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Green Thai Curry Noodle Bowl

An entire, nourishing meal in a bowl full of Thai flavors. If you don't have the lemon grass or Kaffir lime leaf it will still be delicious.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Dish
Cuisine Thai
Servings 8 servings


  • 2 t. Olive Oil
  • 1 T. Ginger grated
  • 4 Garlic cloves minced
  • 2 T. Green Thai Curry paste I used Thai Chef brand
  • 5 C. Vegetable broth
  • 1 Lemon grass stalk lightly crushed
  • 1 Kaffir lime leaf slightly crushed
  • 3/4 C. Coconut milk full-fat, I used Organic 365 brand
  • 1 T. Maple syrup
  • 15 oz. Tofu extra-firm, cut into small cubes, my favorite is Wildwood brand
  • 8 ounces Brown Rice noodles
  • 2 Carrots cut into thin 1" pieces
  • 1 C. Green beans cut into 1" pieces
  • 1 T. Lime juice fresh squeezed
  • Cilantro chopped
  • Sriracha chili sauce To taste
  • Black sesame seeds To taste


  • Heat a pot on medium high heat and add olive oil. Add the ginger, garlic, and curry paste.
  • Heat until fragrant.
  • Add vegetable broth, lemon grass, and kaffir lime leaf.
  • Bring to a simmer and then add coconut milk, maple syrup, tofu, noodles, green beans and carrots. Cook for a few minutes until the noodles are done and vegetables are crisp tender.
  • Remove from heat and stir in the lime juice.
  • Remove the lemon grass and kaffir lime leaf.
  • Ladle to bowls and top with cilantro, sriracha chili sauce, and black sesame seeds.