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–+ servings
Noodle bowl with tofu cubes, broccolini, red peppers, herbs, and sesame seeds.
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Thai Green Curry Noodle Soup

Creamy vegan Thai green curry noodle soup with coconut milk, veggies, and tofu. Ready in under 30 minutes, in one pot, perfect for weeknights.
Course Dinner
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 serves
Calories 727kcal

Ingredients

  • 400 ml Light coconut milk can
  • 1 cup Water
  • 2 tbsp Thai Green Curry paste
  • 2 pieces Kaffir lime leaves
  • 2 tbsp Soy sauce
  • 1 medium Carrot julienned or peeled into ribbons
  • ½ medium Broccolini
  • 1 piece Red Pepper thinly sliced
  • ¼ cup Frozen Peas
  • 300 g Firm tofu cubed
  • 2 Dried Ramen Noodles

To Serve

  • 2 pieces Green Onions sliced
  • Fresh Cilantro (coriander) leaves 
  • Lime wedge

Instructions

  • Twist and squeeze the kaffir lime leaves but without breaking them to bruise them. This helps release their fragrance. 
  • Scoop out roughly 2 tbsp of top part of coconut milk from can. Add to a large saucepan. Stir in the Thai green curry paste and stir for 1-2 minutes until fragrant.  
  • Add in the remaining coconut milk, water and soy sauce. Bring to a gentle simmer. 
  • While the broth is heating, prepare the vegetables and tofu. 
  • Add the noodles, carrot, broccolini, red pepper, peas and firm tofu to the pot. Cover with and simmer for 4 minutes, or until the noodles are tender and the vegetables are cooked but still crisp.  
  • Serve into bowls, then top with sliced green onions and cilantro leaves. 

Nutrition

Calories: 727kcal | Carbohydrates: 74g | Protein: 26g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 2940mg | Potassium: 366mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7785IU | Vitamin C: 15mg | Calcium: 265mg | Iron: 7mg