Green Curry Bowl


Green Curry Bowl

food styling

Green Curry Bowl

An aromatic Thai-style green curry soup packed with the goodness of green vegetables, mushrooms, wheat noodles and marinated tofu.
Prep Time 20 minutes
Cook Time 20 minutes
Course Dinner, lunch, Main Course
Cuisine Asian, Thai
Servings 3


Gather your ingredients…

    For the Green Broth:

    • 2 TBS green curry paste
    • 400 mL coconut milk or light coconut milk if limiting saturated fat
    • 400 mL water

    For the Tofu:

    • 200 g firm tofu
    • 1 TBS soy sauce
    • 1 TBS sesame oil
    • 2 cloves garlic crushed
    • 1/4 tsp pepper

    For the Rest:

    • 200 g ramen noodles prepare as per package instructions
    • 100 g enoke mushrooms
    • 200 g button mushrooms quartered
    • 100 g snow peas topped, tailed and sliced lengthwise
    • 1/2 head of broccoli cut into small florets
    • 1/2 medium zucchini sliced into rounds



    • Marinate the tofu in the soy sauce, sesame oil, garlic, and pepper, then pan-fry on high heat for a few minutes until cooked on all sides. Set aside to cool whilst you make the broth.
    • To make the broth, simply fry off the green curry paste in a pot for a couple of minutes until fragrant, add in the coconut milk and water and bring to the boil.
    • Add in your vegetables (they won’t need long, maybe a minute or two)
    • Assemble your bowl by first layering in your pre-cooked ramen noodles, followed by the green broth with vegetables, and top with the marinated tofu.
    Keyword Best Green Curry Soup, Dinner, Green Curry, Green Curry Soup, Noodle Soup, Thai Green Curry, Winter Warmer


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