Thai Green Curry Chicken Noodle Soup (Print Version)
Creamy coconut curry broth with chicken, rice noodles, and fresh vegetables in 45 minutes
# What You Need:
→ 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 1/4 cups chicken stock
13 - 1 3/4 cups coconut milk (13.5 oz can)
14 - 1 tbsp fish sauce
15 - 1 tsp soy sauce
16 - Juice of 1 lime
→ Garnishes
17 - Fresh coriander (cilantro), chopped
18 - Thai basil leaves
19 - Red chili, thinly sliced (optional)
20 - Lime wedges
# Directions:
01 - Cook rice noodles according to package instructions. Drain, rinse thoroughly with cold water, and set aside.
02 - Heat a large pot over medium heat. Add a splash of oil and sauté onion, garlic, and ginger for 2 minutes until fragrant.
03 - Stir in green curry paste and cook for 1 minute to release essential oils and develop flavor depth.
04 - Add chicken slices and cook until just opaque throughout, approximately 3 minutes.
05 - Pour in chicken stock and bring to gentle boil. Add lemongrass stalks, reduce heat, 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 tender-crisp.
07 - Remove and discard lemongrass stalks. Stir in fresh lime juice to balance flavors.
08 - Divide cooked noodles among serving bowls. Ladle hot curry soup generously over noodles.
09 - Top with fresh coriander, Thai basil, sliced chili, and lime wedges. Serve immediately while hot.
# Expert Tips:
01 -
- Its the perfect balance of creamy coconut heat and fresh bright flavors
- The noodles soak up all that curry broth making every bite incredible
02 -
- Don't skip rinsing the noodles with cold water or they'll keep cooking and turn to mush
- The soup tastes even better the next day as the flavors meld together
03 -
- Bruise the lemongrass by smashing it with the back of your knife to release more flavor
- Let the curry paste cook in the oil for a full minute it removes any raw taste