Ingredients
Scale
- 1 can (13.5 oz) Coconut Milk
- 3 cups Vegetable Broth
- 2 tablespoons Green Curry Paste
- 8 ounces Rice Noodles
- 1 bunch Broccolini, trimmed
- 1 cup Snow Peas
- 1 cup Bean Sprouts
- 1/2 cup Thai Basil Leaves, loosely packed
- 1 Green Chili, thinly sliced
- 1 Lime, cut into wedges
- 1 tablespoon Soy Sauce
- 1 tablespoon Grated Ginger
- 3 cloves Garlic, minced
- 1 tablespoon Olive Oil
Instructions
- Heat a large pot over medium heat and add olive oil.
- Sauté garlic, ginger, and green curry paste for 2 minutes until fragrant.
- Pour in coconut milk and vegetable broth. Stir well.
- Add soy sauce and let it simmer for 5 minutes.
- Add broccolini and snow peas. Simmer for 3 to 4 minutes until just tender.
- Add rice noodles and cook according to package instructions, usually 3 to 5 minutes. Stir gently.
- Stir in Thai basil and green chili. Turn off the heat and let sit for a minute.
- Ladle into bowls and top with bean sprouts, lime wedges, and chili flakes if desired.
Notes
- Use full-fat coconut milk for the richest texture.
- Don’t overcook the vegetables to maintain crunch.
- Garnish generously with herbs and lime just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: green noodle soup, thai green curry soup, coconut noodle soup, vegan noodle soup, asian soup recipe