Go Back
Thai green curry noodle soup serving

Thai Green Curry with Rice Noodles

This Thai green curry is a feast for your senses. Loaded with healthy vegetables and tofu and infused with flavorful Asian spices, it will warm up your soul. And it's easy to prepare, in less than 30 minutes.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Thai
Servings 2 servings

Ingredients
  

  • 150 g rice noodles

Curry soup

  • 2 tbsp coconut oil or peanut oil
  • 1 medium shallot finely chopped
  • 2-3 garlic cloves finely minced
  • 1 ginger knob finely minced - galangal would work better
  • 1½ - 2 tbsp green curry paste
  • 1 tsp preserved lemongrass fresh is much better
  • ½ tsp kaffir lime leaves paste (optional) fresh leaves are much better
  • 1 can of coconut milk 400 ml
  • ½ cup water or veggie stock 120 ml
  • ½ tsp salt or to taste

Toppings

  • 100 g broccoli florets
  • 2 medium bok choy
  • 70 g mushrooms I used small Champignons
  • 150 g firm tofu cut into small cubes
  • 1 small fresh green chili (optional) thinly sliced
  • fresh juice from 1 lime

Instructions
 

  • Prepare the noodles according to the package instructions; when cooked, drain them and run under cold water; set aside;
  • Heat the coconut oil in a large wok over medium heat; when it's hot, add chopped shallot, ginger and garlic and sauté for 2 minutes until fragrances are combined; stir from time to time;
  • Add green curry paste, lemongrass and kaffir lime leaves (if using paste) and sauté together for another 2 minutes; combine well al ingredients;
  • Add the coconut milk, water and salt and let it simmer over medium to low heat for 7-8 minutes;
  • Add broccoli and mushrooms, cook for 1-2 minutes over medium heat, then bring in the bok choy and tofu; give it a stir then add the noodles; let them cook together for a few seconds, then turn off the heat;
  • Drizzle over the fresh lime juice and put the green chilies on top, if using;
  • Transfer the curry into bowls and serve immediately.

Notes

  1. To be more efficient, prepare the rice noodles while the curry soup is simmering.
  2. The curry paste is usually quite salty; so, better taste the curry before adding salt to it.
  3. Don't overcook the vegetables; they'll turn mushy and tasteless.
  4. Fry the tofu cubes for more crunchiness.
Keyword green curry, thai curry