Thai Green Curry Chicken Noodle Soup (Printable)
Creamy, spicy green curry broth with chicken, vegetables, and rice noodles for a comforting meal.
# Ingredient List:
→ Proteins
01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced
→ Noodles
02 - 7 oz rice noodles, medium width
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 3.5 oz sugar snap peas, trimmed
05 - 2 carrots, julienned
06 - 3.5 oz shiitake mushrooms, sliced
07 - 1 small onion, finely chopped
→ Aromatics & Curry
08 - 2 tbsp Thai green curry paste
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 2 stalks lemongrass, bruised
→ Liquids
12 - 3 cups chicken stock
13 - 1 can coconut milk (13.5 oz)
14 - 1 tbsp fish sauce
15 - 1 tsp soy sauce
16 - Juice of 1 lime
→ Garnishes
17 - Fresh coriander, chopped
18 - Thai basil leaves
19 - Red chili, thinly sliced
20 - Lime wedges
# Directions:
01 - Cook rice noodles according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking. Set aside.
02 - Heat large pot over medium heat. Add oil and sauté onion, garlic, and ginger for 2 minutes until fragrant and softened.
03 - Stir in green curry paste and cook for 1 minute, allowing spices to release essential oils and deepen flavor profile.
04 - Add sliced chicken to pot and cook until just opaque throughout, approximately 3 minutes. Avoid overcooking to maintain tenderness.
05 - Pour in chicken stock and bring to gentle boil. Add bruised lemongrass stalks, reduce heat to low, and simmer for 8 minutes to infuse flavors.
06 - Stir in coconut milk, fish sauce, soy sauce, bell pepper, carrots, mushrooms, and sugar snap peas. Simmer gently for 7-10 minutes until vegetables are crisp-tender.
07 - Remove and discard lemongrass stalks. Stir in fresh lime juice to balance richness with bright acidity.
08 - Divide cooked noodles evenly among four serving bowls. Ladle hot curry soup over noodles, ensuring each bowl receives protein and vegetables.
09 - Top each bowl generously with fresh coriander, Thai basil leaves, sliced red chili, and lime wedges. Serve immediately while steaming hot.
# Expert Tips:
01 -
- The broth is pure comfort: creamy but not heavy, spicy but not aggressive, exactly what you need when you want to feel better immediately.
- Everything cooks in one pot, and the vegetables stay crisp-tender instead of turning into mush.
- Its the kind of soup that makes your kitchen smell like a restaurant, but without the hours of prep work.
02 -
- Coconut milk can separate if you boil it too hard. Keep the simmer gentle, and it will stay silky smooth.
- Lemongrass is edible but tough as wood. Bruise it for flavor, then remove it before serving so people don't break a tooth.
03 -
- Taste your curry paste before you add it. Some brands are salty enough that you can skip the fish sauce entirely.
- Room temperature coconut milk blends more smoothly into hot broth than cold coconut milk straight from the fridge.