Coconut Thai Green Curry Noodle Soup

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This recipe starts at 00:52

Curries can be found all over the world, but the green curry originates from central Thailand. In our time travelling through Thailand, we enjoyed curries for breakfast, lunch, and dinner without ever growing tired of it. The name 'green' curry comes from the colour of the dish, as green chillies are used to create the curry paste, so it packs quite a bit of heat as well.


Coconut Thai Green Curry Noodle Soup

▸ ▹ Vegan, gluten-free, nut-free, soy-free

Servings: 4 Prep Time: 5 min Cook Time: 25 min Total Time: 30 min


2 tsp (10 mL) vegetable oil

1 block (375 g) extra-firm tofu, pressed, cut into 1 cm cubes

¼ tsp salt


1 can (400 mL) full-fat coconut milk

1 vegetable bouillon cube

2 cups (480 mL) cold water

1 cup (30 g) fresh spinach, packed

⅓ cup (10 g) fresh basil, packed


4 blocks (180 g) rice noodles

1 tsp (5 mL) vegetable oil

4 cloves garlic, thinly sliced

1 large shallot, finely chopped

3 Tbsp (45 g) vegan Thai green curry paste

4 inch stalk of lemongrass, smashed (optional)

3 dry kaffir lime leaves (optional)

1 tsp (5 g) freshly grated ginger (optional)

1 medium bell pepper, thinly sliced (we used a yellow bell pepper)

1½ cups (150 g) snow peas

½ lime, juiced

Optional Garnish

Fresh basil leaves

Lime wedges

Bean sprouts

Chili flakes


  1. To make the tofu: to a large pan on medium-high heat, add the oil. When hot, add the tofu cubes and sprinkle overtop the salt. The salt helps to draw the water out of the tofu and helps it cook faster. Try not to disturb the tofu too much, only toss every 1 - 2 minutes, until golden on all sides, about 7 - 10 minutes.

  2. To make the green broth: to a blender, add the coconut milk, bouillon cube, water, spinach, and basil. Blend on high until smooth.

  3. To a large bowl, add the brown rice noodles and pour boiling water overtop to submerge. Drain after 2 minutes, once the noodles are al dente. Note: refer to package instructions as you may need to cook your noodles differently. Once drained, rinse under warm water to remove the out layer of starch that makes the noodles stick together. Divide the noodles over your bowls.

  4. Once the tofu is golden and crispy on all sides, transfer to a bowl and set aside.

  5. Return the same pan to the heat and add the oil. When hot, add the garlic and shallots and cook until lightly golden, about 3 minutes.

  6. Add the curry paste, lemongrass, kaffir leaves, and ginger. Sauté for a minute.

  7. Add the bell pepper, and cook for an extra 3 minutes.

  8. Add the snow peas and cook for only 30 seconds, before transferring the green blended broth to the pan. Allow this to come to a gentle simmer, and then remove from the heat once heated through.

  9. Remove the lemongrass and kaffir leaves before serving.

  10. Finally, squeeze in the lime juice, stir, and then ladle the broth overtop the noodles.

  11. Add the tofu to the top of the bowl, and add any desired garnishes. Enjoy!


  1. Variations: add any additional veggies that you like, such as broccoli, broccolini, mushrooms, or zucchini.

  2. Storage: if batch-making ahead of time, store the cooked noodles and broth separately and combine once heated, otherwise the noodles soak up too much of the broth and become too soft. Store in an air-tight container in the fridge for up to 3 days.