Thai Green Curry Chicken Noodle

The first time I made this soup, it was a rainy Tuesday and I'd completely forgotten to defrost anything for dinner. A half-empty can of coconut milk and some curry paste in the back of my pantry saved the evening. Now it's become my go-to when I need something that feels like a hug but doesn't require hours of planning.

My friend Mai came over once while this was simmering and she literally stopped in her tracks, asking what smelled so incredible. We ended up eating on the floor of my kitchen because neither of us wanted to wait to set the table. That's when I knew this recipe was a keeper.

Ingredients

• 400 g boneless chicken: Thinly slicing against the grain makes every bite tender and quick-cooking
• 200 g rice noodles: Medium width holds up beautifully in hot broth without turning mushy
• 1 red bell pepper: Adds sweetness and color that balances the curry heat
• 100 g sugar snap peas: Keep them whole for satisfying crunch in every spoonful
• 2 carrots, julienned: Thin ribbons cook quickly and look beautiful in the bowl
• 100 g shiitake mushrooms: Their earthy flavor grounds the bright curry notes
• 1 small onion: Finely chopped so it melts into the broth foundation
• 2 tbsp green curry paste: This is the flavor engine so use a brand you love
• 2 cloves garlic: Fresh minced makes a difference over pre-minced jars
• 1 tbsp fresh ginger: Grated directly into the pot for maximum aroma
• 2 stalks lemongrass: Bruising them releases their citrusy perfume into the soup
• 750 ml chicken stock: Quality matters here since it's the soup base
• 400 ml coconut milk: Full fat creates the silkiest, most luxurious texture
• 1 tbsp fish sauce: Adds essential umami depth without making it taste fishy
• 1 tsp soy sauce: Balances and rounds out all the bold flavors
• Juice of 1 lime: Brightens and lifts the rich coconut broth
• Fresh coriander and Thai basil: Don't skip these, they're the finishing flourish

Instructions

Prep your noodles first:

Cook them according to the package, drain, and rinse with cold water to stop cooking

Build the flavor base:

Sauté onion, garlic, and ginger in oil over medium heat until fragrant, about 2 minutes

Wake up the curry paste:

Stir in the paste and cook for 1 minute until it smells aromatic and vibrant

Cook the chicken:

Add sliced chicken and cook until just opaque, about 3 minutes

Create the broth:

Pour in stock, add lemongrass, and simmer gently for 8 minutes

Add the creaminess:

Stir in coconut milk, sauces, and all vegetables, then simmer for 7-10 minutes more

Finish with brightness:

Remove lemongrass and stir in fresh lime juice

Assemble the bowls:

Divide noodles among bowls and ladle hot soup over the top

Garnish generously:

Top with coriander, Thai basil, sliced chilies, and serve with lime wedges

Save

Last winter my sister visited and claimed she wasn't hungry, then proceeded to eat three bowls. She texted me the next day asking for the recipe and now makes it for her family every Sunday. That's the magic of this soup, it converts even the skeptics.

Making It Your Own

I've learned that this recipe is incredibly forgiving. Once I accidentally used red curry paste because I grabbed the wrong can, and you know what, it was still delicious. The technique matters more than exact precision.

Perfecting The Broth

The secret is patience when building the base. Taking those extra minutes to properly cook the curry paste before adding liquid transforms the entire dish. It blooms the spices and releases oils that make the broth taste like it simmered all day.

Serving Suggestions

This soup deserves to be the star of the table. I like to set out small bowls of extra garnishes so everyone can customize their bowl. It turns dinner into an interactive experience and feels so much more special.

• Keep extra lime wedges handy, some people love it extra tart
• Crispy fried shallots on top add incredible texture contrast
• A side of jasmine rice helps soak up every last drop of that broth

Save

There's something so comforting about a steaming bowl of this soup, fragrant with lemongrass and coconut. I hope it becomes a regular in your kitchen rotation like it has in mine.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, simply omit the chicken and fish sauce. Substitute with firm tofu cubes and use additional soy sauce or vegetarian fish sauce alternative to maintain the savory depth.

→ How spicy is this dish?

The heat level depends on your green curry paste choice. Start with 2 tablespoons and adjust to your preference. You can always add more paste gradually, but you cannot reduce heat once added.

→ Can I prepare this soup in advance?

The broth base can be made up to 2 days ahead and refrigerated. However, cook the noodles fresh and add them just before serving, as they will absorb liquid and become mushy if stored in the soup.

→ What type of noodles work best?

Medium-width rice noodles are traditional and hold up well in the hot broth. Avoid thin rice vermicelli which can break apart, or wheat-based noodles which alter the authentic Thai character.

→ Can I freeze leftovers?

The broth freezes well for up to 3 months. Freeze without noodles, and cook fresh rice noodles when reheating. The vegetables may soften slightly but flavors will continue to develop beautifully.