One of my favorite things to do at least once a week is to experiment with different cuisines. It’s always fun to try a dish you’ve never had before, especially as a way to spice up your weekly dinner routine. This green curry noodle soup recipe is packed with flavor and is much easier to make than you think.
Jump to RecipeWhat is Green Curry?
To make the actual Thai Green Curry paste from scratch, crushed green chilis, garlic, lemon grass, galangal, kaffir lime leaves, coriander and a few other ingredients are all mixed together. Its slightly sweeter and a bit more pungent than its red counterpart. In this recipe, I used store bought green curry. I cooked down the curry with coconut milk to create a rich, flavorful sauce. It is typically served over rice or paired with rice noodles.
Rice Noodles
What I love about this recipe is its versatility. You can pair it with rice, dumplings, noodles etc. I chose to serve my green curry with Lotus Foods Forbidden Rice® Pad Thai Noodles. Not only do these noodles look cool, because of the contrasting colors, but they are also 100% gluten-free, wheat-free, and organic. My favorite thing about rice noodles is how fast they cook. All you have to do is place them in boiling water for 5-8 minutes, drain them, and toss them in sesame oil to prevent them from sticking. Simple right!
Bright Green Color
The secret to making the soup a bright green color is actually pretty easy. After the soup is cooked, the color will be a light greenish yellow color. It will still taste great, but this little extra step will take it to the next level and add a bit of freshness. Take a handful of Thai basil, and blend with 1 cup of coconut milk for about 5 minutes. Next, pour it into the hot soup and be careful not to cook it for more than 30 seconds. Any longer and the color will darken. Serve over rice noodles and enjoy!
Thai Green Curry Soup With Shrimp
Ingredients
- 2 8oz Packages Lotus Foods Forbidden Rice ® Pad Thai Noodles
- 4 Tbsp Sesame Oil
- 1 lb Shrimp Peeled and Deveined
- 3 Tbsp Green Curry Paste use 2T for less spicy
- 3 cups Coconut milk 1 cup reserved
- 1 quart Chicken or Vegetable Stock
- 1/2 Small Onion diced
- 2 Scallions sliced
- 1 1/2 Tbsp Minced Garlic
- 1 1/2 Tbsp Minced Ginger
- 1/4 stalk Lemongrass
- 2 Bay leaves
- 1 1/2 Tbsp Fish Sauce
- 1/2 cup Thai Basil
- 2 tsp Salt add as needed
- 2 tsp Pepper
- 1/2 Lime
- 2 cups Snow Peas
- 2 cups Bean Sprouts
Instructions
- Fill a medium sized pot with water, and bring to a boil.
- Cook rice noodles for 5 minutes or until done. Immediately drain noodles and rinse with cold water. Toss in sesame oil to keep from sticking and set aside.
- Season shrimp with salt and pepper.
- In a large pot over medium high heat, add one tablespoon of sesame oil and cook the shrimp for about 4 minutes and set aside.
- Add in green curry paste, onion, ginger, lemongrass, scallions, bay leaves and garlic and sauté until onions are translucent and aromatics are fragrant.
- Stir in chicken stock and 2 cups of coconut milk and bring to a boil.
- Once at a boil, reduce the heat to a simmer and add in fish sauce, salt and pepper.
- Simmer for 30 minutes.
- For bright green color: Blend the remaining cup of coconut milk and Thai basil for 5 minutes. Then, pour into soup and cook for no more than 30 seconds.
- Lastly, squeeze in a little fresh lime juice and adjust flavors.
- Serve over rice noodles with snow peas, bean sprouts and Thai basil or vegetables of your choosing.
