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Green Curry Noodle Soup
with tofu and broccoli

Active: 35 Total: 35

Finish up our coconut milk from earlier this week in this comforting green curry noodle soup. Filled with tender tofu and crunchy broccoli, carrots and sprouts, this is a winning weeknight combination. If you can't find rice noodles and just find them tough to work with, sub any type of noodle.



Green Curry Noodle Soup:
  • Carrots - 1/2 lb , peeled and sliced thinly
  • Broccoli - 1 lb , chopped
  • Noodles, flat rice - 8 oz ((sub any Asian noodle or fettucine))
  • Baby corn - 5 oz
  • Tofu, firm - 1 lb
  • Oil, cooking - 1 1/2 Tbsp
  • Brown sugar - 1 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Green curry paste - 2 Tbsp
  • Coconut milk - 1 cup
  • Broth, vegetable - 4 cups
  • Mung bean sprouts - 4 oz
  • Limes - 1/2 , sliced into wedges


  1. Carrots / Broccoli - Prep as directed. Store separately. (Can be done up to 4 days ahead)

  2. Noodles - Prep noodles according to package instructions.

  3. Baby corn - Drain and rinse.

  4. Tofu - Chop into 1/2” thick cubes.

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  1. Heat a wok over medium-high heat. Add oil and then carrots to heated oil. Saute for ~2 minutes and then add broccoli and saute for another 2 minutes.

  2. Add brown sugar and soy sauce, plus curry paste, coconut milk and vegetable broth. Bring to a boil and then add baby corn, mung bean sprouts and tofu to broth. Remove from heat.

  3. Divide noodles into bowls. Then ladle broth over noodles. Serve with lime wedges!



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