Thai Green Curry Chicken Noodle Soup (Printable)
Aromatic chicken and rice noodles in creamy coconut green curry broth with fresh vegetables.
# What You'll 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 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 instructions. Drain, rinse with cold water, and set aside.
02 - Heat a large pot over medium heat. Add a splash of oil and sauté the onion, garlic, and ginger for 2 minutes until aromatic.
03 - Stir in the green curry paste and cook for 1 minute, allowing the flavors to develop.
04 - Add the chicken slices and cook until just opaque, about 3 minutes.
05 - Pour in the chicken stock and bring to a gentle boil. Add the lemongrass stalks, reduce heat, and simmer for 8 minutes.
06 - Add the coconut milk, fish sauce, soy sauce, bell pepper, carrots, mushrooms, and sugar snap peas. Simmer gently for 7-10 minutes until vegetables are just tender.
07 - Remove the lemongrass stalks. Stir in the lime juice.
08 - Divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles.
09 - Garnish with fresh coriander, Thai basil, sliced chili, and lime wedges. Serve immediately.
# Expert Tips:
01 -
- The broth achieves that perfect balance between creamy coconut heat and bright citrus finish that restaurants always nail
- Everything cooks in one pot, making weekday luxury entirely manageable
02 -
- Coconut milk can separate if boiled too vigorously, keep the simmer gentle once its added
- Letting the curry paste cook in oil for that full minute develops flavors that raw paste never achieves
03 -
- Room temperature coconut milk incorporates more smoothly into hot broth
- Leftovers actually taste better the next day as flavors continue to develop