Best 2 Thai Green Curry Noodle Soup 2 Ways Recipes

Welcome to the world of flavors! Get ready to embark on a culinary journey with our comprehensive guide to mastering the art of cooking Thai green curry noodle soup in two delectable ways. This article will guide you through the essential steps, ingredients, and techniques needed to create this flavorful and authentic dish. Whether you're a seasoned cook or just starting your culinary exploration, we've got you covered. So, gather your ingredients, prepare your taste buds, and let's dive into the world of Thai green curry noodle soup.

Here are our top 2 tried and tested recipes!

THAI GREEN CURRY NOODLE SOUP (2 WAYS!)

Thai Green Curry Noodle Soup (2 Ways!) image

A fast, easy, and comforting soup with Thai flavors, rice noodles, and your protein of choice - tofu for the plant-based folk, chicken for the meat-eaters.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 19

Ingredients

2 teaspoons canola oil or vegetable oil
1/2 cup thinly sliced shallots (from 1-2 medium shallots)
1 tablespoon minced fresh ginger (from about 1 thumb-sized piece)
2 tablespoons Thai green curry paste (I use Thai Kitchen brand which is vegan)
1/4 teaspoon ground turmeric (optional; I just like it for color)
4 cups low-sodium vegetable broth
1 14-ounce can coconut milk
1 tablespoon soy sauce or Tamari
1 tablespoon brown sugar
1/2 teaspoon kosher salt + more to taste
2 tablespoons fresh lime juice (from approx. 1 medium lime)
4 ounces thin rice noodles (prepped according to package instructions*)
1/2 cup shredded cooked chicken (I use chicken from a grocery-store rotisserie chicken PER BOWL)
-or-
1/2 cup diced baked tofu or extra-firm tofu (I use savory seasoned baked tofu PER BOWL)
1 bunch scallions (sliced)
1/4 cup cilantro
Lime wedges
Sriracha sauce (to taste)

Steps:

Set a medium pot over low heat. Add the oil. When hot, add the shallots and ginger. Cook, stirring frequently, until softened, about 5 minutes.
Add the green curry paste and turmeric (if using). Cook, stirring constantly, for one minute.
Add the vegetable broth, coconut milk, Tamari or soy sauce, brown sugar, and 1/2 teaspoon kosher salt.
Increase heat to medium and bring to a simmer. Reduce heat and simmer, uncovered, for 5 minutes.
Meanwhile, chop/shred your toppings and prepare the rice noodles according to package instructions.
Right before serving, stir lime juice into broth. Taste and add more salt if you like.
To serve, divide the noodles between four bowls. Add protein - chicken or tofu - to each bowl. Ladle the broth over the top. Scatter cilantro and scallions over the top and serve with additional lime wedges and sriracha.

THAI CURRY NOODLE BOWL

Thai Curry Noodle Bowl image

30 minutes is all it takes to make this incredibly tasty soup. Sautéed garlic, tender-crisp carrot strips and rice noodles are cooked in a ginger flavor infused broth and garnished with fresh cilantro, green onions and salted peanuts. It's a light and flavorful soup that's sure to impress.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
2 cloves garlic, minced
1 (32 ounce) carton Swanson® Thai Ginger Flavor Infused Broth
1 large carrot, peeled and cut into 2-inch matchstick thin strips
1 (8 ounce) package wide rice noodles, prepared according to package directions
3 tablespoons sliced green onions
⅓ cup chopped fresh cilantro leaves
3 tablespoons chopped dry-roasted, salted peanuts
6 wedges lime

Steps:

Heat the oil in a 2 1/2-quart saucepan over medium-high heat. Add the garlic and cook and stir for 45 seconds.
Add the broth to the saucepan and heat to a boil. Reduce the heat to medium. Add the carrot and cook for 5 minutes or until tender-crisp.
Add the noodles to the saucepot and cook until the mixture is hot and bubbling. Serve topped with the green onions, cilantro and peanuts with the lime wedges on the side.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 38.3 g, Fat 4.6 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 645.5 mg, Sugar 0.9 g

Tips:

Prep Ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help the cooking process go smoothly and quickly.
Choose the Right Curry Paste: The curry paste is the heart of this soup, so choose one that you enjoy. If you like mild flavors, opt for a green curry paste. If you prefer spicier dishes, choose a red curry paste.
Adjust the Broth: The amount of broth you use will depend on how thick you want your soup to be. If you like a thinner soup, add more broth. If you prefer a thicker soup, use less broth.
Don't Overcook the Noodles: The noodles should be cooked according to the package directions, but be careful not to overcook them. Overcooked noodles will become mushy and ruin the texture of the soup.
Garnish with Fresh Herbs: Before serving, garnish the soup with fresh herbs like cilantro, basil, or mint. This will add a pop of color and flavor to the dish.

Conclusion:

This Thai green curry noodle soup is a delicious and flavorful dish that is perfect for a quick and easy weeknight meal. With its creamy coconut broth, tender chicken, and loads of vegetables, this soup is sure to please everyone at the table. Whether you choose the chicken or tofu version, this soup is a healthy and satisfying meal that is sure to become a new family favorite.

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