Save Pin This vibrant soup brings together tender chicken breast, medium-width rice noodles, and crisp vegetables in a luxurious coconut-green curry broth. The aromatic base combines Thai green curry paste with fresh garlic, ginger, and bruised lemongrass for authentic depth.
Ready in just 45 minutes, this one-pot meal balances creamy coconut milk with bright lime juice and savory fish sauce. The result layers spicy heat against sweet vegetables and tender noodles, creating restaurant-quality Thai flavors at home.
Perfect for weeknight dinners, this dairy-free dish serves four generously and adapts easily for vegetarians using tofu instead of chicken.
The first time I made green curry soup was during a rainy week when nothing sounded comforting except something spicy and steaming. I had leftover curry paste and a craving that wouldn't quit, so I just started throwing things in a pot. The kitchen filled with this incredible aroma that made my neighbor actually knock on the door to ask what I was cooking.
Last winter my sister came over feeling under the weather and I made this for her. She took one sip and actually teared up saying it was exactly what she needed. Now she requests it every time she visits claiming it has healing powers.
Ingredients
- Chicken breast or thighs: Thin slices cook faster and stay tender in the hot broth
- Rice noodles: Medium width holds up beautifully without getting mushy
- Red bell pepper: Adds sweetness that balances the spicy curry paste
- Sugar snap peas: Bring fresh crunch that cuts through the creamy coconut
- Carrots: Julienned they cook quickly and add beautiful color
- Shiitake mushrooms: Their earthy flavor deepens the whole soup
- Onion: The foundation that builds flavor as it sautes
- Thai green curry paste: The heart of the dish dont be shy with it
- Garlic and ginger: Fresh aromatics that make the kitchen smell amazing
- Lemongrass: Bruising the stalks releases their citrusy essence
- Chicken stock: Use good quality stock it makes all the difference
- Coconut milk: Full fat canned milk gives the best creamy texture
- Fish sauce: Adds that essential umami depth
- Soy sauce: Balances and rounds out all the flavors
- Lime juice: The bright finish that wakes everything up
- Fresh herbs: Coriander and Thai basil are non negotiable for authenticity
Instructions
- Prep your noodles:
- Cook them according to the package then rinse immediately with cold water to stop cooking and prevent sticking. Set them aside while you make the soup.
- Build your aromatics:
- Heat your pot over medium heat add a splash of oil and cook the onion garlic and ginger for 2 minutes until the smell fills your kitchen.
- Wake up the curry paste:
- Stir in the green curry paste and let it cook for a full minute. This blooms the spices and makes the flavor deeper and richer.
- Cook the chicken:
- Add your sliced chicken and cook just until opaque about 3 minutes. Don't overcook it here since it will continue cooking in the broth.
- Start the broth:
- Pour in the chicken stock add those bruised lemongrass stalks and bring everything to a gentle bubble. Let it simmer for 8 minutes to infuse all that flavor.
- Add the creamy goodness:
- Stir in the coconut milk fish sauce soy sauce and all your vegetables. Simmer gently for 7 to 10 minutes until the veggies are just tender but still have some bite.
- Fish and finish:
- Pull out the lemongrass stalks and stir in that fresh lime juice. Taste and adjust the heat or salt level if needed.
- Assemble the bowls:
- Divide the noodles among four bowls and ladle that fragrant steaming soup right over the top. The noodles will warm through instantly.
- Garnish generously:
- Top with fresh coriander Thai basil sliced chilies if you love heat and lime wedges on the side. Serve immediately while everything is piping hot.
Save Pin This recipe has become my go to for dinner parties because it looks impressive but comes together so easily. Everyone always asks for the recipe and I love seeing people's faces when they take that first spicy creamy bite.
Making It Vegetarian
Swapping the chicken for tofu and using vegetable stock instead of chicken stock works beautifully here. I've made this for vegetarian friends and they swear it's just as satisfying and flavorful as the original version.
Heat Level Adjustments
Green curry paste varies wildly between brands so start with less if you're sensitive to spice. I once used an extra spicy brand and my husband could barely finish his bowl now I always taste as I go.
Make Ahead Tips
You can prep all your vegetables and slice the chicken up to a day in advance. The soup base reheats perfectly just add the lime juice right before serving. Keep the garnishes fresh and separate until the last minute.
- The noodles should be cooked right before serving for the best texture
- Leftovers keep in the fridge for three days and freeze well too
- Never reheat the soup at boiling temperature or the coconut milk might separate
Save Pin There's something so comforting about a big steaming bowl of this soup especially when it's made with love and shared with people you care about. Enjoy every aromatic spoonful.
Recipe FAQs
- → How spicy is Thai green curry chicken noodle soup?
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The heat level depends on your green curry paste choice. Start with 2 tablespoons for medium spice, then add more if desired. The coconut milk helps temper the heat while the lime juice brightens the flavors.
- → Can I prepare this soup ahead of time?
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Yes, make the curry base up to 2 days in advance and refrigerate. Cook the rice noodles fresh before serving and reheat the soup gently, adding a splash of coconut milk if needed. Store noodles separately to prevent sogginess.
- → What vegetables work best in this curry noodle soup?
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Snap peas, bell peppers, carrots, and shiitake mushrooms provide excellent texture and color. You can also add baby corn, bok choy, or green beans. Add delicate vegetables like spinach during the last 2 minutes of simmering.
- → Can I use other proteins instead of chicken?
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Absolutely. Shrimp works beautifully, adding during the final 3 minutes of cooking. Tofu cubes absorb the curry flavors wonderfully—add them when you'd add the chicken. For a richer option, try thinly sliced beef or pork.
- → What type of rice noodles should I use?
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Medium-width rice noodles (about 3-5mm) offer the best texture. Soak them according to package instructions, usually 6-8 minutes in boiling water, then rinse with cold water to stop cooking. This prevents them from becoming mushy in the hot broth.
- → How do I adjust the consistency of the broth?
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For a thicker soup, use less chicken stock or add extra coconut milk. To thin it out, increase the stock amount. The broth naturally thickens slightly as it simmers due to the coconut milk and curry paste reducing.
