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Thai Green Curry Noodle Soup

Soups are great for quarantine cooking. It's so easy to adjust ingredients to taste. This one called for very different amounts of each ingredient, but it turned out delicious all the same even with that many changes.

Soups are also great because you're really making the most out of your veggies if you make your own broth, which I do all the time. It just means boiling onion, carrot, garlic, and mushroom scraps, and now you're getting even more nutrients.

Thai Green Curry Noodle Soup

What I changed:

  • Changed the amounts on various ingredients

  • Use lime-infused EVO

  • Used dried lemongrass instead of paste

  • Used basil paste instead of fresh paste

  • Used sriracha

Source: Jennie's Healthy Eats | Serves: | Time: ~35 minutes


7.7 oz. package of brown rice noodles, water to cook with

2 tbsp lime infused olive oil

1 1/2 red #BellPepper, chopped

1 red onion chopped

1 medium carrot, chopped

1 celery stalk, chopped

4 cloves of garlic, chopped

1 tbsp freshly grated ginger

2 ½ tbsp Thai red curry paste

1 tbsp dried lemongrass (in a sasche to easily remove it before serving)

4 cups of vegetable broth (homemade to reduce sodium)

1 13.5 oz. can of light coconut milk

2 tbsp True Made vegetable sriracha

½ tsp salt

1 tsp chili powder

¼ cup fresh cilantro chopped

2 tbsp basil paste

1/2 tbsp lime juice


Pour water into a medium pot and put it over high heat to bring to a boil. You'll need this for the noodles.

Meanwhile, in a Dutch oven or large soup pot with olive oil, over medium heat, saute peppers, carrots, celery and onions for 5 minutes.

Add garlic and ginger and saute for 2 more minutes.

Add Thai red curry paste and stir for about a minute until melted.

Add lemongrass sasche, broth, coconut milk, sriracha, chili powder, and salt.

Turn heat up to medium high and cook for 15 minutes. At 10 minutes in, turn off your medium pot of boiling water and add the noodles. Add the noodles and let them soak 5 minutes (the remaining 15 minutes of this step)

Reduce heat to medium low under your large soup pot, and add noodles, cilantro and basil and cook for 2-3 minutes.

Remove lemongrass. Add lime juice and serve.

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