Thai Green Curry Chicken Noodle Soup

The first time I attempted Thai curry at home, I underestimated how quickly curry paste burns. My kitchen filled with an acrid smell that had me cracking windows in February, but I learned that patience with aromatics transforms everything about this soup.

Last winter my friend Sarah came over feeling completely defeated by a terrible week at work. I set a steaming bowl of this in front of her, watched her take that first tentative spoonful, and saw her shoulders actually drop two inches.

Ingredients

• 400 g boneless chicken breast or thighs: Thighs stay more tender in simmering broth, but breast works perfectly if sliced thinly against the grain
• 200 g medium rice noodles: Rinse them thoroughly after cooking or theyll clump together stubbornly
• 1 red bell pepper: The sweetness here plays beautifully against the curry heat
• 100 g sugar snap peas: Add them late so they keep their satisfying crunch
• 2 carrots, julienned: Thin ribbons cook faster and look stunning in the bowl
• 100 g shiitake mushrooms: They soak up the curry flavor like little sponges
• 1 small onion: Finely chopped so it almost dissolves into the broth base
• 2 tbsp green curry paste: Start with less if youre heat sensitive, you can always add more
• 2 cloves garlic: Fresh is non negotiable here, garlic powder would taste tragically flat
• 1 tbsp fresh ginger: Grate it finely so the flavor distributes evenly without stringy bits
• 2 stalks lemongrass: Bruising them with the back of your knife releases their citrusy oils
• 750 ml chicken stock: Homemade stock makes a noticeable difference, but quality store bought works well
• 400 ml coconut milk: Shake the can vigorously before opening, the cream separates during storage
• 1 tbsp fish sauce: This provides the essential savory depth that salt alone cannot achieve
• 1 tsp soy sauce: Use a quality brand, cheap soy sauce tastes unpleasantly metallic
• Juice of 1 lime: Wait until the very end, the fresh acidity brightens the entire dish

Instructions

Prep the noodles:

Cook them according to package directions, drain immediately, and rinse under cold water to stop the cooking process completely

Build the flavor base:

Warm a splash of oil in your large pot over medium heat, sauté the onion until translucent, then add garlic and ginger until fragrant

Wake up the curry paste:

Stir in the curry paste and let it cook for a full minute, stirring constantly to prevent scorching

Cook the chicken:

Add the sliced chicken and cook just until opaque, about 3 minutes, dont overcook it now or itll be tough later

Create the broth:

Pour in the chicken stock, add the bruised lemongrass, bring to a gentle boil, then reduce heat and simmer for 8 minutes

Add the vegetables:

Stir in coconut milk, fish sauce, soy sauce, bell pepper, carrots, mushrooms, and snap peas, simmer until vegetables are just tender

Finish the broth:

Fish out the lemongrass stalks, stir in the fresh lime juice, and taste for balance

Assemble the bowls:

Divide noodles among four bowls and ladle the hot soup generously over them

Add the finishing touches:

Top with fresh coriander, Thai basil, sliced chilies if desired, and serve with lime wedges on the side

Pin it

This soup has become my go to when friends need feeding but I dont want to be stuck in the kitchen all evening. Theres something deeply comforting about watching people lift the bowl to drink the very last drop.

Making It Your Own

Substitute tofu for chicken and swap fish sauce for extra soy sauce to make this completely plant based. The broth remains deeply satisfying, and tofu actually absorbs the curry flavors beautifully.

Getting Ahead

The broth components can be prepared a day in advance and refrigerated. Reheat gently while you cook the noodles fresh, and add the lime juice just before serving for that bright punch.

Perfecting The Bowl

Thinly slice your vegetables, they should cook through quickly without losing all their crunch

• Set out all garnishes in small bowls so everyone can customize their heat level
• Extra lime wedges at the table are essential, the acid cuts through the richness
• Thai basil wilts quickly in heat, add it just before serving for the best presentation

Pin it

There is nothing quite like sitting down to a bowl of this soup while rain taps against the kitchen window.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, simply omit the chicken and fish sauce. Use firm tofu cubes instead of chicken, and replace the fish sauce with additional soy sauce or a vegetarian fish sauce alternative.

→ How spicy is this soup?

The heat level depends on the green curry paste you use. Start with 2 tablespoons and adjust to your preference. You can always add more paste for extra spice or use a mild variety.

→ Can I prepare this in advance?

The broth can be made up to 2 days ahead and stored in the refrigerator. Cook the rice noodles fresh just before serving to prevent them from becoming mushy.

→ What other vegetables work well?

Baby corn, bok choy, snow peas, or baby spinach make excellent additions. Add heartier vegetables earlier in the cooking process and delicate greens like spinach at the very end.

→ Can I freeze this soup?

The soup base freezes well for up to 3 months, but avoid freezing the rice noodles as they'll become mushy when thawed. Freeze the broth separately and cook fresh noodles when reheating.

→ What can I use instead of rice noodles?

Udon noodles, egg noodles, or even vermicelli work well. Alternatively, serve the curry soup over jasmine rice for a more traditional Thai curry experience.