What are the best noodles to use for Thai Green Curry Noodle Soup?

Rice noodles are traditional and work beautifully because they absorb the curry broth without overpowering it. Medium-width rice noodles are ideal, though you can experiment with glass noodles or even udon for a different texture. Just remember to cook them separately and add them to the bowl right before serving.

How do I make my Thai Green Curry Noodle Soup more or less spicy?

You can control the spice level by adjusting the amount of green curry paste or the type of chilies you use. For a mild soup, use less curry paste and remove the chili seeds. For extra heat, add more paste or stir in some sliced Thai green chilies before serving.

Can I make Thai Green Curry Noodle Soup vegetarian or vegan?

Yes, absolutely. Replace the fish sauce with soy sauce or a vegan fish sauce alternative and use tofu instead of chicken. You’ll still get that beautiful aroma and depth of flavor, as the herbs, spices, and coconut milk remain the core of this dish.

What makes Thai Green Curry Noodle Soup different from other Thai curries?

Thai Green Curry Noodle Soup stands out because of its broth-based texture and balance of spice and creaminess. Unlike thicker curries served over rice, this one blends the elements of a soup and a noodle dish. The result is a light yet deeply flavorful meal that captures the best of both worlds.

Thai Green Curry Noodle Soup Recipe – Delicious & Authentic Thai Comfort Food

Description

A rich, aromatic Thai Green Curry Noodle Soup made with coconut milk, green curry paste, tender chicken or tofu, broccolini, and fresh herbs, delivering an authentic Thai flavor in every spoonful.

Ingredients

Scale

1 tablespoon olive oil
1–2 extra fat shallots, finely diced
1/4–1/2 cup store-bought green curry paste (or homemade)
4 cups chicken or vegetable broth
Optional additions: 1 tablespoon chopped lemongrass, 3–4 slices galangal, 4–6 kaffir lime leaves
8 ounces chicken breast or crispy tofu, sliced thinly
8 ounces broccolini, halved lengthwise
1 (13.5-ounce) can coconut milk
2–4 teaspoons fish sauce or vegan fish sauce
Juice from half a lime (more to taste)
1 teaspoon brown sugar or honey (optional)
1/4–1/2 cup fresh basil leaves, packed
6–8 ounces dry rice noodles, cooked per package directions
Garnish: bean sprouts, lime wedges, scallions, fresh Thai basil

Homemade Green Curry Paste:

6–8 green chilies (jalapeño or serrano), seeded
4 garlic cloves
2 shallots, sliced
3 (4-inch) lemongrass stalks, thinly sliced
1/4 cup galangal root, thinly sliced
1/4 cup ginger, thinly sliced
3 scallions
1/2 bunch cilantro with stems
3 kaffir lime leaves or 1 tablespoon lime zest
1 tablespoon ground coriander
1 teaspoon cumin
1 teaspoon salt

Instructions

Prepare the green curry paste by finely slicing lemongrass, galangal, and ginger. Blend all paste ingredients in a food processor until smooth. Store in the fridge for up to a week or freeze.
Heat olive oil in a medium pot over medium heat. Add diced shallots and sauté until golden.
Add the curry paste and cook for 1–2 minutes to release the flavors.
Pour in the chicken or vegetable broth and optional additions (lemongrass, galangal, lime leaves). Simmer for 5–7 minutes.
Add chicken or tofu and broccolini, simmering until the protein is cooked and the broccolini is tender.
Stir in coconut milk gently and avoid boiling to prevent curdling.
Add fish sauce, lime juice, and brown sugar or honey if using. Adjust to taste for salt, spice, and sourness.
Blend 1 cup of the coconut broth with fresh basil until vibrant green, then stir it back into the soup for color and freshness.
Warm the soup briefly, but do not boil, to maintain color and flavor balance.
Divide cooked noodles among serving bowls and pour the hot curry broth over top.
Garnish each bowl with bean sprouts, lime wedges, scallions, and fresh Thai basil.
Serve immediately and enjoy your authentic Thai Green Curry Noodle Soup.

Notes

To make vegetarian or vegan Thai Green Curry Noodle Soup, replace fish sauce with soy sauce or vegan fish sauce and use tofu as the protein.
Do not boil the coconut milk to avoid curdling; gentle simmering keeps it creamy.
Store the broth and noodles separately to maintain texture when reheating.
Adjust the heat level by varying the amount of green curry paste or chilies.
For meal prep, prepare the broth ahead and add noodles and herbs just before serving.

Nutrition

Serving Size: 2 cups
Calories: 380
Sugar: 5g
Sodium: 820mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 20g
Cholesterol: 35mg

Keywords: Thai Green Curry Noodle Soup, Thai curry soup, coconut milk soup, Thai noodles, green curry paste, authentic Thai recipe