Green Curry Noodle Soup

Happy New Year, friends! I am very, very slowly tip-toeing into the new year. Mentally, I’m still in the last week of 2021. Over the holiday break I honestly didn’t do too much. I flew back to California on Christmas Eve so I could spend Christmas day with Reuben and Olive. We made the most delicious lasagna with lamb bolognese and I’m still dreaming about it. Then we spent the rest of the time attempting to re-organize our house and life and watching The Witcher. You know, classic new year’s prep.

I honestly get a little anxious when the New Year arrives. So much pressure on new goals and resolutions, which is why my only goal for this year is to remain as chill as possible and take it easy. Last year, I was so focused on preparing for the release of Mooncakes and Milk Bread. It had been my life project for over two years and I was so fixated on giving that book my all. It burned me out, but I learned so much through that journey. I’m working on some incredible projects this year but I’m going to hopefully not be as stressed out about them… fingers crossed.

In terms of what I’m eating this month, I’m scaling back on the cookies but otherwise still enjoying all my favorite foods! Lately, I’ve been craving super spicy food. This is uncharacteristic of me because I don’t have a super high spice tolerance (I’m at a medium level), whereas Reuben likes to max out on the Scoville scale. So he was pretty happy when I tested this extra spicy Green Curry Noodle Soup for a few weeks. This noodle soup is very spicy, green, nourishing, and comforting! The perfect bowl to start the year off with!

A freestyle green curry base

This is a very ‘loose” green curry in concept. Traditional thai green curry paste would normally have some lemongrass, shrimp paste, and a few extra spices in here. But in keeping with my goal of simplifying my life and focusing on ease, I created a green curry base that utilizes ingredients that I almost always have in my kitchen. I always have jalapeños, ginger, shallots, garlic, and cilantro around (so much you can do with these!). I guess the only special ingredient would be the thai chilis, but you could also substitute them with a few more jalapeños.

And if you rather just use a store-bought green curry paste you can absolutely do that!

I blend all of this up in the food process and get enough green curry base for at least 2 pots of soup (for two), depending on how spicy we want it. I use about half of it for this soup recipe, which generously feeds the two of us. Store the rest in the fridge for another batch of soup or use it as a marinate for spicy chicken or shrimp!

I’ll say this again, this green curry is VERY SPICY. If you prefer a little less spicy then reduce the amount of thai chilis to 1 or 2!

Choose your own adventure soup

What goes into your noodle soup is totally up to you! I kept this version vegetarian by tossing in some mushrooms and green beans, and then topped with a soft boiled egg. But you can add whatever vegetables you have on hand or some thinly sliced chicken, pork, tofu cubes, and or shrimp for some protein. Just let everything simmer in the broth until fully cooked and the soup will only taste more delicious.

Green Curry Noodle Soup

Serves 2 (easily scalable)

Green Curry Base:

4 green thai chilis, stems trimmed

2 jalapenos, stems trimmed

1 large shallot

2” nub of ginger, peeled

6 garlic cloves

Zest of 1 lime

Handful of cilantro

2 tsp salt

Noodle Soup:

2 tbsp olive oil

4 cups water

1/4 tsp turmeric powder

2 tbsp brown sugar

1 tbsp fish sauce

1 13.5 fl oz canned coconut milk, full-fat

Handful green beans, trimmed

Handful mushrooms

Juice of 1 lime

8 oz rice noodles or eggs, cooked according to package directions

Soft boiled eggs

1. In a food processor, combine thai chilis, jalapenos, shallots, ginger, garlic, lime zest, cilantro, and salt. Plus until the texture resembles a loose paste, about 1 minute. Scrape down the sides if needed. Transfer the mixture to a container and store in the fridge until ready to use, about 1 week.

2. In a medium to large pot, heat olive oil over medium heat. And about half of the green curry base (or about 3 tbsp of store-bought green curry paste). Stir and cook the green curry for about 1 minute. Add water and stir to combine. Bring to a simmer and add turmeric, brown sugar, fish sauce, and coconut milk. Bring back up to a simmer and reduce heat to maintain a gentle simmer. Continue to simmer for about 15 minutes.

   1. Bonus step: for an extra smooth soup you can strain the soup through a fine mesh sieve and into a heat proof container or another pot to remove the “plup” from the curry base. This is totally optional and based on personal preference. For a safer process, I let the soup cool for about 10 minutes before straining so it is easier to handle.

3. Add green beans, mushrooms, and any other vegetable you like into the soup and continue to boil until tender. Finish by adding lime juice. Taste and adjust sweetness, tartness, and saltiness to your liking.

4. In a soup bowl, add a bundle of noodles and pour the soup in. Top with vegetables and a soft boiled egg. Enjoy!

recipe notes:

• For a less spicy curry base, reduce the thai chilis to 1 or 2.

• You can substitute homemade curry base with 3 tablespoons of store-bought green curry paste.