on Sep 08, 2022, Updated Oct 29, 2023 I love making soups for dinner. Here are some of my favorite soup recipes: Tom Kha Soup, Jambalaya Soup, Chicken Sweet Potato Soup, Pumpkin Apple Soup, and Russian Dried Mushroom Soup.
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It gets its robust Thai flavors from Thai green curry paste and creaminess from coconut milk. This soup comes together quickly and makes for a filling lunch or dinner. Udon noodles, soba noodles, and Hakka noodles all work great. To make the soup gluten-free, use gluten-free noodles. You can go for whole wheat noodles for a healthier alternative. Green Curry Paste is one of the main ingredients in this Green Curry Noodles recipe. I like to make Green Curry Paste at home, as the freshness and taste of homemade paste are unmatchable, but if you have a time crunch, you can buy a jar. Coconut Milk gives creaminess and a beautiful flavor to the soup. Oil – You can use any cooking oil to prepare this noodle soup. Vegetable Broth – I used vegetable broth to make the base of this noodle soup, but you can also use chicken broth. Make the Vegetable Broth at home or use a store-bought one. Veggies – I used mushrooms, broccoli, and spinach, but you can use any veggies you like. Boychoy, bell peppers, zucchini, baby corn, etc work great. Others – You will also need scallions, onions, fresh ginger, garlic, sugar, rice wine vinegar, freshly squeezed lime juice, and salt. Heat 2 tablespoon of oil over medium-high heat in a large heavy-bottomed pan. Add the following ingredients once the oil is hot, and saute for about 2 minutes.
2 scallions (chopped) ¼ cup chopped onions 2 chopped shallots
Add 2 tablespoon of green curry paste and saute for a minute.
2 cups of vegetable broth 3.5 oz (100 g) sliced mushrooms 100 g (3.5 oz) broccoli florets
Add the following ingredients and cook for a minute.
2 teaspoon granulated white sugar 1 teaspoon rice wine vinegar 2 teaspoon freshly squeezed lime juice 1 cup spinach (packed)
Check for salt and add more if needed. Switch off the heat and garnish the soup with cilantro and chili oil. Serve hot. For the best taste, make green curry paste at home. If you use store-bought paste, use a good-quality one. Do not forget to top the soup with chili oil; it adds flavor.
