So for whatever reason I literally cannot stop eating noodle soup lately. I would eat it all day if I could, and I could eat curry all day! Sooo I figured why not combine the two! Here it is ladies and gentlemen: Green curry noodle soup! Look how pretty she is…
This green curry noodle soup is super simple to make and you can definitely adjust the recipe to your liking. Add more veggies and take away the meatballs or add shrimp! It really doesn’t matter, this recipe will still be yummy!
First you will need to track down a few things at your local Asian market or grocery store. You will need coconut milk, fish sauce, thin soy sauce, and green curry paste. These shouldn’t be too hard to find, but if you are struggling, here are the links on Amazon.
Thin soy sauce : Amazon please don’t sub this for regular soy sauce, it just isn’t the same!
Fish sauce: Amazon any brand of fish sauce will do!
Green curry paste: Amazon This green curry is one of my favorites (I was out at the time I made this recipe wahhh)
Coconut milk: Amazon Do yourself a favor and buy this brand of coconut milk! This stuff is amazing and can definitely make any dish better!
Ok now on to our prep work!
My kitty was helping me make this recipe!
First, smash the chilies and cut them in half, quarter the limes, finely slice the green onions (keeping the white parts too), tear the basil leaves from the stems, and cut the eggplant in bite sized pieces.
OK, that was super simple! You’re welcome.
Next lets make the noodles. I chose some random “fresh noodles” from my Asian market. Honestly I have no idea what kind they were because I can’t read anything on the package HAHA! So feel free to use whatever kind of noodles you prefer. Fresh egg noodles, rice noodles, or even ramen noodles would all work great.
Here is a picture of the weird noodles I bought, which actually ended up tasting pretty great!
These noodles had a super chewy texture!
Cook whatever you chose for the noodles according to package instructions and set them aside.
Grab a medium to large pot and add stock or water, curry paste, peppers, and lemongrass paste and heat on medium high heat. (start with just 1 tbsp. of curry paste if you are worried about spice, then add the other towards the end if you think it needs it)
If you can’t find lemongrass paste use real lemongrass. Use 1 stalk and smash it to get the flavor out and cut it in inch pieces.
Bring to a boil, then add the coconut milk and eggplant (rinse out the coconut can with a little water to make sure and get all that creamy goodness). Cook for about 5 minutes, stirring occasionally, reduce the heat a little if you notice the soup is boiling.
Next, add the meatballs, fish sauce, soy sauce, and sugar. Cook for about 3 minutes, stirring often, then add the basil leaves. Cook until the eggplant is soft about 2 additional minutes.
Serve over the noodles and top with green onions and as much lime as you want (the more the better in my opinion)!
- 1 and 1/2 cups Indian or Thai eggplant
- 1-2 lbs. fresh noodles (egg noodles, rice noodles, or ramen work too)
- 1 can coconut milk
- 8 oz. chicken meatballs (optional)
- 2-5 Thai hot peppers (depending on how spicy you like it )
- 2 limes
- 3 green onions
- handful of Thai basil
- 3 tbsp. green curry paste
- 2 tbsp. thin soy sauce
- 2 tbsp. fish sauce
- 1 tbsp. sugar
- 1 tbsp. lemongrass paste (or 1 stalk real lemongrass)
- 2 cups broth or water
- Smash the chilies and cut them in half, quarter the limes, finely slice the green onions (keeping the whites too), tear the basil from the stems, and cut the eggplant in bite sized pieces.
- Cook the noodles according to the package instructions and set aside
- Add the broth or water to a medium large pot along with the curry paste, peppers, and lemongrass paste (or real lemongrass) and heat on medium high
- Bring to a boil then add the coconut milk and eggplant and cook for about 5 minutes
- Don’t let the soup boil to high (it could scald the milk), add the meatballs, fish sauce, soy sauce, and sugar. Stir occasionally and reduce heat if need be.
- Cook for about 3 more minutes then add the basil leaves, continue to stir and cook until the eggplant is soft (about 2 more minutes)
- Serve over the noodles and top with green onions and as much lime as you want! ENJOY!!