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!
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)