These Thai Green Curry Noodles boast a flavorful broth made with coconut milk and fresh ingredients. Fill your bowl with fresh veggies, shrimp, tofu, and rice noodles for a flavorful easy weeknight dinner recipe.
30 Minute Thai Green Curry Noodle Soup
If you love curry dishes then this is the perfect recipe for you to try! Commonly found in Thai restaurants and Thailand, this popular dish is actually very easy to make at home!
All you need is a few ingredients that you can find at your local Asian market, or in the international section of your grocery store.
Can’t find it in-store? No problem, grab all of the hard-to-find ingredients for your Thai Green Curry online.
Thai Green Curry With Rice Noodles
I highly recommend you use rice noodles in this Thai green curry with rice noodles dish, however, if you don’t have them on hand. Prepare the noodles you do have on hand as directed on the box and then proceed with the next steps in the recipe.
Rice noodles in my opinion are extremely versatile and are used throughout many Asian dishes.
There are a few Filipino recipes that I am absolutely obsessed with that use rice noodles. For example, we have a Filipino noodle dish called Pancit Palabok.
A rice noodle dish smothered in a shrimp sauce and then mixed with your choice of meat or seafood. It is then generously topped with sliced boiled eggs and plenty of green onions.
Thai Green Curry Noodle Soup
This easy under 30-minute meal Thai Green Curry Noodle Soup serves as a great weeknight dinner option. Featuring a million ways you could dress this dish up, switching up the proteins and adding different veggie options. This fully customizable dish will surely become one of your family’s favorite go-to meals.
How To Make Curry Paste
To make the curry paste for this Thai green curry noodle soup, you will need some specific ingredients. I do not suggest you sub any ingredients out as these spices give this dish it’s unique flavor.
To make the curry paste simply place all the ingredients in a blender jar, or an emulsion blender and process it until a smooth paste forms. The paste should be smooth and not chunky.
Curry Paste Ingredients
- Coriander seeds
- Cumin seeds
- White peppercorns
- Chopped Green chilies
- Thai basil leaves
- Sliced Lemongrass stems
- Chopped Galangal
- Chopped Garlic
- Kaffir lime leaves
- Chopped Coriander stems or roots
Try My Other Asian Inspired Recipes
- Try my family’s secret recipe for Filipino Chicken Adobo, this popular Filipino dish has been passed down from generation to generation. Simmered in a savory sauce with soy sauce, bay leaves, and other spices low and slow, so the meat falls off the bone.
- Try my stress-free Pressure Cooker Filipino Leche Flan. This Filipino version is made with eggs and milk for a custard-like texture, giving you a thick and smooth Leche flan that comes topped with homemade caramel sauce. It completes any celebration or event and is found at many Filipino dessert tables.
- Maja Blanca is a popular Filipino dessert, its thick creamy custard texture is sweet with bits of yellow corn and topped with homemade Latik.
- From FindingDebra.com, she shares her Mom’s Pepper Steak Recipe with Rice. Full of veggies and a special secret sauce using ingredients you might already have on hand!
For the Curry Paste
- 1 tsp - Coriander seeds
- ½ tsp - Cumin seeds
- ½ tsp - White peppercorns
- 2-3 Chopped Green chilies
- 10-12 Thai basil leaves
- 2 tbsp - Sliced Lemongrass stems
- ½ tbsp - Chopped Galangal
- 1 tbsp - Chopped Garlic
- 3-4 Kaffir lime leaves
- 2 tbsp - Chopped Coriander stems or roots
- 4 tbsp - Water
For the Soup
- 200g - Cleaned prawns
- 200g - Rice stick noodles
- 1 ½ cup - Coconut milk
- 1 ½ cup - Seafood stock or Chicken stock
- 2 tbsp - Palm sugar
- 2 tbsp - Fish sauce
- 2 tsp - Salt
- 1 cup - Chopped vegetables of your choice
- 150g - Tofu
- 2 tbsp - Chopped chives
- 1 Red chilli sliced
- 2 tbsp - Coconut oil / Peanut oil
- 1 tsp - Tamarind paste
For the Curry Paste
- Place all the ingredients in a blender jar or an emulsion blender and process it until a smooth paste forms.
For the soup
- Place a large pan on the heat and add the oil.
- Add the green curry paste to the pan and saute it for a few minutes.
- Add the veggies and saute it for another 2 minutes.
- Now add the stock, coconut milk, fish sauce, palm sugar, tamarind paste, and salt.
- Give it a stir and let it cook for 10-15 minutes.
- In another pan bring some water to a boil and add the rice stick noodles in. Let it cook for 5 minutes or as per instructions in the pack. Drain all the excess water.
- In a saute pan, add some oil and pan-fry the prawns and sliced tofu.
For assembling the soup
- You can add the cooked noodles, grilled prawns, and tofu into the soup, heat it for 5 minutes, and serve with some chopped chives, fresh Thai basil, and some chopped red chilies.
- You can also add the cooked noodles to the serving bowl, add a few prawns, grilled tofu, and pour the soup into the bowls. Top it up with some chopped chives, fresh Thai basil, and some chopped red chilies.
Amount Per Serving: Calories: 808Total Fat: 44gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 175mgSodium: 430mgCarbohydrates: 60gFiber: 6gSugar: 14gProtein: 46g