30 Minutes

If you’re craving a warm, comforting bowl of noodles packed with bold Thai flavors, this Green Curry Noodle Soup is the ultimate weeknight meal. It comes together in under 30 minutes and is incredibly versatile, allowing you to customize it with your favorite protein choices—whether you’re team tofu or love a good shrimp and chicken combo.

Why You’ll Love This Recipe

• Quick & easy: Ready in under 30 minutes!
• Customizable: Works with plant-based or meat proteins.
• Restaurant-quality at home: Creamy, spicy, and packed with umami goodness.

How to Make Green Curry Noodles

I started by heating toasted sesame oil in a pot, then added shallots and the white parts of scallions for an aromatic base. Once softened, I threw in garlic, ginger, and my favorite green curry paste, sautéing everything until the kitchen smelled absolutely divine.

Next, I poured in full-fat coconut milk for that rich, creamy texture, then balanced the flavors with a pinch of salt, brown sugar, soy sauce, and a splash of broth to thin it out to the perfect consistency. Once it reached a low simmer, I added in cooked noodles, ensuring they soaked up all that delicious curry broth.

Protein Options for Green Curry Noodles

This dish is super flexible when it comes to protein—here are some options to match your preferences:

Plant-Based Options:

• Tofu (crispy or soft) – Soaks up all the curry flavors beautifully.
• Edamame – A great way to add extra protein.
• Mushrooms – Gives a meaty texture with an umami boost.

Meat & Seafood Options:

• Shredded Chicken – Classic and comforting.
• Shrimp – Quick to cook and pairs beautifully with the coconut curry.
• Thinly Sliced Beef or Pork – Cooks in minutes for a rich, hearty bowl.

The Best Toppings for Extra Flavor & Texture

Once your noodles are in, all that’s left is to garnish and enjoy! Here’s how I love to finish off my green curry noodle bowl:

• Fresh cilantro – Adds brightness and freshness.
• Bean sprouts – A nice crunch to contrast the creamy broth.
• Scallions – The green parts for extra flavor.
• Chili crunch – For that spicy, crispy kick.
• Fresh lime juice – A squeeze of lime brings everything together beautifully.

Why you should make this recipe today!!

This Thai-inspired green curry noodle soup is the perfect balance of creamy, spicy, and umami-rich flavors, making it an easy and satisfying meal for any night of the week. Plus, it’s packed with aromatic ingredients, protein versatility, and bold flavors, making it a must-try for anyone who loves quick yet impressive meals.

Let me know how you customize yours and don’t forget to top it with extra chili crunch for that perfect final touch!

SHOP MY KITCHEN

Thai Green Curry Noodles

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• Author: Sweta Patel
• Total Time: 30
• Yield: 2 1x

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Ingredients

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• 2 packets of ramen
• 1 tbsp toasted sesame seed oil
• 1 small shallot – diced
• 2 stalks of scallions – white and green separated
• 2 cloves garlic
• 1 tsp ginger – grated
• 1 – 4oz Maesri Thai green curry paste
• 1 – 13oz full fat unsweetened coconut milk
• 1/4 cup veggie broth
• 2 tsp each: salt and brown sugar and soy sauce

Garnishes

• cilantro
• bean sprouts
• scallions
• chili oil
• chili crunch

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Instructions

1. Boil noodles accordingly to package instructions. Drain, rinse and set them aside.
2. Into a pot heat up the toasted sesame seed oil and add in shallots and white parts of the scallions, sauté for 2 mins over med high heat.
3. Next add in the minced garlic and ginger along with the whole can of green curry paste. Mix and cook everything for 2-4 mins.
4. Add in the coconut milk, salt, sugar, soy sauce and veggie broth. Lower the heat and bring it to the simmer.
5. Add in the cooked noodles and serve in a bowl and top it off with all the garnishes. Enjoy!

• Prep Time: 10
• Cook Time: 20
• Category: Noodles

Keywords: noodles, thai, green curry, ramen, broth