Name: Thai Green Curry Chicken Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.1 lb Boneless chicken breast, thinly sliced; 3 tbsp Thai green curry paste; 14 oz Full-fat coconut milk; 4 cups Chicken stock; 7 oz Dry rice noodles (vermicelli or pad thai style); 1 tbsp Coconut oil; 1 medium Red bell pepper, thinly sliced; 1 cup Fresh snap peas; 1 tbsp Fish sauce; 1 tbsp Brown sugar or palm sugar; 1 tbsp Fresh lime juice; 0.5 cup Fresh Thai basil leaves

"This vibrant Thai Green Curry Chicken Noodle Soup combines a spicy, aromatic broth with creamy coconut milk and tender chicken. Silky rice noodles and fresh Thai basil complete this comforting, restaurant-quality meal that's ready in just 30 minutes."

Ingredients

Qty	Item
1.1 lb 500 g	Boneless chicken breast, thinly sliced
3 tbsp 45 g	Thai green curry paste
14 oz 400 ml	Full-fat coconut milk
4 cups 1 l	Chicken stock
7 oz 200 g	Dry rice noodles (vermicelli or pad thai style)
1 tbsp 15 ml	Coconut oil
1 medium 1 pc	Red bell pepper, thinly sliced
1 cup 100 g	Fresh snap peas
1 tbsp 15 ml	Fish sauce
1 tbsp 12 g	Brown sugar or palm sugar
1 tbsp 15 ml	Fresh lime juice
0.5 cup 15 g	Fresh Thai basil leaves

How to Make Thai Green Curry Chicken Noodle Soup

Prepare the rice noodles according to the package instructions (usually soaking in hot water for 5-8 minutes). Drain and set aside.

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the green curry paste and sauté for 2 minutes until it becomes highly fragrant.

Slowly pour in the chicken stock and the coconut milk, whisking gently to fully incorporate the curry paste. Bring the liquid to a gentle simmer.

Add the sliced chicken breast, bell pepper, and snap peas to the pot. Simmer for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

Stir in the fish sauce, sugar, and lime juice. Taste the broth and adjust the saltiness (fish sauce) or sweetness (sugar) as desired.

To serve, divide the cooked rice noodles into four deep bowls. Ladle the hot soup and chicken over the noodles and garnish generously with fresh Thai basil and extra lime wedges.

·
For a deeper flavor, fry the curry paste in the thick 'cream' found at the top of the coconut milk can before adding the stock.
·
Always store the noodles and the soup separately if you expect leftovers, otherwise the noodles will absorb all the broth and become mushy.
·
Use authentic Thai basil (Horapa) rather than sweet Italian basil to ensure the correct anise-like flavor profile.
·
If you prefer a milder soup, start with 1-2 tablespoons of curry paste and add more to taste.

Frequently Asked Questions

Can I use shrimp instead of chicken?

Yes, simply add peeled and deveined shrimp during the last 3-4 minutes of simmering until they turn pink and opaque.

How do I make this recipe vegan?

Swap the chicken for extra-firm tofu or chickpeas, use vegetable broth, and replace the fish sauce with a vegan 'no-fish' sauce or soy sauce.

Which rice noodles are best for this soup?

Medium-width rice sticks (like those used for Pad Thai) work best, but thin vermicelli noodles are also a great option for a lighter feel.

Is green curry very spicy?

Green curry is generally considered the spiciest of the main Thai curries. If you are sensitive to heat, look for a 'mild' paste or reduce the amount used.

Video Tutorials

Thai Green Curry Chicken Noodle Soup

Thai green curry chicken✨

Thai Green Curry Chicken Soup

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