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
Scale
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.
