• Sharon Rhys

Green Curry Noodle Soup

A bowl of spicy green curry noodles is the perfect go-to meal on any cold, chilly and gloomy day. Add your favorite vegetables and you're good to go.

Homemade green curry paste definitely makes a lot of difference in the flavor of the curry broth. This recipe relied on homemade paste and it is certainly scrumptious. It definitely helped me use up the abundance of green chilis that I harvested from the garden too.



Makes: ~4 servings


Vegetable Broth

10 cups water

680 gm Korean radish

675 gm tomatoes (any kind)

250 gm onion

200 gm carrot

6 dried shitake mushrooms (cleaned)

6 – 8 lime leaves (lightly bruised)

3 lemongrass stalks (sliced half)

6” kombu dashi / kelp

1½ tbsp. ground black pepper

2 tsp. mushroom seasoning

salt to taste


  1. Roughly chop the vegetables.

  2. Place all ingredients into a stock pot. Bring to a boil, then turn down heat and simmer.

  3. Simmer until vegetables are cooked through and broth is fragrant.

  4. Strain the broth through a fine cheese cloth. Set broth aside. Solids can be used as compost.

Green Curry Broth

1/3 – ½ cup grapeseed oil

**227 gm / 8 oz. green curry paste (see Notes)

10 cups vegetable stock

4 lime leaves (lightly bruised)

400 ml coconut milk

1 tsp. raw cane sugar

salt to taste

lime juice to taste (optional)


  1. In a large pot on medium heat, add the oil.

  2. When the oil heats up, sauté add the green curry paste stirring frequently. Sauté the paste until fragrant

  3. Add the vegetable broth. Stir the broth and sautéed paste until well combined scrapping the caramelized brown bits at the bottom of the pot.

  4. Add the lime leaves and bring broth to a boil.

  5. Next, add the coconut milk and bring to a boil.

  6. Reduce heat and simmer green curry broth.

  7. Season the curry broth with sugar and salt to taste.

  8. Season broth with lime juice if you like a sour broth.


397 gm / 14 oz. firm tofu (drained, pressed and sliced to desired shape)

½ tbsp. grapeseed oil


  1. In a skillet on medium heat, add the oil.

  2. When the oil heats up, add the tofu pieces.

  3. Pan fry on all sides until golden brown.

  4. Turn off the heat and set aside.


2 tsp. grapeseed oil

4 Indian eggplant (halved and sliced but not all the way through keeping the stem intact)

100 gm / 3.5 oz. beech mushroom (cleaned and separated)

4 fresh shitake mushroom (sliced)

6 – 8 stalks broccoli rabe (trimmed, blanched and shocked)

Indian Eggplant - Steps

  1. Preheat the oven to 400°F.

  2. Place the eggplant on a lined baking pan.

  3. Toss the eggplant with oil and salt to taste.

  4. Roast the eggplant for ~20 – 25 mins until just cook through.

  5. Remove from oven and set aside.

Other Ingredients

**180 gm / 6.3 oz. (dry weight) instant rice noodles (see Notes)


roasted sesame seeds

sakura cress

lime juice (optional)

Remaining Steps

  1. Approximately 20 mins before serving time, heat up the broth. Turn off the heat.

  2. Add the mushrooms, roasted eggplant and pan fried tofu to the broth. Let them sit in the broth.

  3. Meanwhile, prepare the instant rice noodles according to the instructions on the package.

  4. Divide rice noodles into four separate serving bowls.

  5. Add the hot broth along with some mushrooms, eggplant and tofu.

  6. Add the broccoli rabe on top.

  7. Garnish with sesame seeds and sakura cress. Extra lime juice is optional.



Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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