Thai Green Curry Noodles
A fragrant coconut green curry broth ladled over rice noodles with crisp vegetables and fresh herbs.
The key is to build the broth with good quality green curry paste and to add the vegetables at the very end so they keep their snap. A squeeze of lime and a shower of fresh herbs just before serving lifts everything.
It's a one-pot broth, ready in about half an hour, and endlessly adaptable to whatever vegetables you have in the fridge. Perfect for a weeknight dinner that feels special.
Ingredients
- 200 g dried flat rice noodles (banh pho or similar)
- 1 tablespoon coconut oil or neutral oil
- 3 tablespoons Thai green curry paste (adjust to taste)
- 400 ml full-fat coconut milk
- 600 ml vegetable stock
- 2 stalks lemongrass, bruised and cut into 5 cm lengths
- 4 kaffir lime leaves, torn
- 1 tablespoon soy sauce or tamari
- 1 teaspoon palm sugar or brown sugar
- 200 g firm tofu, pressed and cut into 2 cm cubes
- 1 red bell pepper, deseeded and thinly sliced
- 100 g green beans, trimmed and cut into 3 cm pieces
- 1 small zucchini, cut into half-moons
- 100 g sugar snap peas or snow peas
- 150 g cherry tomatoes, halved
- 1 handful Thai basil leaves
- 1 handful fresh cilantro, roughly chopped
- 2 spring onions, thinly sliced
- 1 lime, cut into wedges
- Fresh red chili slices, optional
Instructions
- Soak or cook the rice noodles according to the package instructions until just tender. Drain, rinse briefly under cold water to stop them sticking, and set aside.
- In a large pot or wok, heat the coconut oil over medium heat. Add the green curry paste and fry for 1–2 minutes until fragrant and slightly darkened.
- Pour in a splash of the coconut milk and stir to dissolve the paste. Then add the remaining coconut milk, vegetable stock, lemongrass, kaffir lime leaves, soy sauce, and sugar. Bring to a gentle simmer and cook for 8–10 minutes to infuse the broth.
- Add the tofu cubes and simmer for 3 minutes to heat through.
- Add the red pepper, green beans, and zucchini. Simmer for 3–4 minutes, until just tender but still crisp.
- Stir in the sugar snap peas and cherry tomatoes and cook for 1 minute more. Taste the broth and adjust with more soy sauce or sugar if needed. Remove the lemongrass stalks and lime leaves if you prefer.
- Divide the cooked noodles among four deep bowls. Ladle the curry broth and vegetables over the noodles.
- Top with Thai basil, cilantro, spring onions, and chili slices if using. Serve with lime wedges to squeeze over.
Cook’s tips
- Fry the curry paste in oil before adding liquid to bloom its flavours.
- Add delicate vegetables like snap peas and tomatoes at the very end to keep them crisp.
- If you prefer a thicker broth, simmer it uncovered for a few extra minutes.
Substitutions
- Use any mix of vegetables: broccoli, bok choy, or mushrooms work well.
- For a pescatarian version, replace tofu with raw shrimp added in the last 3 minutes of cooking.
- Rice noodles can be swapped for vermicelli or soba noodles.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will absorb liquid, so reheat with a splash of water or stock.
FAQ
Can I make this Thai green curry noodle bowl vegan?
Yes, this recipe is already vegan if you use vegan green curry paste and soy sauce or tamari. Check the curry paste label for shrimp paste, which is sometimes included.
What type of noodles are best for green curry?
Flat rice noodles (like those used for pad see ew) or thin rice vermicelli both work well. They soak up the broth without becoming mushy.
How spicy is this dish?
The heat level depends on the curry paste. Start with 2 tablespoons for a milder broth and add more to taste. You can also add fresh chili slices at the table.
Can I add protein to this recipe?
Absolutely. Cubed tofu is included, but you can also add cooked shrimp, sliced fish cake, or extra vegetables like edamame for more protein.
