Name: Thai Green Curry Noodle Soup recipe by Runa Ganguly at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 shallot, finely diced; ¼-½ Thai cup green curry paste; 4 cups chicken or vegetable broth; 4 inch stock of lemongrass, smashed(optional); 3-4 kefir lime leaves(optional); 3 slices galangal(optional); 8 ounces, tofu cubed; 2-3 teaspoons fish sauce; Juice from half a lime; ¼-½ cup Thai basil leaves; 1 x 13.5 ounce can coconut milk; 8 ounces broccolini – cut in half lengthwise; 4-6 ounces dry rice noodles, cooked according to directions on package.; To Garnish:; handful of cooked bean sprouts; few Lemon wedges; handful of chopped scallions; 3-4 bird’s eye chillies chopped finely; 6-8 chopped basil leaves

ABOUT Thai Green Curry Noodle Soup RECIPE

This glowing bowl of Thai Green Curry Noodle Soup is infused with lemongrass, chilis, galangal and basil. Vibrant broccolini and tofu (or chicken) simmer gently in the broth before it’s ladled over rice noodles, then topped with crunchy bean sprouts, scallions, basil and lime wedges. This simple, bone-warming soup is a feast for the senses! It is a simple easy dinner recipe loaded up with healthy veggies and your choice of chicken of tofu.

Ingredients Serving: 4

1 tablespoon olive oil
1 shallot, finely diced
¼-½ Thai cup green curry paste
4 cups chicken or vegetable broth
4 inch stock of lemongrass, smashed(optional)
3-4 kefir lime leaves(optional)
3 slices galangal(optional)
8 ounces, tofu cubed
2-3 teaspoons fish sauce
Juice from half a lime
¼-½ cup Thai basil leaves
1 x 13.5 ounce can coconut milk
8 ounces broccolini – cut in half lengthwise
4-6 ounces dry rice noodles, cooked according to directions on package.
To Garnish:
handful of cooked bean sprouts
few Lemon wedges
handful of chopped scallions
3-4 bird’s eye chillies chopped finely
6-8 chopped basil leaves

Instructions

Heat oil in a medium pot, over medium heat and sauté the shallot until golden.
Add the curry paste and sauce 1-2 minutes
Add the broth and bring it to a simmer and any optional additions – 4 inch stock of lemongrass -smashed, 3 slices galangal, 3-4 kefir lime leaves.
Add the broccolini and chicken (if using) and simmer until the broccoli is just tender and bright green and chicken is cooked through.
Now stir in the coconut milk and if using tofu, add this now.
Add the fish sauce and lime juice.
When you are ready to serve the soup, heat the soup up and pour the basil broth mixture into the broth, simmer briefly(no longer than 30 seconds) and turn the heat off ( to preserve the vibrant green color)
Taste and adjust lime, salt and heat
Divide the cooked noodles among 3-4 bowls.
Pour the flavorful broth overtop.
Garnish with bean sprouts, lime wedges, scallions & chilies

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