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Thai Green Curry Soup

By hannahk (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Quick but super tasty, this is my reinvention of an amazing green curry I had at a market in Bangkok


  • 1 onion, diced
  • 1-2 tbsp green curry paste (amount according to level of heat required)
  • approx 2cm lemongrass, bruised and finely chopped
  • small piece fresh ginger, chopped
  • 1 can coconut milk
  • 1 tbsp thai fish sauce
  • 2 bulbs bok choi
  • 1/2 pack mangetout or sugar snap peas
  • 1 pack straight-to-wok noodles (prferably pad thai noodles)
  • 100g frozen soya beans
  • 100g tofu pieces
  • 1 tbsp sesame seeds
  • vegetable oil
  • coriander to garnish


  • STEP 1
    Soften the onions in the vegetable oil, and add the curry paste, fry off for approx 1 min
  • STEP 2
    Add the coconut milk, lemon grass and ginger, bring to the boil then turn down until simmering
  • STEP 3
    Add the vegetables to the broth, simmer for 5 mins until veg are cook but still retain a crunch.
  • STEP 4
    Whilst the veg are cooking fry the tofu in hot vegetable oil for approx 5 mins or until golden brown, sprinkle over the sesame seeds and toss the tofu in them until coated with the seeds.
  • STEP 5
    Just before serving stir the noodles in to broth and leave for a min to heat through.
  • STEP 6
    Distribute the veg and noodles evenly between bowls then tip over the broth, top off with the browned tofu and garnish with the coriander.
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