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    Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Thai Green Curry Noodles

    Thai Green Curry Noodles

    Published: Sep 15, 2015 · Modified: May 16, 2022 by Kate Ford · This post may contain affiliate links.

    Thai Green Curry Noodles
    JUMP TO RECIPE JUMP TO VIDEO
    Pinterest pin for Thai Green Curry Noodles

    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

    20 Min Meals | Vegetarian & Vegan

    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.

    Jump to:
    • 🍴Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your Thai Green Curry Noodles
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    ingredients for Thai Green Curry Noodles

    📝 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 👇🏼.

    chop vegetables and fry

    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 spices and boil noodles

    Add the broccoli and asparagus and continue to fry gently. Meanwhile, boil the noodles according to packet instructions.

    add coconut milk and serve

    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.

    thai green noodles
    What type of noodles are best for these Thai green curry noodles?

    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.

    What is the difference between Thai green and Thai red curry?

    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.

    What are the ingredients in Thai green curry paste?

    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.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Quorn Pieces Thai Green Curry
      Quorn Pieces Thai Green Curry
    • Tenderstem Broccoli Salad
      Tenderstem Broccoli Salad with soba noodles
    • Yaki Soba Wagamama Style
      Yaki Soba (Wagamama Copycat)
    • Amai Sauce
      3-Minute Amai Sauce

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    Thai Green Curry Noodles

    Thai Green Curry Noodles

    Kate Ford | The Veg Space
    These quick and easy Thai Green Curry Noodles are creamy, spicy and sour. Packed with asparagus broccoli and spring onions.
    5 from 5 votes
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    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Main
    Cuisine Thai
    Servings 2 people
    Calories 644 kcal

    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.

    Video

    Notes

    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.

    Nutrition

    Serving: 1portionCalories: 644kcalCarbohydrates: 81gProtein: 17gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 232mgPotassium: 1029mgFiber: 9gSugar: 10gVitamin A: 4420IUVitamin C: 192mgCalcium: 181mgIron: 6mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Hazel says

      April 23, 2023 at 8:41 am

      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

      Reply
    2. Patricia @ Grab a Plate says

      May 17, 2022 at 2:11 am

      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!

      Reply
    3. Tayler Ross says

      May 16, 2022 at 4:57 pm

      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!

      Reply
    4. Dana Sandonato says

      May 16, 2022 at 3:33 pm

      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

      Reply
    5. Claudia Lamascolo says

      May 16, 2022 at 3:31 pm

      Sounds like a winner for us and I just happen to have everything to try it out later, looks fabulous!

      Reply
    6. Natalie says

      May 16, 2022 at 2:55 pm

      Such a lovely soup. My kids had asparagus for the first time, and loved it, thanks!

      Reply
    7. Lu says

      October 09, 2015 at 9:26 pm

      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?

      Reply
      • thevegspace says

        October 10, 2015 at 9:57 am

        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!

        Reply
    8. Dan says

      October 02, 2015 at 10:38 pm

      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.

      Reply
      • thevegspace says

        October 04, 2015 at 2:01 pm

        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.

        Reply
    9. Abida says

      September 18, 2015 at 2:36 pm

      Thanks for the tip on the coconut milk, nothing I like more than hot soup this time of year!

      Reply
    10. Elizabeth says

      September 16, 2015 at 6:14 am

      This sounds so gorgeous - just my kind of recipe! Pinned to try later 🙂

      Reply
      • thevegspace says

        September 16, 2015 at 7:05 pm

        Thanks Elizabeth! x

        Reply
    11. Camilla says

      September 15, 2015 at 10:00 pm

      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!

      Reply
      • thevegspace says

        September 16, 2015 at 7:05 pm

        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.

        Reply
    12. Sarah says

      September 15, 2015 at 6:21 pm

      This looks delicious. Good to know what to do if the coconut curdles! PInned.

      Reply
      • thevegspace says

        September 16, 2015 at 7:04 pm

        Thanks Sarah! x

        Reply
    13. Sylvia @ Happiness is homemade says

      September 15, 2015 at 4:17 pm

      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.

      Reply
      • thevegspace says

        September 16, 2015 at 7:04 pm

        Thanks Sylvia - yes pretty spicy, just how I like it!!

        Reply
    5 from 5 votes

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