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    Home > Blog > Pasta & Noodles > Green Curry Noodle Soup

    Green Curry Noodle Soup

    by Teri Lyn Fisher · Published: Jan 11, 2017 · Modified: May 25, 2020

    Jump to Recipe
    Green curry noodle soup in a bowl.

    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:

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    Click here for our Asian Inspired Recipe Collection!

    Also check out this post for our Best Soup Recipes!

    Green curry noodle soup in a bowl with a beer in the background.

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    Green curry noodle soup in a bowl.

    Green Curry Noodle Soup

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 55 minutes mins
    Servings: 8

      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
    Calories: 326kcal Carbohydrates: 41g Protein: 4g Fat: 17g Saturated Fat: 12g Cholesterol: 3mg Sodium: 136mg Potassium: 203mg Fiber: 1g Sugar: 1g Vitamin A: 946IU Vitamin C: 3mg Calcium: 33mg Iron: 3mg
    CUISINE: asian
    KEYWORD: asian noodles, chicken noodle soup, green curry
    COURSE: dinner, lunch

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    January 11, 2017 / 4 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Roasted Sweet Potato and Leek Soup
    Next Post: Linguine with Butternut Squash Vegan “Cream Sauce” Next Post >

    Reader Interactions

    January 11, 2017 / 4 Comments

    Comments

      5 from 3 votes (1 rating without comment)

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    1. Elizabeth

      February 11, 2018 at 4:28 pm

      5 stars
      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.

      Reply
      • Jenny Park

        February 13, 2018 at 1:45 pm

        Yes! So happy you enjoyed this! Love your swap outs + additions!

        Reply
    2. Dominique

      January 21, 2017 at 8:24 am

      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 :-)

      Reply
    3. 2pots2cook

      January 12, 2017 at 2:03 am

      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 !

      Reply

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