Easy Green Curry Noodles

Easy Green Curry Noodles - ready in under 20 minutes and made with less than 10 ingredients!

5 from 1 reviews

In this recipe, I use a high-speed blender to blend all the ingredients for the curry broth. Check the notes for instructions on how to make the broth with a food processor or an immersion blender. 

Feel free to serve the noodles with additional vegetables or protein. 




  1. Add the broth, coconut milk, curry paste, salt, basil, mint, cilantro, garlic, and shallots into a high speed blender, in that order. Blend until smooth.
  2. Transfer the broth to a small pot and bring it to boil. Then, simmer on low as you cook the noodles.
  3. Bring a large pot of water to boil. Reduce the heat to medium-low and cook the noodles for 4 to 7 minutes, depending on the type of noodles you are using. Vermicelli cooks very quickly while wider flat rice noodles take more time. Stir the noodles occasionally to keep them from sticking together. Drain the noodles and rinse under cold water.
  4. Divide the noodles into four bowls and ladle some broth over the noodles. Stir the noodles with the broth and serve.


NUTRITION INFORMATION: Amount per serving: Calories: 428, Total Fat 8.6g, Saturated Fat: 7.3g, Cholesterol: 0mg, Sodium: 900mg, Total Carbohydrate: 79g, Dietary Fiber: 3.2g, Sugar: 4g, Protein 7.4g