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Thai Green Curry Chicken Noodle Soup

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35min

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4 servings

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1 Reviews
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This Thai Green Curry Chicken Noodle Soup combines the aromatic flavors of green curry with tender chicken, rice noodles, and crisp vegetables. The coconut milk broth is rich and silky with a perfect balance of spicy, sweet, and tangy notes. Quick to prepare yet deeply flavorful, this comforting soup delivers authentic Thai taste with simple ingredients. Each spoonful offers a satisfying mix of tender chicken, soft noodles, and fresh vegetables in a fragrant broth that warms you from the inside out.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
5 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the chicken

Cut chicken into thin strips or bite-sized pieces. Season lightly with salt.

2
Prepare the noodles

Soak rice noodles in warm water according to package directions. Drain and set aside.

3
Prepare the vegetables

Slice bell pepper into thin strips. Cut green onions into 1-inch pieces, separating white and green parts. Mince garlic.

4
Start the soup base

Heat oil in a large pot over medium heat. Add curry paste and stir-fry for 1 minute until fragrant.

5
Add aromatics

Add minced garlic and white parts of green onions. Stir-fry for 30 seconds.

6
Add liquids

Pour in coconut milk and chicken broth. Stir well to combine with curry paste. Bring to a gentle simmer.

7
Season the broth

Add fish sauce and brown sugar. Stir until sugar dissolves. Taste and adjust salt if needed.

8
Cook the chicken

Add chicken pieces to the simmering broth. Cook for 5-7 minutes until chicken is cooked through.

9
Add vegetables

Add sliced bell pepper. Simmer for 2-3 minutes until peppers are crisp-tender.

10
Prepare the lime

Cut the lime in half. Squeeze to extract juice.

11
Add noodles and finish

Add drained rice noodles to the pot. Cook for 1-2 minutes until noodles are tender. Stir in lime juice.

12
Serve

Ladle soup into bowls. Garnish with green parts of green onions. Serve hot.

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