Thai Green Curry Chicken Noodle (Print Version)
Creamy Thai-style soup with tender chicken, rice noodles, and fresh vegetables in aromatic green curry broth.
# 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 - 3.25 cups chicken stock
13 - 1.75 cups coconut milk (1 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 (optional)
20 - Lime wedges
# How to Make It:
01 - Cook the 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 Advice:
01 -
- The broth develops layers of flavor that only get better the next day
- Everything cooks in one pot so cleanup is minimal
- The combination of creamy coconut and sharp green curry hits every craving
02 -
- Don't let the soup boil vigorously after adding coconut milk or it may separate
- The vegetables should still have some snap when you serve, not cooked to mush
- Fish sauce is non-negotiable for authentic depth, even if it seems intimidating
03 -
- Make the broth a day ahead, the flavors meld and deepen beautifully
- Prep all ingredients before starting, this recipe moves quickly once you begin