Thai Green Curry Udon Soup
Thai Green Curry Udon Soup
Embark on a culinary journey to Thailand with this vibrant Thai Green Curry Udon Soup, a dish that masterfully blends the rich tapestry of Thai flavors with the comforting chewiness of Japanese udon noodles. This robust noodle soup offers a harmonious balance of spicy, sour, sweet, and savory elements, defining classic Thai cuisine. The heart of the soup is a fragrant green curry paste, cooked down with creamy coconut milk, creating a foundation that’s both indulgent and incredibly aromatic. Infused with the bright, citrusy notes of lemongrass, the earthy spice of galangal, and a kick from fiery Thai chilies, every spoonful is an adventure. Tender pieces of chicken or tofu absorb these magnificent flavors, while crisp snow peas add a refreshing bite. A squeeze of fresh lime and a sprinkle of fragrant Thai basil awaken the palate, making this a deeply satisfying and invigorating meal. Perfect for a cozy weeknight or an impressive dinner, this easy-to-follow recipe brings the authentic taste of Thai street food into your kitchen, providing a hearty noodle dish that you'll want to savor again and again.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 4
Ingredients
- 200g udon noodles(dried or fresh)
- 2 tbsp green curry paste
- 1l coconut milk(full-fat)
- 300g chicken or tofu(sliced chicken breast or firm tofu cubes)
- 500ml vegetable broth
- 1 pc lemongrass(stalk, bruised and cut into 2-inch pieces)
- 1 tbsp galangal(freshly sliced or minced, or ginger as a substitute)
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 100g snow peas(trimmed)
- 1/4 cup thai basil(fresh leaves, for garnish)
- 1 pc lime(cut into wedges, for serving)
- 1 tbsp peanut oil
Instructions
Cooking the Soup
- 1Heat peanut oil in a large pot or Dutch oven over medium heat. Add green curry paste and sauté for 1-2 minutes until fragrant.
- 2Pour in about 1/4 cup of coconut milk, stirring constantly to dissolve the curry paste. Continue cooking until the oil begins to separate from the paste, about 3-5 minutes.
- 3Add sliced chicken or tofu, lemongrass, and galangal to the pot. Cook until the chicken is lightly browned or tofu is slightly golden, approximately 5-7 minutes.
- 4Stir in the remaining coconut milk and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to simmer for 10 minutes, allowing the flavors to meld.
- 5Season with fish sauce and brown sugar. Taste and adjust seasonings as needed, adding more fish sauce for saltiness, sugar for sweetness, or lime juice for brightness (if using extra lime).
Preparing Noodles and Serving
- 1While the soup simmers, cook udon noodles according to package instructions. Drain and set aside.
- 2Add snow peas to the simmering soup during the last 2-3 minutes of cooking to ensure they remain crisp-tender.
- 3Divide cooked udon noodles among serving bowls. Ladle the hot green curry soup over the noodles, ensuring everyone gets plenty of chicken/tofu and snow peas.
- 4Garnish lavishly with fresh Thai basil leaves and serve immediately with lime wedges on the side for an extra squeeze of fresh citrus.
Nutrition Information
- Calories
- 651 kcal
- Protein
- 35 g
- Fat
- 46 g
- Carbs
- 30 g
| Nutrient | Per serving |
|---|---|
| Calories | 651 kcal |
| Protein | 35 g |
| Fat | 46 g |
| Carbs | 30 g |
Tips
- For a spicier kick, add a thinly sliced red chili pepper along with the green curry paste or increase the amount of curry paste to taste.
- If using tofu, pan-fry it separately until golden brown and slightly crispy before adding to the soup in step 3 for added texture.
- Serve with a side of extra fish sauce, sugar, and chili flakes so everyone can customize their own bowl of deliciousness.