If you are searching for a vibrant, flavorful, and warming dish that feels like a hug in a bowl, this Thai Green Noodle Soup Recipe is exactly what you need. Packed with fresh herbs, a creamy coconut broth, and a delicate balance of spicy, sour, and sweet notes, this soup brings together the best of Thai cuisine in a comforting noodle soup form. It’s a fantastic way to brighten up any day with stunning colors and bold flavors that will keep you coming back for more.
Ingredients You’ll Need
The magic of this Thai Green Noodle Soup Recipe lies in its simple yet thoughtful ingredients that each add essential layers of flavor, texture, and color. From creamy coconut milk to fragrant herbs and crunchy peanuts, every item plays a vital role in creating a perfectly balanced bowl.
- 2 tablespoons vegetable oil: Provides a neutral base for sautéing ginger, garlic, and curry paste to release their aromas.
- 1 tablespoon ginger, grated: Adds a fresh, slightly spicy warmth that wakes up the broth.
- 2 cloves garlic, minced: Delivers classic savory notes to deepen the soup’s flavor.
- 2 tablespoons green curry paste: The star ingredient offering vibrant color and that signature Thai spice and herbal punch.
- 4 cups vegetable broth: The soup’s flavorful foundation, light and clean to complement the other ingredients.
- 1 cup coconut milk: Adds a luscious creaminess and rich tropical flavor that balances the heat.
- 1 tablespoon soy sauce: Introduces a subtle salty umami depth that rounds out the taste.
- 1 tablespoon lime juice: Brings brightness and tang to cut through the richness of the coconut milk.
- 1 teaspoon brown sugar: Adds a touch of sweetness to harmonize the flavors.
- 200 grams rice noodles: Light and tender, these noodles soak up the delicious broth perfectly.
- 1 cup baby spinach: Offers a fresh, leafy texture and gentle earthiness.
- 1 cup mushrooms, sliced: Provide an earthy bite and absorb the curry-infused broth beautifully.
- 1 small carrot, julienned: Adds a crisp sweetness and bright orange color.
- 1/2 cup bamboo shoots, sliced: Gives a satisfying crunch and subtle flavor contrast.
- 2 tablespoons cilantro, chopped: A burst of fresh herbal brightness for garnish.
- 2 tablespoons Thai basil, chopped: Adds a slightly spicy, anise-like aroma that defines Thai cuisine.
- 1 red chili, sliced: Provides a vibrant pop of color and a touch of heat.
- 1/4 cup roasted peanuts, chopped: Adds crunch and nutty richness as a finishing touch.
- 1 tablespoon lime zest: Elevates the overall freshness and aroma as a final flourish.
How to Make Thai Green Noodle Soup Recipe
Step 1: Heat the oil and aromatics
Begin by warming the vegetable oil in a large pot over medium heat. Adding the grated ginger and minced garlic next, sauté them for about 1 to 2 minutes until you can smell their fragrant essence filling the kitchen. This base layer of flavor is critical to building depth in the soup.
Step 2: Incorporate the green curry paste
Stir in the green curry paste and cook it for another 1 to 2 minutes, allowing the spices and herbs in the paste to bloom and fill your pot with that unmistakable fragrant kick that sets this soup apart.
Step 3: Add liquids and seasoning
Pour in the vegetable broth and coconut milk while stirring gently to combine everything smoothly. Next, add the soy sauce, lime juice, and brown sugar, stirring until the sugar melts completely into the broth, balancing savory, sweet, and tangy notes beautifully.
Step 4: Simmer to meld flavors
Bring the pot to a gentle simmer and let all those vibrant flavors meld together for 5 to 7 minutes. This step ensures each ingredient’s essence infuses into the aromatic broth, creating a harmonious flavor base for your soup.
Step 5: Prepare the noodles
While waiting, cook your rice noodles according to the package directions. Once tender but still springy, drain them well and set aside so they’re ready when the soup is done.
Step 6: Add vegetables
Add the baby spinach, sliced mushrooms, julienned carrot, and bamboo shoots directly into the simmering soup. Stir gently and let them cook for 3 to 4 minutes until tender but still vibrant, adding freshness, crunch, and earthiness to the dish.
Step 7: Assemble and finish
Divide the cooked rice noodles among individual serving bowls. Ladle the hot soup with its colorful vegetables over the noodles, making sure each bowl has a generous portion of everything. Garnish with chopped cilantro, Thai basil, sliced red chili, roasted peanuts, and lime zest for a flavor-packed finishing touch.
How to Serve Thai Green Noodle Soup Recipe
Garnishes
Garnishes in this Thai Green Noodle Soup Recipe elevate each bite and create contrast — the fresh herbs like cilantro and Thai basil brighten the soup, while the chili adds just enough heat. Roasted peanuts provide a crunchy balance, and a sprinkle of lime zest enhances aroma and freshness. Don’t skip adding lime wedges for that extra zing right at the table.
Side Dishes
This soup shines wonderfully on its own but pairs beautifully with light, complementary sides like crispy spring rolls for a crunchy bite or a simple cucumber salad to refresh the palate between spoonfuls. Jasmine rice works well too if you’d like something additional to soak up the delicious broth.
Creative Ways to Present
For a stunning presentation, serve this soup in coconut-shaped bowls or rustic earthenware to emphasize its tropical roots. Top each bowl with edible flowers like nasturtiums or Thai basil blossoms for a special touch. Layer the vegetables on top of the noodles instead of mixing them in to showcase the vibrant colors in each serving.
Make Ahead and Storage
Storing Leftovers
This Thai Green Noodle Soup Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. Store the noodles separately if possible to prevent them from becoming mushy, and add them freshly when reheating.
Freezing
Because of the fresh herbs and delicate noodles, freezing this soup is not ideal as they can lose their texture. However, you can freeze the broth and vegetables portion without noodles for up to 2 months, then cook fresh noodles when ready to serve.
Reheating
Reheat the soup gently on the stove over low to medium heat to avoid breaking down the delicate flavors and textures. Add fresh herbs and cooked noodles just before serving for the best taste and experience.
FAQs
Can I use chicken or shrimp instead of keeping it vegetarian?
Absolutely! Although this is a lovely vegetarian version, adding cooked chicken or shrimp can add protein and richness. Simply cook the protein separately and add it in during the final step.
What can I substitute for green curry paste if I can’t find it?
If you don’t have green curry paste, you can blend fresh green chilies, garlic, lemongrass, coriander roots, and kaffir lime leaves as a homemade alternative, or use Thai red curry paste for a different but delicious flavor.
Are rice noodles the only type of noodles I can use?
Rice noodles are traditionally used for their light texture, but glass noodles or even thin egg noodles can be tasty substitutes depending on your preference and availability.
How spicy is this soup, and can I adjust the heat?
The soup offers a moderate kick from the green curry paste and chili slices, but you can easily adjust the heat by adding fewer chilies or substituting with milder curry paste if you prefer less spice.
Can this Thai Green Noodle Soup Recipe be made gluten-free?
Yes, it is naturally gluten-free if you use gluten-free soy sauce or tamari and ensure the curry paste doesn’t contain any gluten ingredients. Rice noodles are naturally gluten-free, making this soup a great option for gluten-intolerant friends.
Final Thoughts
This Thai Green Noodle Soup Recipe is truly a celebration of vibrant, fresh flavors and comforting textures all packed into one bowl. It’s approachable for cooks of all levels and endlessly adaptable to suit your taste buds. Give it a try soon and enjoy a delicious journey to the heart of Thai cuisine right from your own kitchen.
Print
Thai Green Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
This vibrant Thai Green Noodle Soup combines a rich and aromatic green curry broth with tender rice noodles, fresh vegetables, and fragrant herbs. Featuring flavors of ginger, garlic, lime, and Thai basil, along with a touch of coconut milk, this comforting and wholesome soup is perfect for a flavorful, warming meal.
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons green curry paste
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 200 grams rice noodles
Vegetables and Herbs
- 1 cup baby spinach
- 1 cup mushrooms, sliced
- 1 small carrot, julienned
- 1/2 cup bamboo shoots, sliced
- 2 tablespoons cilantro, chopped
- 2 tablespoons Thai basil, chopped
- 1 red chili, sliced
Garnishes
- 1/4 cup roasted peanuts, chopped
- 1 tablespoon lime zest
Instructions
- Heat the oil: Heat the vegetable oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté aromatics: Add the grated ginger and minced garlic, cooking for 1-2 minutes until fragrant and slightly softened, to build the soup’s flavor base.
- Add curry paste: Stir in the green curry paste and cook for another 1-2 minutes until the paste becomes aromatic, enhancing the soup’s depth.
- Add liquids: Pour in the vegetable broth and coconut milk, stirring well to create a rich, creamy base for the soup.
- Season the broth: Add soy sauce, lime juice, and brown sugar to the pot; stir until the sugar dissolves completely, balancing savory, sour, and sweet flavors.
- Simmer soup: Bring the mixture to a gentle simmer and allow the flavors to meld for 5-7 minutes, letting the broth deepen in taste.
- Prepare noodles: Meanwhile, cook the rice noodles according to the package instructions, drain them, and set aside for serving.
- Add vegetables: Stir baby spinach, sliced mushrooms, julienned carrot, and bamboo shoots into the simmering soup.
- Cook vegetables: Let the soup simmer for another 3-4 minutes, cooking the vegetables until tender but still vibrant.
- Assemble bowls: Place the cooked rice noodles into individual serving bowls as a base for the soup.
- Ladle soup: Pour the hot broth and vegetables over the noodles, ensuring even distribution of ingredients in each bowl.
- Garnish: Top each serving with chopped cilantro, Thai basil, sliced red chili, roasted peanuts, and a sprinkle of lime zest for fresh, aromatic flavor and added texture.
- Serve: Serve immediately, optionally with extra lime wedges for squeezing on top.
Notes
- For a spicier soup, add extra sliced red chili or a pinch of chili flakes.
- You can substitute tofu or cooked chicken for added protein if desired.
- Adjust the amount of green curry paste depending on your heat preference.
- Rice noodles cook quickly; avoid overcooking to maintain their texture.
- Use fresh herbs for the best flavor and garnish just before serving to keep them vibrant.
