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Coconut Thai Green Curry Noodle Soup

30 min

Main

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 oz (375 g)
    firm tofu, pressed, cut into 1 cm cubes
  • ¼ tsp
    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, minced
  • 1
    medium shallot, finely chopped
  • 3 Tbsp (75 g)
    Thai green curry paste
  • 1
    stalk of lemongrass, smashed (optional)
  • 3
    dried kaffir lime leaves (optional)
  • 1 tsp (2 g)
    freshly grated ginger (optional)
  • 1
    bell pepper, thinly sliced
  • 1½ cups (94 g)
    fresh snow peas
  • ½
    lime, juiced

Optional garnish

  • chili flakes
  • fresh basil
  • lime slice
  • fresh bean sprouts

Directions

  1. Add the oil to a large pan on medium-high heat. When hot, add the tofu and sprinkle with salt. Cook until golden on all sides, about 8 - 10 minutes.
  2. Meanwhile, add the green broth ingredients to a blender. Blend until smooth.
  3. Add the rice noodles to a large bowl and pour boiling water over top to submerge. Drain after 2 minutes once the noodles are al dente* and rinse under warm water. Divide the noodles into 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. SautΓ© for a minute.
  7. Add the bell pepper, and cook for an extra 3 minutes.
  8. Add the snow peas and cook for 30 seconds, before transferring the green blended broth to the pan. Turn off 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

  • * Refer to package instructions as you may need to cook your noodles differently.

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.
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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 & Starches 48%

• dry brown rice noodles

Proteins 13%

• firm tofu

Fruits & Veggies 39%

• fresh spinach

• fresh basil

• clove garlic

• medium shallot

• Thai green curry paste

• stalk of lemongrass

• dried kaffir lime leaf

• freshly grated ginger

• bell pepper

• fresh snow peas

• lime

Calcium

• 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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Steph LP - March 9, 2024, 9:29 p.m.

Very good, not really a green curry though but would do it again!

Reply
Florian - Dec. 3, 2023, 8:21 p.m.

Made this following the 2€ budget challenge. The groceries cost at least three times more (Dec 23 Germany). The recipe comparatively annoying to make and neither me nor my hubby liked the results much. It was meh. Next time I would swap one cup of coconut for plant based milk. But I will not make this recipe again.

PUL Team - Dec. 4, 2023, 4:25 a.m.

Hey Florian, we're sorry to hear the recipe didn't turn out as expected. We did this €2 budget almost three years ago in the Netherlands so unfortunately prices have likely gone up since then and can vary worldwide. We'll note down the feedback to help us improve and grow though. In the meantime, we hope you enjoy our other recipes more if you give any a try πŸ’›

Luiza Alice - Jan. 17, 2024, 7:12 p.m.

Hey! Don’t know if you know- traditional Thai curry recipes don’t use bouillon ( that paste is Boulion), spinach, additional garlic nor shallot, nor ginger- as it’s in the paste.
Also fish sauce ( I heard of vegan versions made of seaweed) is a MUST. 1 tbs for 2/3 portions.
Ahha, I looove Thai curry, and never met a person who doesn’t like it, so was astonished seeing this.
Maybe you can try the β€˜simpler’ version and give it another try :)

Reply
Anna and Manu - Nov. 15, 2023, 1:12 a.m.

We’ve tried this recipe several times: it is so delicious!! Our special add on is one eggplant cut into cubes that cooks in the broth (a little before the snow peas)!

PUL Team - Nov. 15, 2023, 1:22 a.m.

Thanks a bunch for taking the time to share your experience with it, Anna and Manu, it's so appreciated πŸ₯°

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Taylor - Sept. 21, 2023, 4:02 a.m.

I will definitely be making this again! πŸ’š

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Margaret - Aug. 31, 2023, 5:32 a.m.

The first meal I made in my new apartment! Fun, delicious, and lasted me 5 days!

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Daphne - Aug. 8, 2023, 9:43 a.m.

Lovely soup for a chill night in :)

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Shanely - July 8, 2023, 10:02 a.m.

Love this recipe!!
This has become one of our weekly go to dinners.

Reply
Katharine - July 1, 2023, 12:56 p.m.

Delicious! So nice and freshing yet filling in winter

Reply
Ashley - June 27, 2023, 10:08 p.m.

I’ve been making this since it was posted on Youtube years ago, it’s incredible!!!

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Alex - Feb. 11, 2023, 4:43 p.m.

This is one of my go-to comfort foods in any season. I love the flavour, I love that it's packed with veggies, and mostly I love that it's so easy to make!! 10/10 would make again ie. have made MANY times :D

PUL Team - Feb. 11, 2023, 10:35 p.m.

So happy to hear, Alex, thank you!

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Manju - Feb. 3, 2023, 8:26 p.m.

I love this recipe. I want to ask you about the cookware that you use? What brand is it? Is it non-stick?

PUL Team - Feb. 4, 2023, 4:18 a.m.

Hey there, Manju, our cookware is from a company called Ambition and we also use a Le Crueset pot which are both non-stick. We got the flat skillet photographed in this recipe from a webshop called Dajar (dajar.co.uk/frying-pan-nature-28-cm-ambition). We hope this helps for now πŸ€—

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lottie - Jan. 30, 2023, 11:23 p.m.

Absolutely love this recipe!! when I'm not feeling in a noodle mood, rice is a brilliant substitute πŸ’•

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Ammu - Dec. 14, 2022, 8:26 a.m.

Today I tried this recipe, it just yum!!! The meal was just enough not more or less. Just perfect. Felt nourished and happy for good meal! Thank you for the recipe. And waiting for your App launch!

PUL Team - Dec. 14, 2022, 4:28 p.m.

So happy to hear, Ammu, and we hope to share more updates soon πŸ€—

Reply
Sharvani - Nov. 1, 2022, 9:22 p.m.

Made this tonight to try this recipe out. The depth of flavour makes it so hard to believe how simple and quick the recipe is - PERFECT for a university student like me :)

Spent the first few bites just marvelling at the recipe - thank you!!! Not to mention, what a beautiful green πŸ’š

PUL Team - Nov. 2, 2022, 4:44 a.m.

Thank you for the glowing review, Sharvani, it's so appreciated! Wishing you all the best in your studies πŸ’›

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Faith - Sept. 21, 2022, 1:45 a.m.

Just made this tonight & it is AMAZING!!! having moved to a US Midwestern town in the last 2 years I never get good curry but this totally satisfied my craving. Thank you!!!

PUL Team - Sept. 21, 2022, 11:34 p.m.

Woohoo! So thrilled it was enjoyed, Faith, thank you πŸ˜ƒ

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Melody - May 22, 2022, 8:37 p.m.

I love that I can come to your blog and find the recipe right at the top of the page. This blog is so beautiful that it might just become one of my happy places to hang out. :)

PUL Team - May 24, 2022, 1:21 a.m.

Awe thank you, Melody, it means so much 🌻

Reply
hanna - April 8, 2022, 5:53 p.m.

Thank you for sharing such good recipes - my boyfriend and I love this one and make it very frequently. Your work is very much appreciated! Always looking forward to new inspiration :)

PUL Team - April 10, 2022, 9:38 p.m.

Oh, Hanna, it means so much to hear 😊

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Nina - April 5, 2022, 4:08 a.m.

Delicious, savory, complex flavors β€” all around a winner! Thanks for sharing :)

PUL Team - April 5, 2022, 8:37 p.m.

A huge compliment, Nina, thank you!

Reply
Kate - March 23, 2022, 12:47 a.m.

This was so delicious! Definitely adding it into our regular meal rotation!

PUL Team - March 24, 2022, 12:22 a.m.

So glad it's being enjoyed, Kate, thank you!

Reply
MarΓ­a - March 15, 2022, 1:08 a.m.

Super easy to make and super delicious!! Thank you Sadia en PUL team for another great recipe.

PUL Team - March 15, 2022, 6:07 p.m.

Thank YOU, MarΓ­a, it means so much :)

Reply
Sophie - Feb. 23, 2022, 2:40 a.m.

Amazing!

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Chhaya - Sept. 27, 2021, 9:36 p.m.

I've made this curry soup, and it was delicious!! I had no kaffir lime leaves, with adding the lemon grass it's already very tasty! Leftovers for the next day, just as flavorsome. Eventually ate a small bowl of the browth, cold, and was surprised of how good that tasted. Good lunch idea when you have no microwave and delicious leftovers! :) Thanks for this recipe, will make it often, especially with the autumn coming soon

PUL Team - Sept. 29, 2021, 6:29 p.m.

Aw we appreciate this so much, Chhaya! So happy to hear the recipe was enjoyed πŸ˜ƒ

Reply
Chhaya - Sept. 27, 2021, 9:36 p.m.

I've made this curry soup, and it was delicious!! I had no kaffir lime leaves, with adding the lemon grass it's already very tasty! Leftovers for the next day, just as flavorsome. Eventually ate a small bowl of the browth, cold, and was surprised of how good that tasted. Good lunch idea when you have no microwave and delicious leftovers! :) Thanks for this recipe, will make it often, especially with the autumn coming soon

Reply
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!

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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 πŸ˜πŸ’š

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 πŸ’š

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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 🌻

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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!

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

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

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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

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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 πŸ™‚

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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 (πŸ˜‚πŸ˜‚ 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 πŸ˜… Thanks for the feedback, we've updated the description to more clearly indicate for others that this recipe is spicy one πŸ”₯ Thanks for taking the time to share your review with us πŸ₯°

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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.

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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 πŸ™‚
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 πŸ’š
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 πŸ˜ƒ

We hope this helps! Happy cooking πŸ€—

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… πŸ˜ƒ

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 πŸ€—

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

Thank you!
Keep well!

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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!

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

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

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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 βœ¨πŸ€—

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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!

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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!!

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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 :)

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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

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