How to make Thai Green Curry Noodle Soup -

Thai green soup with noodles in it.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Noodles (नूडल्ज़ ), Thai green curry paste (थाई ग्रीन करी पेस्ट )

Cuisine : Thai

Course : Soups

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Thai Green Curry Noodle Soup

Thai Green Curry Noodle Soup Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Green Curry Noodle Soup Recipe

  • Noodles 1 1/2 tablespoons

  • Thai green curry paste boiled 200 grams

  • Oil 2 tablespoons

  • Broccoli separated into small florets 1/2 small

  • Corn niblets 1/2 cup

  • Carrot cut into diamonds 1 medium

  • Red capsicum cut into ½ inch triangles 1 medium

  • Mushrooms sliced 4-5

  • Vegetable stock 2 cups

  • Salt to taste

  • Lemon juice 1 teaspoon

  • Fresh coconut milk 1 cup

  • Bean sprouts 1/2 cup

  • Fresh red chilli diagonally sliced 1

  • Fresh basil leaves 3-4


Step 1

Heat the oil in a non stick pan. Add broccoli, corn, carrot, red capsicum and mushrooms and sauté for a minute. Add the green curry paste and mix well.

Step 2

Add the vegetable stock and salt and cook till the vegetables are almost done. Take care that the vegetables are not overcooked. Add lemon juice and coconut milk and mix. Let it heat through.

Step 3

Place a ring mould in the center of soup bowls and pack it with the boiled noodles. Pour the soup into the soup bowl around the ring mould. Sprinkle bean sprouts.

Step 4

Slowly remove the ring mould so as not to disturb the noodles. Sprinkle red chillies over the noodles and place the basil leaves on top.

Step 5

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.