Coconut Thai Green Curry Noodle Soup

Ingredients

• 10 ml (2 tsp)vegetable oil
• 375 g (13.228 oz)firm tofu
• 1.25 ml (1/4 tsp)salt
• 400 ml (1 2/3 cups)canned full-fat coconut milk
• 1vegetable bouillon cube
• 480 ml (2 cups)cold water
• 30 g (1 cup)spinach
• 10 g (1/2 cup)fresh basil leaves
• 180 g (6.349 oz)brown rice noodles
• 5 ml (1 tsp)vegetable oil
• 4garlic cloves
• 1 mediumshallot
• 45 ml (3 tbsp)Thai green curry paste
• 1 stalklemongrass
• 3dried kaffir lime leaves
• 5 ml (1 tsp)grated fresh ginger
• 1bell pepper
• 225 g (1 1/2 cups)fresh snow peas
• 1/2lime

Instructions

1. 1

   Brown the tofu

   Heat 10 ml (2 tsp) oil in a large pan over medium-high heat. Add the tofu when the oil is hot, season with the salt and cook for 8–10 minutes, turning until golden on all sides.

2. 2

   Blend the broth

   While the tofu cooks, put the coconut milk, bouillon cube, cold water, spinach and basil in a blender. Blend until smooth.

3. 3

   Soak the noodles

   Place the rice noodles in a large bowl and cover with boiling water. After 2 minutes, when al dente, drain and rinse under warm water, then divide among serving bowls.

4. 4

   Set tofu aside

   Once crisp and golden on all sides, transfer the tofu to a bowl and set it aside.

5. 5

   Cook the aromatics

   Return the same pan to the heat and add 5 ml (1 tsp) oil. When hot, add the garlic and shallot and cook for about 3 minutes, until lightly golden.

6. 6

   Add curry flavours

   Stir in the green curry paste, lemongrass, kaffir lime leaves and ginger. Sauté for 1 minute.

7. 7

   Cook the pepper

   Add the bell pepper and cook for a further 3 minutes.

8. 8

   Heat the broth

   Add the snow peas and cook for 30 seconds, then pour in the blended green broth. Turn off the heat once the broth is heated through.

9. 9

   Remove whole leaves

   Take out the lemongrass and kaffir lime leaves before serving.

10. 10

    Finish with lime

    Squeeze in the lime juice and stir, then ladle the broth over the noodles.

11. 11

    Top with tofu

    Add the tofu to each bowl and finish with any garnishes you like.

What is Thai green curry noodle soup?

Green curry comes from central Thailand and takes its name from the green chillies used in the curry paste. This noodle soup builds on those bold, spicy flavours with a blended coconut broth, vegetables and rice noodles.

The tofu is browned separately, so it brings a crisp, savoury contrast to the smooth broth. Lime added at the end gives the rich coconut base a fresh, tangy edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 15g protein, 52g carbs, 25g fat.

The rice noodles and vegetables provide most of the carbohydrates, while coconut milk and the cooking oil contribute much of the fat. Tofu supplies the main protein, with smaller amounts from the other ingredients. For a more balanced plate, serve the soup with extra vegetables alongside or increase the vegetables in the bowl.

The green broth

Coconut milk, bouillon, water, spinach and basil are blended together before they go into the pan. This creates the soup’s green colour and an even, smooth base.

Build flavour in stages

Aromatics: cook the garlic and shallot until lightly golden before adding the curry paste, lemongrass, lime leaves and ginger. A brief sauté lets their flavours mingle without spending long in the pan.

Vegetables: give the pepper 3 minutes, then add the snow peas for just 30 seconds before pouring in the broth. This keeps the cooking sequence quick and avoids overcooking the peas.

Get golden tofu

Spread the tofu across the hot pan and cook it for 8–10 minutes, turning it until all sides are golden. Let it brown before turning so it can develop a crisp exterior.

Set it aside while you make the soup, then add it to the bowls at the end. Keeping it out of the broth until serving helps preserve its browned surface.

Cook the noodles just until tender

The rice noodles need only 2 minutes in boiling water before draining and rinsing. Check that they are al dente, since they will sit under hot broth when served.

Divide them into bowls rather than simmering them in the pan. This keeps the broth separate until you ladle it over.

Finish and serve

Remove the lemongrass and dried kaffir lime leaves before serving; they flavour the broth but are not meant to be eaten. Stir in the lime juice once the heat is off for a lively final note.

Serve the soup as soon as the broth is hot, with the tofu on top. Any desired garnish can be added at the table.

Recipe notes & tips

• Cut the tofu into evenly sized pieces so they brown at a similar pace.
• Blend the broth until smooth before adding it to the pan.
• Keep the noodles al dente after their 2-minute soak.
• Use a large pan so the tofu has room to brown.
• Remove the lemongrass and kaffir lime leaves before ladling the soup.
• Taste the broth after adding the lime and adjust only with ingredients already in the recipe.

Variations

• Milder curry: use less green curry paste for a gentler bowl.
• More greens: add extra spinach to the blended broth.
• Noodle swap: use another type of rice noodle, following its packet directions.
• Herb finish: add extra fresh basil leaves when serving.
• More lime: squeeze additional lime over the bowls for a sharper finish.

Common mistakes to avoid

• Crowding the tofu: it may steam rather than brown; cook it in a roomy pan.
• Turning the tofu too soon: give each side time to colour before turning.
• Over-soaking noodles: drain after 2 minutes, once they are al dente.
• Overcooking snow peas: add them just before the broth and cook for only 30 seconds.
• Leaving whole aromatics in the bowls: remove the lemongrass and kaffir lime leaves before serving.
• Boiling the finished soup: turn off the heat once the blended broth is heated through.

How to store

Store leftover broth and noodles separately in airtight containers in the fridge for up to 3 days; keep the tofu separate if possible. Reheat the broth gently in a pan until hot, and warm the noodles briefly in hot water before serving.

Frequently asked questions