Thai Green Curry Noodle Soup

There are two types of people in this world: those who consider soup a meal and those who don’t. I am firmly in the former camp. I love a good warming winter soup for dinner. Now, to be fair to those of you in the latter “soup is not a meal” camp, I think you have probably just been conditioned to think of soup as your traditional appetizers… blended vegetables and stock. And in those cases, I agree!

But this Thai Green Curry Noodle Soup is different. It has all the components of a satisfying meal: fats, carbs, veggies and tofu for protein. It’s hearty, filling and gets you a little sweaty on nights when you’d normally be rugged up on the couch shivering in your pajamas.

Soup Season

I made this recipe after being inspired by the wondrous autumn trend on Food Tok that is “Soup Season.” I love the romanticizing of what would otherwise be, let’s face it, quite a cold, miserable time of year. It’s also a great time of year to take (imaginary or real) vacations to warmer, sunny destinations like beautiful Thailand. I’ve travelled there twice, taken cooking classes and I love experimenting with the Thai cuisine principles of balancing sweet, salty, spicy and sour.

I’ve made so many Thai inspired recipes since going vegan, and they are some of the most popular recipes on my blog – particularly my Thai Peanut Chickpea Curry and a new one is my Red Curry Dumpling Soup.

I also have a Healthy Instant Noodle Soup that is brothier and great for lunch meal prep. I’m always looking for ways to enjoy my favorite comfort foods in a way that is more nutritionally complete, balanced and wholesome. I think this Green Curry Noodle Soup does the perfect job of that.

Why You’ll Love This Recipe

Rich, creamy broth: The green curry and coconut milk broth is the hero of this recipe that brings all the ingredients together. They complement each other perfectly and with a few extra additions like soy sauce, kaffir leaves and lime, it tastes incredible.
Balanced and nutritious: Lots of veggies and extra firm tofu for protein, plus the carbs from the ramen make this undoubtedly a complete meal.
30 minutes, one pot: This is a seriously low effort meal, made in just one pot, with store bought curry paste. It doesn’t take long to cook but really does taste like restaurant takeout. Perfect easy dinner for weeknights after a long day.

Ingredients You’ll Need

Here’s your shopping list for Thai Green Curry Noodle Soup. Jump to the recipe card at the bottom of this page for the exact measurements.

Light coconut milk
Water
Thai green curry paste (I like Maesri brand but it is quite spicy – choose one you know and like already)
Kaffir lime leaves
Soy sauce
Carrots
Broccolini
Red pepper
Frozen peas
Dried Ramen noodles
Green onions
Fresh cilantro (coriander) leaves
Lime

Instructions

Making this soup is so easy! You’re basically layering flavors and simmering a broth, then adding inclusions. Everything is in the one pot (yay) so you won’t be spending hours cleaning up. The detailed instructions are in the recipe card below, but here’s a quick guide.

Curry paste sizzling in a pot with a wooden spoon.

Step One: Scoop the thick part of the coconut milk into a saucepan, add the Thai green curry paste, and stir until fragrant.

Coconut milk being poured into curry paste in a pot.

Step Two: Pour in the remaining coconut milk, water, soy sauce and kaffir lime leaves, then bring to a gentle simmer.

Raw noodles, broccolini, carrot, and red pepper added to broth.

Step Three: Add the noodles, tofu, and vegetables to the pot, and cover.

Simmering pot with noodles, broccolini, tofu cubes, peas, and peppers.

Step Four: Let them cook until the noodles are tender and the vegetables are just cooked – they will still be crisp.

Creamy broth being ladled over noodles, tofu, and vegetables in a bowl.

Step Five: Serve in bowls, garnished with sliced green onions, fresh cilantro, and a wedge of lime.

Noodle bowl topped with tofu, broccolini, peppers, herbs, and sesame seeds.

Substitutions

The great thing about this recipe is that it’s really a recipe for the broth. The add-ins are flexible, take my recipe as a guide and use what you have. Here are some specific suggestions and things to keep in mind:

Coconut Milk: I use light as it’s lower in fat, but full-fat coconut milk would be extra delicious (just a bit heavier on the calories). I don’t recommend using anything other than canned coconut milk though and please make sure it is unsweetened.
Noodles: I made mine with ramen but any will work – just make sure to cook them sufficiently based on the times on the packet. I think soba, hokkein, singapore or rice noodles would all be delicious.
Protein: Instead of tofu, you could use tempeh or even edamame.
Vegetables: As long as you cut your vegetables finely enough so they can cook quickly in the broth, then anything will work. Bok choy, edamame, snap peas, mushrooms, or baby corn would all taste great.
Spice Level: Green curry is known for being spicy. If you’re sensitive to heat, this probably isn’t the recipe for you, OR use a brand you’ve tried before so you know what to expect. You can also reduce the amount of curry paste, or try a milder recipe like my Yellow Curry Noodle Soup (it’s very similar to this one but much milder).

Storage

This soup tastes best eaten immediately, as the noodles will begin to soften and soak up the broth when stored. It’s perfectly safe to eat the leftovers though, just keep in mind the noodles may be a bit on the soggy side and the broth will thicken. Store the leftovers in an airtight container in the refrigerator for up to 3 days.

I don’t recommend freezing.

Expert Tips

Don’t overcook the veggies! They should be lightly cooked, still crisp and vibrant in color.

FAQ

Can I use a different type of noodle for this recipe?

Yes, any is fine, just follow packet instructions for timing. Rice noodles, udon, hokkein or Singapore noodles will all work well.

What can I use instead of Thai green curry paste?

If you don’t have Thai green curry paste, you can use red or Massaman curry paste for a slightly different but still delicious flavor. Or try my Yellow Curry Soup instead.

Close-up of noodle bowl with tofu, broccolini, carrots, and fresh herbs.

I hope you love this Thai Green Curry Noodle Soup and it brings some warmth to your soup season! I’d love to know what you think of it. You can leave a review below the recipe or post a photo on Instagram and tag me (my handle is @glowdiaries___) so I can re-post your photos to stories 🙂