Green Curry Noodles

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Click here to watch me prepare this recipe on my IGTV.

Before anyone asks, yes I’m still working on my drunken noodles recipe but in the meantime, let’s celebrate these Green Curry Noodles!! Fall weather has us all craving steaming hot bowls of soup, and pretty much ALL the carbs but I love this soup for how fragrant, earthy and spicy it is! Green curry has flavors like lemongrass, kaffir lime leaves, garlic and all those are SO up my alley. I didn’t make the green curry paste from scratch because a lot of those ingredients require a bit of hunting down so I used a Thai curry paste that was recommended to me by a Thai cooking instructor! To wake the curry paste up a bit, I still add in fresh garlic, ginger, shallots, cilantro, and YES: KALE. I always have Tuscan kale on hand and because I wanted this soup to have that beautiful bright green color, I added a handful and it was gorgeous! Tuscan Kale is NOT like regular kale, and it has a delicious earthy peppery flavor so it was made for these green curry noodles- plus it’s an added boost of nutrition! It can be found at almost any grocery store.

I’m breaking down some ingredients that you might not be so familiar with here so you can have a visual!

Ingredients List:

Green Thai Curry Paste

Dark & Sweet Soy Sauce

Rice Wine Vinegar

Tuscan Kale ( just google a pic, lol)

Chili Crisp Oil (optional topping on ramen, can also use Chili Onion Crunch from Trader Joes, or Chili oil)

Green Curry Noodles

Green Curry Noodles

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PREP TIME: 20 mins

COOK TIME: 20 mins

TIME: 40 mins

The Chutney Life

Ingredients

5 oz Package Curly Ramen Noodles (or noodles of choice

13.6 oz can of unsweetened full fat coconut milk

2 cups vegetable or chicken broth

2 tbsp green curry paste

2 shallots, chopped small

1.5 tbsp garlic, minced

1.5 tsp ginger, grated

2 scallions (sliced, green and white parts separated)

1/2 cup cilantro, chopped and tightly packed

1 bunch Tuscan/Lacinato Kale chopped into medium size ribbons (ribs removed)

2 tsp brown sugar

2 tsp white sugar

3 serrano chilis

2 tbsp soy sauce (preferably dark soy)

1 tsp rice wine vinegar

2 tsp lime juice

2 tbsp oil

Chili Crisp Oil or Chili Oil (optional topping)

Equipment

High Speed Blender or Immersion Blender

Directions

Boil the ramen noodles or whatever type of noodle your using, according to package directions. Drain & Set aside
In a large heavy bottomed pan, heat 2 tbsp of oil over medium high heat. Once the oil is hot, add scallions and shallots. Stir for about 2 minutes until the scallion whites and shallots are soft.
Add the green curry paste, continue to stir for one more minute and then add the garlic, and ginger. Stir for about 2-3 minutes until garlic is fragrant but not browned (reduce heat if you need to).
Next, add the coconut milk, stir well to combine and once everything is heated through, transfer the contents of the pot to a high speed blender. Do this very carefully as the liquid will be hot. To the blender, add the green chils, 1/2 cup of the kale, and cilantro. Blend carefully until you have a super smooth sauce. If you do not have a highspeed blender, simply add the kale, green chilis, and cilantro to the pot and use an immersion blender/hand blender to puree the broth.
Pour the contents of the blender back into the pot, add 2 cups of vegetable broth, brown sugar, white sugar, soy sauce, rice wine vinegar and put the stove back on medium low heat so it comes to a slow simmer.
After it reaches a slow simmer, add in the noodles, remaining kale, lime juice, rest of the scallions and stir well to combine. (Note: the longer you let the noodles sit in the broth, the more broth they will soak up the liquid, so if you like more soup to slurp, add the noodles right before you're about to eat- just make sure they're heated up and immediately serve). You can simply place the boiled noodles in serving bowls, and pour the hot broth on top when ready to serve.
Taste the broth! It should be sweet, spicy, and salty! I prefer a good balance of spicy and sweet for my thai food so adding an additional 1 tsp of white sugar at this point helps achieve the perfect balance in this dish but is optional/based on your preference. Your soy sauce might also differ, so you may need more to acheive that salty/umami flavor.
Lastly, as a garnish you can drizzle chili oil, chili crisp (linked in blog post) or chili onion crisp from trader joes for extra depth of flavor and spice!

Notes

*If you don't have brown sugar, or palm sugar, you can use coconut sugar or regular white sugar in place of it. Just start with the recommended 2 tsp of white sugar, taste as you go and add more as you like. Thai food generally is a good balance of sweet, spicy and sour and sugar really helps balance this dish well.
*If you like extra spice, you can additional serrano chilis when blending the broth.
*Do NOT use regular kale, it will alter the taste of this dish. Lacinato/Tuscan Kale can be found at most grocery stores.

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Loved the recipe (as always). Added some chopped red onions to add a khao soi fusion. Thanks Palak!!

Amazing amazing recipe! Start to finish it took 25 mins and my entire family was licking their bowls. Highly recommend making this!

What is the serving size on this? And the pictures look like you put some chopped kale into the curry after. Is that correct?

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