Main image of Coconut Thai Green Curry Noodle Soup

Coconut Thai Green Curry Noodle Soup

30 min



Curries can be found all over the world, but the green curry originates from central Thailand. In our time travelling through Thailand, we enjoyed curries for breakfast, lunch, and dinner without ever growing tired 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 as well.



30 min


5 min


25 min


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tree nut

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

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


  • 6.3 oz (180 g)
    dry brown rice noodles
  • 1 tsp (5 mL)
    vegetable oil
  • 4
    cloves garlic
  • 1
  • 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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  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!


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


  • 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.

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


vegan Thai green curry paste

stalk of lemongrass

dry kaffir lime leaf

freshly grated ginger

yellow bell pepper

fresh snow peas



extra firm tofu


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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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