Thai Green Curry Chicken Noodle (Printable Version)
Creamy, spicy Thai-inspired soup with tender chicken, rice noodles, and fresh vegetables in aromatic green curry broth.
# 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
20 - Lime wedges
# How to Make It:
01 - Cook rice noodles according to package directions. Drain thoroughly, rinse under cold water to stop cooking, and set aside.
02 - Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté for 2 minutes until fragrant and softened.
03 - Stir in green curry paste and cook for 1 minute, allowing spices to release their essential oils and develop depth of flavor.
04 - Add sliced chicken to the pot and cook for approximately 3 minutes until just opaque throughout.
05 - Pour in chicken stock and bring to a gentle boil. Add bruised lemongrass stalks, reduce heat to low, 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 crisp-tender.
07 - Remove and discard lemongrass stalks. Stir in fresh lime juice to balance flavors.
08 - Divide cooked noodles evenly among serving bowls. Ladle hot soup generously over noodles.
09 - Top each bowl with fresh coriander, Thai basil, sliced red chili, and lime wedges. Serve immediately while steaming hot.
# Expert Advice:
01 -
- The broth strikes this perfect balance between creamy coconut, fragrant curry paste, and bright lime that keeps you coming back for another spoonful
- Everything cooks in one pot, making it surprisingly simple for something that tastes like it came from a Thai restaurant
02 -
- Don't let the soup boil vigorously after adding coconut milk or it may separate and lose its silky texture
- The curry paste's heat varies by brand, so start with less and add more if you want more spice
03 -
- Use a vegetable peeler to julienne carrots quickly and evenly
- Let guests add their own fresh herbs and chili at the table so everyone can customize their bowl