One-Pot Green Curry Noodle Soup
This creamy, lightly spicy, one-pot green curry noodle soup is everything a weeknight dinner needs to be- simple, quick, delicious, filling, and low on the clean up. Tofu, noodles, peas and carrots make up the bulk of the soup, which is brought together with a creamy green curry broth, crisp bean sprouts, and fresh cilantro and Thai basil. Warm, hearty, delicately flavored, just one pot to wash, and done in about half an hour, this soup is sure to be a staple on the weekly dinner menu. This recipe will serve 4-6 hungry individuals, so make a batch for yourself for the week, or use it to cook up a meal for the family.
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One-pot meals (which I recently heard referred to as “one pot wonders”, maybe it’s a British term?) are essential for weeknight dinners. After a long day of work, cooking and doing a huge pile of dishes is not always the most appealing idea. It’s so easy to just turn to eating out or getting delivery when we’re tired after a long workday, but it’s definitely not the cheapest or healthiest way to eat. Delivery is something that I definitely indulge in far too often, and that’s something I’m really trying to change. When I pay the prices required for someone else to make and serve my food, I want to enjoy and be excited by the experience. Instead, we usually order from the same few places that deliver to us, and while some are fairly good, I’m often too tired to really enjoy it. For those occasions I have to try and remind myself that simple cooking isn’t too labor-intensive (especially one-pot meals!)
My one-pot green curry noodle soup was actually inspired by a dish I had back in college. It was my first year, living in the dorms, with access to a meal plan (with unlimited food at every meal, it was a bit of a blessing and a curse). Every day I had to scan the menu for vegetarian items (pre-vegan days) and decide which items to try. Some days there was really only one option, and then I would eat a reasonable amount of food. Often, however, the dining commons would serve all of my favorite dishes at the same meal- and then I would either have to overeat (usually) or choose between them. The one dish that always won out was a green curry soup (although theirs didn’t have any noodles). The creamy curry flavor, with plenty of broth was something I just couldn’t say no to- I am a brothy soup fan, after all.
Although I try not to be too formulaic in my posts, I do typically make the last paragraph before the recipe (this one) a summary of the steps and some tips and tricks on making it. There’s really not much to say here, but I’ll still give you a quick run down. We start with the tofu, cooking it to get some color. The ginger and garlic are added, and then the carrots and onions (if you add them all at once, the flavor is less dynamic). Next our coconut, water and curry paste are added and allowed to simmer until the vegetables are cooked. The rice noodles are added towards the end, but check your packaging instructions- they may cook very quickly, or take a few minutes, so plan accordingly. To finish up the cooking, frozen peas and lime juice are added in (just for 30 seconds to a minute), and then its into the bowls. Top with sprouts and herbs, and get excited to make this one-pot green curry noodle soup next week!
One-Pot Green Curry Noodle Soup
Ingredients
- 3 TBSP. olive oil
- 1 package of firm tofu (13-16 oz), cut into cubes
- 1 TBSP. soy sauce
- A knob of ginger (about 20 grams), cut into thin matchsticks
- 3 cloves of garlic, minced
- ½ onion, cut into thin half-moons
- 1-2 carrots, cut into thin slices
- 1 can (13.5 oz) full fat coconut milk
- 4 cups water
- 3 TBSP. green curry paste
- 8 oz. rice noodles
- 1 cup frozen peas
- Salt and pepper, to taste
- Lime juice, to taste
- Bean sprouts, for garnish
- Cilantro or parsley, for garnish
- Thai basil, for garnish
Instructions
- Heat your oil on medium-high in a large pot. Add the tofu and soy sauce, and cook for about 5 minutes, flipping occasionally, until they have started to turn golden. Next add the garlic and ginger, sautéing for a couple minutes until they become fragrant. Add the carrots and onions, and sauté a minute longer.
- Pour in the coconut milk and water, and bring to a simmer. Whisk in the curry paste and allow to continue to simmer until the vegetables are soft (about 5-10 minutes). Add the rice noodles, and cook for the length direct or until soft. With about one minute left of cooking, add the frozen peas and finish with lime juice.
- Serve warm with fresh cilantro, Thai basil, bean sprouts, and lime wedges.
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Let’s hear from you…
- How important are one pot meals in your life? Should we be making more recipes?
- For this one-pot green curry noodle soup, is it more about the noodles or the soup? Or the tofu?
- Have you ever heard the term “one pot wonder”? Is it a thing I just missed?
Share your thoughts in the comments below!
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Goog food.
Thanks Nobo!