there a replacement that can be used for the vegetable bouillon cube? Usually the ones I find from the store have too much sodium.

PUL Team - Aug. 5, 2021, 4:17 p.m.

Hey there, Tales! The vegetable bouillon cube and water can be substituted for vegetable stock or broth, so ~2 cups in this recipe. We recommend giving it a taste test, and adding more salt if you think it needs it. Hope you enjoy the soup 🌻


Henni - July 25, 2021, 8:34 p.m.

We made this soup with my friend a while ago! Super good and beautiful to eat. Now that I still have some green curry paste left and my garden provides me with basil and other goods I will make this tomorrow again!

PUL Team - July 27, 2021, 6:09 p.m.

So glad you enjoyed it, Henni!


Vivian H. - July 23, 2021, 11:21 a.m.

I can't get enough of this recipe because it's so delicious.


Amy Stieg - July 14, 2021, 10:31 p.m.

Healthy, simple, yummy, versatile! This recipe is a staple in our household. I make the green yumminess/tofu in the beginning of the week and keep adding veggies throughout the week at various meals!
The only changes I made was addi g an additional bullion cube and I use the entire jar of green curry paste.

PUL Team - July 18, 2021, 1:34 a.m.

Thank you for sharing your review, Amy, it's so appreciated :D


Patrizia - July 14, 2021, 7:03 p.m.

The soup was delicious and healthy. It was also very green just like in the photos. I used chickpeas because no tofu left. One question. Where do you get your plates and bowls from. They are beautiful.

PUL Team - July 18, 2021, 1:24 a.m.

So happy to hear, Patrizia, and thanks for the question! A good number of our plates and bowls are from thrift stores - always very unique finds there! Others were purchased from local Dutch shops, such as Dille & Kamille or local potters in neighbouring towns. One of the more common rustic ceramics you might be seeing are those we purchased from NomLiving 🙂


Marta - July 10, 2021, 8:27 p.m.

I absolutely loved this soup!!
I didn't know it was so spicy, though. I made it for my father and he couldn't even eat it (😂😂 he's not used to spicy foods at all), so I ended up having his too, hahaha.
Now it's one of my favorites for cold times!!

PUL Team - July 16, 2021, 3:57 a.m.

Hey Marta, so glad you enjoyed the recipe! Indeed, green curry paste can pack in quite a bit of heat 😅 Thanks for the feedback, we've updated the description to more clearly indicate for others that this recipe is spicy one 🔥 Thanks for taking the time to share your review with us 🥰


Victoria - July 8, 2021, 7:38 p.m.

I love the vibrant green of your broth! The broth was lighter than I thought, probably because I had to reduce the amount of green curry paste since my fiance can't take that much spice.


Angeliki - July 7, 2021, 2:38 p.m.

Hi Sadia
I tried the recipe and have a few remarks:

1. I have very low experience with soya products and especially with tofu. I used coconut oil in the pan and it was sticking very much, to the point that I changed the pan to an non-stick one and added olive oil, where I am also more experienced. The last time I cooked soya, minced one, it stuck and burnt the whole food, I had to throw it. This isn't happening with vegetables or fish, meat, until now. What is your opinion about cooking soya? What is the most appropriate pan or oil?

2. The broth wasn't as green as in your photos or video. I added more spinach, a bit more than 50gr and it was still lighter than yours. Are you sure you used only 30gr? Plus the basil...

3. I was missing salt and added it on top. Don't you use this basic ingredient here? Apart from the tofu. Or is it hidden in your green curry?

Thanks
Angeliki

PUL Team - July 8, 2021, 7:51 a.m.

Hello Angeliki, thank you for your patience with this recipe! Below are our responses following the same numbers to your wonderful questions:

1. Cooking tofu can be a challenge sometimes. It's awesome you've stuck through and experimented already though! Using a non-stick pan, lowering the heat, and adding a touch more oil (such as vegetable oil) should help with this. It may also be tempting to stir it a lot, but sometimes letting it sit undisturbed at a lower temperature can do wonders. Once the proteins in tofu cook, they naturally "let go" of the pan more easily 🙂
2. We did indeed use the amount of spinach indicated, but different varieties of spinach/basil might leach more green into the sauce when blended. Not to worry if it's not as green 💚
3. In this recipe, we used vegetable bouillon cubes which already contains quite a bit of salt. We're glad you were able to adjust the recipe based on your preferences though 😃

We hope this helps! Happy cooking 🤗

Angeliki - July 8, 2021, 10:43 a.m.

Thank you, very helpful info about soya and esp. tofu. I will try to apply it next time and hope it will bake more time in lower heat. I was not excited with the taste of it, it reminds me of egg white, somehow, and I'm missing the yolk...

Similar taste I experienced when I tasted once microfoods (Tenebrio molitor from livinfarms), which was an experiment of a culture of worms for protein food, substituting meat or fish... Interesting!

For points 2 and 3, you may be right, it's not so important.

More important: I found this recipe too hot (spicy?) for my taste so I will not do it again. I used only 50 gr of green curry and it turned too hot.

But I will try your other options. Any ideas how to use the rest of my lemongrass and spinach?

PUL Team - July 16, 2021, 3:32 a.m.

No problem, Angeliki! Everyone has their own preferences, although we hope you enjoy the tofu if you give it another try. You're welcome to adjust to spices/curry paste to make the recipe less spicy as well. For a more subtle spice, you may enjoy our peanut butter curry soup more: pickuplimes.com/recipe/peanut… 😃

For the lemongrass and spinach, you could use them up in other soups, curries, stirfry, or salads. For example, lemongrass may be a fun addition to our miso soup which already includes spinach: pickuplimes.com/recipe/to-go-… . Happy cooking 🤗

Angeliki - July 16, 2021, 7:49 a.m.

Thank you!
Keep well!


Caro - June 22, 2021, 11:25 a.m.

This soup is the first Thai recipe that I've ever made so I was a bit nervous. It turned out to be one of the most fragrant and delicious dishes I've ever eaten! Definitely gonna make this one again :)

PUL Team - June 24, 2021, 5:44 a.m.

So incredible to hear, Caro, thank you for the glowing review!


Cris S - June 5, 2021, 3:41 p.m.

A very fragrant taste this one! Plus anything with crunchy marinated tofu is amazing!


Alica - May 27, 2021, 4:55 p.m.

Do you have any suggestions to adapt it to low FODMAP? (in particular with garlic and shallots). All your recipes look so tasty and I would hate to miss making them just because of this...

PUL Team - May 28, 2021, 2:09 a.m.

Hi Alica! We'd suggest using garlic-infused olive oil to help add the garlic flavour without the added fructans for a garlic substitute. Using chives or adding the top green part of green onions can be added at the end of cooking to help mimic the shallot if you enjoy these. If you’re looking for further support related to dietary concerns, we recommend finding a dietitian in your area who can support you ✨🤗


Keisha - May 26, 2021, 12:28 a.m.

Do you think the broth in this recipe would freeze well? Without the noodles and tofu?

PUL Team - May 26, 2021, 4:53 a.m.

Hey there, Keisha! We haven't personally tested it out, but we imagine the cooled broth would freeze well in an airtight container for up to 3 months 😊 Let us know how it goes if you give it a try!


Alexandria Morales-Garcia - May 19, 2021, 3:30 a.m.

My curry paste was mild so I added more. It wasn't a pretty green color but it was super tasty!!


Marija - April 23, 2021, 5:19 p.m.

Great combination of flavors. Also, a receipt for broth I am using in may other dishes - just in that case I don't use vegetable bouillon cube and that amount of water :)

PUL Team - April 24, 2021, 3:38 a.m.

Hey Marija, super cool to hear! You can also vegetable broth in place of the bouillon cubes in recipes if you’d like. Just substitute the water with vegetable broth and omit the bouillon cubes. Glad you enjoyed the recipe :)


Lisa - April 14, 2021, 7:31 a.m.

Made this yesterday for lunch, using yellow curry paste instead of the green, since this was what I had at home. Still worked, it was very tasty, the whole family loved it!

PUL Team - April 16, 2021, 6:36 p.m.

We're so glad your family enjoyed it, Lisa! Thank you for sharing :D