Well not long ago, I made a Thai red curry paste, but I ran out so today I thought, why not go all out and try making a green one so I can have a Thai Green Curry Noodle Soup – makes sense! The base for the paste is pretty much the same with just a few alterations to the ingredients list.
Thai food is super fragrant and the freshness and spices in this paste are perfectly complemented by sweet coconut milk. I used coconut juice to get a more silky, less viscous soup rather than an ultra thick, creamy one that is normally obtained with coconut milk which bares more resemblance to cream rather than milk.
Makes enough paste to fill a medium-sized jar (450ml) and soup serves 2
Ingredients for the paste:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp ground turmeric
- 4 tbsp fresh ginger
- 5 cloves garlic
- 1 large green pepper
- 5 spring onions
- 1-2 tsp lemongrass powder
- Juice of 2 limes
- 1 tsp salt
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- Handful fresh coriander
Ingredients for the soup:
- 600 ml coconut juice/light milk
- 100 ml water
- 160g dry rice noodles
- In a frying pan, dry roast the cumin and coriander seeds for around 3 minutes.
- Blitz in the food processor.
- To the same processor, add the remaining ingredients and blend, scraping down the sides when necessary with a spatchelor.
- Transfer to a jar and store in the refrigerator (for up to 2 weeks or in the freezer for up to a month).
- In a saucepan, add the milk and 2 tbsp of green curry paste.
- Bring to a simmer and add the noodles.
- Serve once noodles are cooked, topped with your favourite roast veggies and cashews or tofu.
Since you’re here, you must have a taste for fragrant curries so I know something else you might like – my 5 ingredients dhal: https://foodflaneur.com/2018/12/18/5-ingredient-dhal-vegan/. I’d like to give a massive thanks to Rasa Malaysia for her inspiration in helping me create this recipe. You can find their version here: https://rasamalaysia.com/green-curry/