These quick and easy Thai Green Curry Noodles are creamy, spicy and sour. Packed with asparagus broccoli and spring onions.
🍴Why you will love this recipe
This speedy noodle dish is exactly the sort of thing we eat on busy weeknights. Quick and easy to prepare with shortcut ingredients, but packed with flavour, filling and well balanced.
Shop-bought Thai curry paste is a great time-saving ingredient, and a flavour boost from fresh chilli, lime, peanuts and coriander really makes these noodles zing.
These noodles are fairly spicy, but the creamy coconut milk offsets the heat well. If you prefer a milder dish, just leave out the fresh chilli, and choose a mild spice paste to suit your taste.
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📝 What you need
Thai Curry Paste Shop-bought Thai green curry paste is a great time-saving ingredient - whilst you will of course get a fresher, more authentic flavour from making your own, ready-made paste is perfect for speedy weeknight meals like this one. Always check it is vegan as some contain fish sauce. My absolute favourite is by Thai Taste which is available in most supermarkets.
Coconut Milk give the curry its creamy base. You can use full-fat or reduced-fat as you prefer.
Wholewheat Noodles are almost always egg-free but do check the ingredients list. If I can find them in supermarkets I also love to use flat rice noodles in this dish which are delicious, and need to be soaked rather than boiled.
👩🏽🍳 How to make your Thai Green Curry Noodles
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Peel and slice the onion. Trim the asparagus and cut into thirds. Cut the broccoli into florets. Gently fry the onion and Thai curry paste for 2-3 minutes.
Add the broccoli and asparagus and continue to fry gently. Meanwhile, boil the noodles according to packet instructions.
Add the chilli and then pour in the coconut milk. Season well and simmer for 5 minutes. Divide the noodles between two serving bowls, and pour over the Thai green curry sauce. Sprinkle with chopped peanuts and coriander and serve.
🔪 Top Tips & FAQs
Don't over-cook the vegetables, they should still be crunchy in the finished dish.
Cooking time of noodles can vary between brands, so follow the instructions on your packet for best results.
I usually use wholewheat noodles as they are easy to get hold of and cook quickly. However you can also use flat rice noodles which are absolutely delicious, or fine rice noodles instead.
Green curry paste is based on coriander roots and green chillis - it tends to be sweeter than red. Red curry paste is based on dried chillis and tends to be spicier.
Curry pastes vary but most contain a combination of garlic, chillis, lemongrass, coriander, galangal, kaffir lime and spices like ground coriander and cumin. Traditionally it would include fish paste, so always check ingredients carefully to make sure it is vegan.
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📖 Recipe
Thai Green Curry Noodles
Ingredients
- 2 tablespoon sunflower or rapeseed oil
- 2 tablespoon Thai green curry paste check it is vegan, some contain fish
- 1 onion
- ½ head broccoli
- 10 asparagus spears
- 4 spring onions
- 400 ml coconut milk
- 1 red chilli
- 125 g wholewheat noodles 2 nests - check they are egg-free
- handful fresh coriander
- handful dry roasted peanuts
- 1 lime
Instructions
- Peel and slice the onion. Cut the broccoli into small florets, and slice the asparagus diagonally into pieces roughly 3-4cm. Trim and diagonally slice the spring onions.
- In a large frying pan, heat the oil and Thai curry paste. Add the onion and fry gently for 2 minutes until starting to soften.
- Add the broccoli, asparagus and spring onions and cook for a further 2 minutes.
- Meanwhile, trim, de-seed and finely slice the red chilli and add to the pan.
- Pour in the coconut milk, and season generously with salt. Bring to a simmer for 5 minutes.
- Meanwhile, bring a saucepan of water to the boil and cook the noodles according to packet instructions.
- Divide the cooked noodles between two serving bowls. Taste the Thai green curry sauce and adjust seasoning as required, then pour over the noodles along with all the vegetables.
- Roughly chop the coriander and peanuts and sprinkle over the noodle bowl, and finish with a generous squeeze of lime juice. Serve immediately.
ENVIRONMENTAL INFORMATION
Video
Notes
Nutrition
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Hazel says
Morning Just found your recipes I am a vegetarian for 35 years it’s getting very difficult to know what to eat as I can’t eat anything from the onion family don’t like mushrooms I am very limited to know what to have, can you help me please.
Regards Hazel
Patricia @ Grab a Plate says
Love that this dish saves you time with the curry paste straight from the store! I feel like I can almost smell this cooking. So tasty - what a lovely dish!
Tayler Ross says
We made these curry noodles for dinner last night and omg were they amazing! My whole family loved them and we will definitely be making again soon!
Dana Sandonato says
Everything about this recipe is awesome. The coziness from the noodle-y goodness and the broth, and then all the veggies! Comfort and wholesome ingredients all in one. YES PLEASE <3
Claudia Lamascolo says
Sounds like a winner for us and I just happen to have everything to try it out later, looks fabulous!
Natalie says
Such a lovely soup. My kids had asparagus for the first time, and loved it, thanks!
Lu says
Can this be refrigerated and then reheated? I like to make meals that last about a week. So I'm wondering if I double the recipe will it keep?
thevegspace says
Hi Lu, The soup itself would be fine, but it would probably be best to leave out the noodles, then just put them in the soup as you reheat it. They only take a minute or two to cook, and would probably turn very soggy if you left them in the soup in the fridge for a few days. Let me know how it goes!
Dan says
Not the best recipe. It's quick and easy, but lacks in flavor. The asparagus doesn't compliment the other flavors and can probably be left out. Definitely needed some garlic and a bit of ginger.
thevegspace says
Sorry to hear that Dan. There is already garlic and ginger in the curry paste, so if you found this a little bland perhaps you need to add more paste - it really depends on which curry paste you used, as they vary quite a lot. Its also important to season to your own taste just before serving. We'll have to agree to disagree about the asparagus, I really like the fresh, green flavour! Thanks for the feedback.
Abida says
Thanks for the tip on the coconut milk, nothing I like more than hot soup this time of year!
Elizabeth says
This sounds so gorgeous - just my kind of recipe! Pinned to try later 🙂
thevegspace says
Thanks Elizabeth! x
Camilla says
Oh my, my mouth is watering just looking at this lush soup! I didn't know you could curdle coconut milk but probably because I always use the powdered stuff!
thevegspace says
Thanks Camilla! It had happened to me once before too and I remember googling what to do then too, so thought it might come in handy! Haven't tried using powdered stuff, sounds very handy.
Sarah says
This looks delicious. Good to know what to do if the coconut curdles! PInned.
thevegspace says
Thanks Sarah! x
Sylvia @ Happiness is homemade says
Perfect soup for this gloomy weather! Must be really warming with a kick from chili 🙂 I really like noodle soups and didn't have a chance to try thai coconut version yet so I'll be saving your recipe to try out later.
thevegspace says
Thanks Sylvia - yes pretty spicy, just how I like it!!