![](https://crystalgabriele.com/wp-content/uploads/2019/09/IMG_5204-2-scaled.jpg)
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Prep Time20 Mins
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Cook Time40 Mins
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Serving6 People
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Ingredients
Nutrition
- Daily Value*
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Total Fat: 26.1g39.5%
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Total Carbohydrates: 34.9g13.9%
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Total Protein: 11.6g11.6%
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Cholesterol: 0mg0%
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Sodium: 962.4mg41.8%
Directions
![](https://crystalgabriele.com/wp-content/uploads/2019/07/IMG_5183-2-1240x578.jpg)
In your large pot, heat up the vegetable and sesame oils over medium heat. Add your onions and sauté until the start to turn translucent. About 5 minutes.
![](https://crystalgabriele.com/wp-content/uploads/2019/07/IMG_5184-2-1240x578.jpg)
Add your mushrooms and mix in with the onions. Cook for another 5 minutes, stirring frequently to prevent burning.
![](https://crystalgabriele.com/wp-content/uploads/2019/07/IMG_5185-2-1240x578.jpg)
Add in your carrots and cook for 5 more minutes.
![](https://crystalgabriele.com/wp-content/uploads/2019/09/IMG_5199-2-1240x578.jpg)
Add in your green curry paste and mix thoroughly into the vegetables. Add your soy sauce to deglaze the bottom of the pot. Make sure to loosen up all the sticky bits.
![](https://crystalgabriele.com/wp-content/uploads/2019/09/IMG_5201-2-1240x578.jpg)
Add your coconut milk, vegetable broth, basil, tofu, thai chilies (optional) and bok choy to the pot. Bring to a simmer and let it cook until the bok choy has softened. About 10 minutes.
Bring a separate pot of water to boil. Once bubbling, add in your rice noodles and cook for 3 minutes. Remove from heat and drain half of the water. Leave them in the warm water until you are ready to serve the soup to prevent the noodles from clumping.
![](https://crystalgabriele.com/wp-content/uploads/2019/09/IMG_5203-2-1240x578.jpg)
Salt and pepper the soup to taste. Strain the rest of the water out of your rice noodles and place a nest of noodles into each bowl of soup. Enjoy!
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