It’s been raining here in LA! AND a storm is supposedly coming again which means even more rain! It’s almost as if right now we are having seasons, and it’s awesome. Raining days equal cozy and warm food. For that, I always turn to soup or pasta, which makes this Green Curry Noodle soup just perfect because its noodles and soup. Although this soup is really filling, it still feels light which I love because as soon as the weather turns a bit cold my body goes into carb loading mode. What are your favorite cold weather recipes to make?
♥ Teri
For curry noodle soup fans, here are some more recipes you might love:
- Spicy Red Curry and Coconut Soup with Shrimp
- Spicy Thai Red Curry Soup
- Spicy Chicken Laksa
- Thai Yellow Curry Noodles
- Red Curry Noodles
Also check out this post for our Best Soup Recipes!
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Green Curry Noodle Soup
INGREDIENTS
green curry paste
- ½ bunch Thai basil leaves
- ½ bunch cilantro leaves
- 2 makrut lime leaves or the zest of 2 limes
- 1 (4 inch) piece lemongrass
- 4 garlic cloves
- ½ shallot, chopped
- 1 (2 inch) piece peeled ginger
- ½ Serrano pepper
- ¼ teaspoon shrimp paste or 5 to 6 dashes fish sauce
- 2 teaspoons ground coriander
- ½ teaspoon ground cumin
soup
- 2 tablespoons extra virgin olive oil
- ½ shallot, diced
- 2 garlic cloves, thinly sliced
- 1 bunch beech mushrooms
- ½ cup sliced (and canned) bamboo shoots, drained
- 3 tablespoons green curry paste
- 2 makrut lime leaves or 1, 3 inch lime peel
- 2 cups coconut milk
- 1 cups chicken stock
- 12 ounces flat rice noodles, cooked
- salt and pepper to taste
garnishes
- cilantro leaves
- Thai basil leaves
- mint leaves
- thinly sliced Serrano peppers
INSTRUCTIONS
- For green curry paste: Place all ingredients into the well of a food processor and blend until smooth, 3 to 4 minutes.
- For soup: Pour oil into a saucepan and place over medium-high heat. Add shallot and garlic and sauté for 1 to 2 minutes. Add mushrooms and bamboo shoots and continue to sauté for 2 to 3 minutes. Season with salt and pepper.
- Add curry paste and makrut leaves (or lime peel) and toast mixture for 1 to 2 minutes.
- Stir coconut milk and stock into the saucepan and reduce heat to medium. Season with salt and pepper. Simmer mixture for 10 to 12 minutes.
- Stir in rice noodles and continue to simmer for 5 minutes.
- Ladle soup into bowl and top with cilantro leaves, Thai basil leaves, mint leaves, and thinly sliced Serrano peppers. Serve.
NOTES
- *Makes 2 quarts Soup
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Oh my goodness- thanks for the recipe! I made the curry paste (using fish sauce, no shallots, and a jalapeño rather than Serrano). I’m freezing the extra paste on a tray in tablespoon-sized dollops which I’ll later transfer to a bag. I went a little crazy with mushrooms at the supermarket- so I used king oyster, enoki, and shiitake mushrooms in the soup. I used a homemade vegetable broth, but other than that I followed the recipe and it turned out beautifully. It’s the perfect treat for a rainy and chilly Sunday, and I can’t wait to eat my leftovers for lunch this week.
Yes! So happy you enjoyed this! Love your swap outs + additions!
Perfect idea! Not sure if I’ll have time to do the curry paste, but I’m definitely making a copy cat of this with jar curry paste. Thanks for the inspiration! Stay warm :-)
Oh boy, it’s so cold and windy out here that I intend to make a double portion of this beauty. Thank you and have a pleasant day !