Green Curry Noodles

Green Curry Noodles is an easy weeknight dinner that’s ready in 30 minutes and bursting with aromatic Thai green curry flavors! Packed with veggies, fresh herbs, your choice of protein (shrimp, chicken, tofu, fish balls) and noodles, this vibrant meal is cozy and comforting and perfect for chilly weather!

this recipe

Looking for more quick curry noodle soup recipes? Try my Easy Laksa Noodle Soup, this short-cut Easy Khao Soi, or Japanese Curry Udon with Pork Belly next!

About This Recipe

This Thai Green Curry Noodles is full of all the flavors you love in a classic Thai green curry but is in the form of a cozy noodle soup bowl.

I’ve used store-bought green curry paste for convenience, which is packed with aromatic flavors from lemongrass, galangal, green chilies, kaffir lime peel, and warm spices like cumin, coriander, and turmeric.

It’s also made with baby bok choy and baby corn (though you can use any veggies you love), fresh aromatics and herbs like Thai sweet basil, egg noodles and your choice of protein.

While I’ve used Asian fish balls and juicy jumbo shrimp, you can customize it with any protein you love. I sometimes toss in shredded rotisserie or leftover homecooked chicken or air fryer tofu into the beautifully spiced green curry broth. Super easy, convenient and tasty!

I love using thin dried egg noodles which are high in protein and have a wonderful chewy texture for this noodle soup. However, rice noodles are a great gluten-free option and you can use them or any type of noodles you love.

This Green Curry Noodles is an easy to make recipe in and ready in just 30 minutes. It’s incredibly tasty, satisfying and perfect for cold weather. If you love the flavors of Thai green curry, you’ll love this comforting and soul-warming curry noodle soup!

Ingredient Notes and Substitutes

• Aromatics: Asian red shallots (substitute with regular shallots/eschalots or red onion), fresh garlic and fresh Thai Bird’s Eye red chilies and Prik Kee Nu green chilies. Feel free to use any hot red and green chilies that are easily available to you. Thai Prik Kee Nu green chilies are small, hot and fiery so use them with caution. You can omit the chilies or use less to suit your heat level preference.
• Veggies: I used baby corn and baby bok choy. See the ‘Variations’ section below for other ideas.
• Makrut Lime Leaves: Also known as kaffir lime leaves, these fragrant leaves are used in Thai soups, curries and stir-fries to add a citrusy sweet lime like scent and flavor. If unavailable at your local Asian supermarket or Thai grocery story, substitute with the dried ground version which can be found in most mainstream supermarkets that are well-stocked with international ingredients.
• Thai Sweet Basil Leaves: Known as ‘horapa’ in Thai, these fragrant basil leaves are used is Thai dishes like Thai green chicken curry, Thai green shrimp curry, and Thai roasted chili fried rice. They have a distinct anise-like flavor and infuse any dish with intoxicatingly fragrant herbal aromas. Find them in a Thai grocery store or Asian supermarket. Some mainstream supermarkets will have them too. Substitute with regular basil if unavailable.
• Thai Green Curry Paste: I use Mae Ploy brand Thai curry pastes in my home as I find the taste is more authentic and spicier than Western brand made curry pastes. Another great brand is Maesri. If you already have a favorite Thai green curry paste, go ahead and use it instead.
• Coconut Milk: Full-fat recommended for the best creamy texture and flavor.
• Chicken Broth: Either store-bought or homemade.
• Seasonings: I used fish sauce to add some savory umami notes, Thai chili powder (substitute with crushed red pepper flakes), coconut sugar to balance out the heat, and freshly squeezed lime juice. The coconut sugar I used is known as ‘gula kelapa’ in Malaysia. It’s similar to Thai palm sugar and comes in round discs that need to be shaved with a knife so that it melts more easily. Feel free to use granulated coconut sugar, palm sugar, light brown sugar or any other sweetener of choice.
• Thin Dried Egg Noodles: Or use any noodles of your choice. Rice noodles, ramen (discard the seasoning), vermicelli, udon noodles or even pasta like spaghetti or linguini will work!
• Cilantro (Coriander): Top your green curry noodles bowl with a sprinkling of fresh chopped coriander!

Protein (pick and choose 1-2):

• Fish Balls: I used store-bought Asian fish balls which are like meatballs but made with fish. They have a chewy texture. Find them in packages in the fridge section at Asian supermarkets. In Asia, you can also buy freshly made fish balls at your local wet market. I prefer the non-fried variety but fried fish balls can be used instead if desired.
• Shrimp (or prawns): Used peeled and deveined shrimp or prawns for convenience. Either frozen and thawed or fresh is fine.
• Shredded Rotisserie Chicken: Or homemade cooked shredded or diced baked or grilled chicken. I sometimes toss in shredded Juicy Baked Chicken Breasts, which I love to meal prep and use in speedy weeknight dinners like this green curry noodle soup! If it’s just after the holidays, shredded leftover turkey would work well in the green curry broth too!

Full ingredient list and amounts are in the recipe card below.

How to Make Green Curry Noodle Soup

Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

Storing and Reheating Leftovers

• Storing: The green curry broth will last for 3 days in a sealed airtight container in the fridge. Store the cooked noodles separate from the broth or they will absorb it and swell over time in the fridge. Even better, don’t cook the noodles until just before you plan to eat the leftovers.

• Reheating: Reheat the soup in the microwave on high for 1-2 minutes or in a pot on the stovetop over medium-high heat until heated through. Reheat the noodles in the microwave or cook them just before eating. Then ladle the soup over the noodles and top with the chopped coriander.

Cook’s Tips

• Season to taste. Adjust fish sauce, Thai chili powder, coconut sugar and lime juice to suit your taste.
• Make it milder. Omit the spicy ingredients – the red and green chilies and Thai chili powder.
• Use full-fat coconut milk. Light coconut milk will result in a broth that’s too watery and the creamy curry texture and flavor we all know and love won’t be as prominent.
• Use a good quality store-bought green curry paste. Thai brand curry pastes are superior to Western brand curry pastes. They are usually of high quality and have great authentic flavors. That said, a Western brand green curry paste will work but you may need to add more of the seasonings as the spice level and other flavors are slightly mellow depending on the brand used.
• Double the recipe. This recipe makes enough for 2 servings. You can click the ‘2x’ button in the recipe card below if you’d like to make double the quantity to serve 4.

Variations

• Make it vegetarian/vegan. Use crispy pan-fried tofu, air fryer tofu, fried tofu puffs like the ones I’ve used in this Easy Curry Laksa, tempeh, or a plant-based meat substitute.
• Make it gluten-free. Use gluten-free noodles such as thin dried rice noodles that are used in Pad Thai or Pad Mee Korat (pad thai’s spicier cousin!), or rice vermicelli noodle. You could also use mung bean noodles like the ones I’ve used in this Thai Glass Noodle soup or any other gluten-free noodles of choice.
• Use different veggies. Asparagus, edamame, green peas, bell peppers, snap peas, snow peas, broccoli florets, mung bean sprouts for topping, etc.
• Use red curry paste. Swap the green curry paste out for Thai red curry paste if you love red curry flavors!

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