Thai Green Curry Noodle Soup
An authentic, creamy, and exotic Thai soup combining the heat of green curry with delicate shrimp. Tender udon noodles in a fragrant coconut broth, topped with fresh basil and cilantro. A comforting and flavorful dish ready in under 30 minutes.
🛒 Ingredients
2 servings
- 1 tsp vegetable oil
- 1 tbsp Thai green curry paste
- 8 oz mixed stir-fry vegetables
- 5 oz large raw shrimp
- 2/3 cup coconut milk
- 1 cup vegetable broth
- 9 oz udon noodles
- 1/3 oz fresh cilantro
- 1/3 oz fresh basil
- 1 red chili pepper
- 1 green onion
Watch the original video
Watch on TikTokDirections
- 1
Heat the oil in a pot over medium heat. Cook the curry paste for 1 minute, then add the stir-fry vegetables and shrimp. Cook for 3 minutes until the shrimp are mostly pink.
- 2
Add the coconut milk, vegetable broth, and udon noodles. Bring to a boil, then reduce heat to a simmer and cook for 5 minutes until the noodles are cooked and the vegetables are tender yet crisp.
- 3
Divide the soup between two bowls. Sprinkle generously with fresh cilantro, basil, red chili, and green onion. Serve immediately.
💡 Chef's Tip
Use fresh or frozen shrimp depending on availability. Adjust the amount of curry paste according to your spice tolerance. Prep the ingredients in advance for an even faster preparation. Optional: add a splash of fish sauce or fresh lime juice at the end of cooking for more depth.
