Super green curry noodle soup

This soup is so easy to make and I love that you don’t have to use the same ingredients every single time. It’s what makes it simple and a weeknight staple in my home. 

The key ingredients I do use every single time are the curry paste, coconut milk, stock, and noodles. The rest you can honestly play around with - how fun is that. Make it your own based on the flavors you like. 

You can choose your adventure for your protein and veggies - I’ve used chicken, shrimp, and tofu, you can use one or all three depending on how hearty you want the soup to be. 

The soup melds bold flavors together and is elevated with the coconut milk creating a velvety base that's super comforting. The garnishes pull it all together and you can add as many as you like to create the balance of flavors you want. 

Makes 2-3 servings 

Ingredients:

• 3 tablespoons ghee

• 1 cup of spinach 

• Handful of fresh herbs - mint, basil, cilantro, parsley, scallions  

• 2 tablespoons green curry paste

• 1 inch ginger

• 1 juice from lime 

• 1 garlic clove

• 1 jalapeno (optional)

• 1 tablespoon almond butter 

• 1 tablespoon Miso paste (optional)

• 3 tablespoons Tamari 

• 1 tablespoon honey 

• 1 package tofu or 2 boneless chicken thighs or handful of shrimp

• 4 cups vegetable or chicken stock

• 1 can coconut milk (13.5 oz)

• 1 packaged dried rice noodles

Garnish:

• lime wedges, sliced red onion, shredded carrots, Thai red chilis, cilantro, scallions, chili oil, basil

Method: 

1. Add the spinach, herbs, curry paste, almond butter, miso, lime juice, tamari, honey, ginger with 1 cup stock and blend. 

2. If using chicken or tofu, cut into bite-size pieces. If using shrimp, wash and set aside. 

3. Add ghee to pot and heat. 

4. Once melted, add blended green sauce to a pot and cook for 2-3 minutes. Add in remaining stock, bring to a boil and then simmer. 

5. Add in protein and let it simmer in the green soup for ~5 minutes (until cooked)

6. Add water to a second pot for your noodles, cook according to the package directions and set aside

7. Add in the coconut milk to green soup and let it simmer for 5 minutes 

8. Taste and adjust the seasoning with more tamari or lime juice 

9. Add the noodles to the bowl, pour the curry soup over

10. Garnish with lime wedges, sliced red onion, shredded carrots  Thai red chilis, cilantro, scallions, basil (all optional) 

Notes: 

You can adjust the seasoning according to your taste preferences. You can also play around with the herbs - if you have chives and scallions use that, if you have parsley, basil, and mint use that - it will change the flavor of the soup but still add in a herby flavor. 

Leftover soup can be stored in the fridge for 3 days. Just reheat over the stove and boil more noodles. It also is great with rice

Bon Appétit