This incredibly flavoursome Thai green curry soup is vegan and gluten-free. It's packed with fresh, healthy green veggies and protein-rich tofu. It's super creamy from coconut milk and amazingly fresh and fragrant thanks to loads of fresh coriander, mint, Thai basil, lemongrass, lime and many other authentic Thai ingredients. This vegan Thai green curry is super easy to whip on a weeknight for a quick and easy dinner and it makes a perfect lunch meal, too. It comes together in just under 45 minutes. If this is not the ultimate vegan comfort food, then I don't know what is!
🥦 GET YOUR GREENS IN
This Thai green curry noodle soup is like a game. Who wants to play green with me? The idea is to use as many green veggies and fresh toppings as possible. I can assure you your green food haul will be a lot of fun. If you feel like I forgot about your favourite green vegetable, feel free to adjust this recipe. Next time I will also add some mangetout, asparagus and brussels sprouts. True, maybe not your typical Thai ingredients, but once you start playing this green game, you won't be able to stop! Whoever uses the biggest amount of different green vegetables wins! Game on!
💚 YOU WILL LOVE THIS RECIPE
- Easy-to-follow recipe - don't worry. You won't have to make gyoza dumplings from scratch, marinate your tofu overnight or anything like that. If you're a lazy vegan like myself, I get it! You want quick and easy. This vegan noodle soup recipe is pretty self-explanatory. Follow a few simple instructions and dinner will be ready in no time! Minimal effort required.
- Ready in 40 minutes - to satisfy our intense Thai food cravings as soon as possible and to save us even more time, in this recipe I am using a store-brought vegan Thai green curry paste. So don't worry - you won't have to travel to another city to find that mysterious galangal or fresh kaffir lime leaves. I trust that if you are an uncontrollable foodie you'll have a dozen jars of vegan Thai green curry paste in your essentials cupboard?
- Vegan and gluten-free - Great news! This soup is dairy-free and gluten-free. This means this recipe is suitable for all kinds of dietary requirements. Everyone can enjoy a bowl of this deliciousness. This is why I say plant-based food brings people together 🙂
- Flexible recipe - feel free to customize this vegan noodle soup with your favourite vegetables. I really enjoyed playing the green game here but you are welcome not to follow the rules. Maybe add some aubergine or potato? Whatever is crying for attention in your fridge.
- Delicious comfort food - Thai food lovers will be delighted!
- Coconut milk - use full-fat coconut milk. I do not recommend using light coconut milk in this recipe - your soup base would turn out somewhat lacklustre. Rich and creamy is what we are after. Try to get a can of high-quality organic coconut milk, if you can. It will really make a difference. Cheap supermarket cans of coconut milk on offer are usually full of freaky thickeners and additives. Sadly they are not really full of flavour. I usually buy cans of organic coconut milk in my local health food shop.
- Green vegetables: I used courgettes, green peas (frozen peas will be ok here), fine green beans and a few stalks of tenderstem broccoli. Feel free to customize this recipe with other green veggies of choice. You can even add vegetables that are not green - if you're brave enough to break the rules of the green game 😉
- Rice noodles - rice noodles would be the most obvious choice in a Thai-inspired recipe, but you are welcome to use other kinds of noodles of choice.
- A block of firm tofu - DO NOT use silken tofu in this recipe.
- Tamari - I usually prefer to use tamari instead of soy sauce as tamari contains less sodium than soy sauce.
- Fresh herbs: mint, Thai basil, coriander, chives and spring onions. To be fair, fresh toppings really make the dish here. This Thai green curry noodle soup wouldn't be the same without them.
🌿 VEGAN THAI GREEN CURRY PASTE
The key to making a deliciously rich and fragrant base for this soup is using a high-quality Thai green curry paste. The unique flavour of amazingly fragrant Thai green curry paste is usually a composition of lemongrass, green chillies, galangal, Thai basil, kaffir lime leaves and coriander. True, it is not easy to get hold of some of those authentic Thai ingredients. For this reason, I am using a jar of store-bought Thai green curry paste in this recipe. It will save us some time and a lot of hassle. No need to chase galangal this time!
Traditionally, Thai green curry paste also contains fish sauce and shrimp paste. Luckily, in response to popular demand, it's becoming easier and easier to find a decent vegan brand of different kinds of Thai paste. I always buy a few jars from my favourite health food store.
🔪 STEP-BY-STEP INSTRUCTIONS
- Chop the onion, crush the ginger and garlic. Saute them in a few tablespoons of coconut oil.
- Add Thai green curry paste. Sauté for 2-3 minutes. Add one chopped peeled courgette and all the spices. Sauté for 5 minutes.
- Add full-fat coconut milk. Cook on a low light for about 5 minutes until the courgette softens.
- Now blend your coconut courgette concoction in a high-speed blender until thick and smooth. You can also use an immersion blender.
- Add vegetable stock cubes, 6 cups of water, lime juice, 2 tbsp tamari and coconut sugar.
- Add vegetables: fine green beans, sliced unpeeled courgette, bok choy, green peas and tender stem broccoli. Simmer for 7-10 minutes, until vegetables are tender but not overcooked.
- Spiralize 1 courgette with a spiralizer or a julienne peeler. Add the courgette noodles (courgetti ;)) to the soup. Simmer for further 5 minutes until courgette noodles soften a bit.
- Prepare tofu. Cut tofu into cubes and fry them in a few tbsp of coconut oil and 1 tablespoon tamari until golden brown.
- Prepare rice noodles: pour boiled water over them and soak for about 5 minutes. Drain the water.
- Soup is ready! Serve with rice noodles and fried tofu cubes. Top with chopped fresh herbs, sliced green chillies, bean sprouts and sesame seeds.
🌾 HOW TO COOK RICE NOODLES
It's insanely easy. Follow the instructions from the packaging. Technically, you don't even have to cook them.
- Just boil some water in a kettle and then pour boiling water over your rice noodles in a large bowl or a saucepan. Make sure they are covered completely.
- Stir them a few times, so they separate.
- Soak them for five minutes until they soften.
- Drain them and add cold water this time. Set aside.
Just remember that rice noodles are not wheat pasta. They will get sticky and chewy if you keep them in hot water or broth for too long. We don't want that. It's best to prepare rice noodles right before serving the soup so that the noodles will remain fresh and tender.
👩🏽🍳 TIPS FOR SUCCESS
- Use a can of organic full-fat coconut milk with as few artificial additives and thickeners as possible. Obviously the more freaky ingredients are added the worse quality of your canned coconut milk is. Kind of the same like with choosing the best brand of almond milk for your lattes. You know those questionable cartons of almond milk with only 2% of almonds listed as ingredients? What's that about? Anyway. Back to the coconut milk issue. I do not recommend experimenting with light (reduced fat) coconut milk in this recipe. You would end up with lackluster coconut water that was supposed to be your fragrant and flavourful soup base. We want as much rich and creamy as possible here.
- It's all about toppings. Fresh fragrant herbs and crunchy bean sprouts really make the dish here so go crazy with them! Noodle soups are all about glistening fragrant broth and layers of different textures: tender simmerred veggies, the longest rice noodles in the world, protein-packed crispy tofu and fresh crispy herbs and bean sprouts. Oh, and of course don't forget to add a generous squeeze of lime juice. Slurp away!
🍜 VARIATIONS AND SUBSTITUTIONS
- Use other green veggies of choice. Other vegetables great for this green game would be green asparagus, mangetout, brussel sprouts (why not?) and green bell pepper. Or, if you want to break the rules, feel free to add whatever is crying for your attention in the fridge: potatoes and aubergine taste great in Thai green curry, too.
- If you're into vegan mock meats, why not replace tofu with your favourite vegan chicken pieces?
- Different kinds of noodles will work in this recipe, too. I used classic rice noodles as they are the most obvious choice for a Thai-inspired recipe but feel free to play around with black rice noodles, soba noodles or vegan ramen noodles also.
🥡 STORAGE INSTRUCTIONS
This vegan noodle soup will taste best freshly served. There is no doubt about it. After all, this recipe is all about tender (but not soggy) simmered green veggies and fresh crunchy toppings.
Ideally, if you have any leftovers, you should store the soup broth (base), cooked green veggies, rice noodles, tofu cubes, and toppings in five separate containers. It sounds like a hassle, I know. Well, try to separate the veggies and the noodles from the broth, at least. Otherwise, everything will go unpleasantly soggy. That being said, I still enjoy leftovers for lunch the next day. It's still the same amazingly fragrant, bursting with fresh herbs Thai green curry miracle.
- Leftovers will keep well in the fridge for no longer than 48 hours.
- I do not recommend freezing the leftovers of this noodle soup. I recommend devouring this Thai green curry deliciousness as soon as possible instead.
🇹🇭 MORE VEGAN THAI RECIPES
Thai yellow curry noodle soup with tempeh and black soba noodles - This comforting wholesome soup full of different colours and textures will definitely liven up your evening.
Thai red curry noodle soup - Rich and creamy with coconut milk, it's packed with healthy veggies and high in protein tofu. It's super easy to whip up for a weeknight dinner.Print
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