Vegan Thai Green Curry Noodle Bowl

This vegan Thai green curry noodle bowl is indeed green, with broccolini, asparagus, basil, cilantro, limes, and, of course, green curry paste among the ingredients. Don’t let the ingredient list intimidate you – it’s the variety that makes this curry taste so rich and creamy!


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Vegan Thai Green Curry Noodle Bowl

Vegan Thai Green Curry Noodle Bowl


  • 2 sweet potatoes washed and diced into small, bite-sized pieces
  • 1 tbsp high-heat, neutral tasting oil I like avocado oil or grapeseed oil
  • 1 tbsp cumin
  • 2 bunches broccolini washed and trimmed
  • 1 bunch asparagus washed, with the woody ends trimmed and then cut into bite-sized pieces
  • 1 tbsp coconut oil
  • ½ yellow onion diced
  • 1 tbsp freshly grated ginger
  • 1 clove garlic minced
  • 810 shiitake mushrooms rinsed, destemmed and sliced
  • 4 oz jar green curry paste
  • 2 14 oz cans full fat, unsweetened, coconut milk
  • 1 cup water or vegetable broth
  • 2 tbsp tamari
  • 1 pkg ramen noodles (4 servings)
  • 810 basil leaves (Thai basil is best if you can find it; washed and torn)
  • 1 handful cilantro leaves washed and torn
  • 12 fresh limes washed and quartered
  • sriracha sauce optional for additional spice


  1. Preheat your oven to 450°F/230°C.
  2. Wash and dry the sweet potatoes, then dice them into bite-sized pieces. Toss in 1 T. of a neutral-tasting, high-heat oil (I like to use avocado or grapeseed oil) and sprinkle with 1 T. of cumin powder.
  3. Spread the sweet potatoes out on a baking sheet and roast for 25-35 minutes. Check the potatoes every 5-10 minutes and toss them around 15 minutes for even roasting.
  4. Prepare your broccolini, asparagus, mushrooms, onion, garlic, ginger, basil and cilantro.
  5. While the sweet potatoes are roasting, add 1-2 inches of water to a large, deep skillet or stockpot and bring to a boil. Once boiling, add the broccolini and asparagus. Blanch until they are bright green (about 2-4 minutes) and immediately transfer to a bath of ice water. Allow to cool for 1-2 minutes and then remove.
  6. In a large stockpot, heat the coconut oil until shimmering. Add the mushrooms and sauté on high heat until they turn a golden brown then remove from the pot and set aside.
  7. Add the onions into the stockpot and reduce the heat to medium. Sauté the onions until soft and translucent. About 5 minutes. Add the garlic and ginger and continue to sauté for 2-3 more minutes, being careful not to burn. 
  8. Stir in the green curry paste until cook until fragrant about 1-2 minutes. Reduce the heat to medium-low and add the coconut milk, water and tamari. Simmer until warmed through.
  9. Cook the rice noodles al dente in a separate pot. Drain and rinse with cold water. You want to avoid overcooking the rice noodles.
  10. Add the cooked noodles to your serving bowls and add ~1 cup of the curry broth. Add the roasted sweet potatoes, broccolini and asparagus. Top with torn basil and cilantro and season with fresh limes and sriracha sauce. 


Find more of Kate’s recipes on @herbivoreskitchen.

Vegan Thai Green Curry Noodle Bowl

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