Thai Green Curry Noodle Soup Recipe
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This easy Thai green curry noodle soup recipe with coconut milk and rice noodles is spicy, creamy, and so comforting. It’s an easy 30-minute meal with chicken, and there’s also a simple vegetarian option, so you can make it however you like.
Note: This recipe is super versatile, feel free to use whatever protein you have on hand like chicken, shrimp, or beef. For another variation, check out my red curry noodle soup!
What is green curry noodle soup?
Green curry noodle soup combines coconut milk with green curry paste, rice noodles, chicken, vegetables, and water for a soup-like consistency. The flavor is spicy, creamy, and fragrant, with a hint of sweetness from palm sugar and saltiness plus umami from fish sauce.
It’s a great variation for anyone who loves Thai curries, and since you won’t find it in Thailand, there’s really no reason not to try this unique recipe!
Another great reason to try this recipe is that you can toss in any protein or vegetables you have on hand. The ones I used are just an example, so feel free to use whatever you like. I’ll share some variation ideas later!
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Chicken – I prefer boneless chicken thighs; they stay juicy and add more flavor than chicken breast.
- Green curry paste – The key flavor base with spice, aromatics, and color; Mae Ploy and Maesri are good brands.
- Oil – Helps sauté the curry paste and release its fragrance before adding liquid.
- Full-fat coconut milk – Creates a creamy, rich broth that balances the spice; Aroy-D is my go-to.
- Water – Thins the curry into a soup-like consistency.
- Fish sauce – Adds umami and saltiness; I prefer Megachef brand.
- Palm sugar – Adds a subtle sweetness that balances the heat.
- Prik chi fa chili (optional) – Mild Thai chili for gentle heat and color.
- Carrot – Slice thinly for quick cooking and natural sweetness.
- Bamboo shoots – Add crunch and earthiness; canned or vacuum-packed are easiest.
- Yard long beans – Green beans can be used as a substitute.
- Kaffir lime leaves – Tear lightly to release citrus aroma into the broth.
How to make Thai green curry soup
Step 1: Prep the vegetables. Thinly slice the carrot, bamboo shoots, and yard long beans. Cut the red chili and tear the kaffir lime leaves.
Step 2: Fry the curry paste. Heat oil in a pot over medium-high heat and fry the green curry paste until it becomes aromatic.
Step 3: Add the chicken. Toss in the chicken pieces and stir until coated with curry paste.
Step 4: Simmer with coconut milk. Pour in coconut milk and water. Season with fish sauce and palm sugar, then simmer until the chicken is cooked through.
Step 5: Add the vegetables. Stir in the carrot, bamboo shoots, yard long beans, chili, and kaffir lime leaves. Simmer until just tender.
Step 6: Prepare the noodles. Prepare the noodles as directed on the package until tender, then drain.
Step 7: Serve. Place the softened rice noodles into serving bowls, then ladle the hot green curry with chicken and vegetables over the top. Garnish with fresh herbs (if desired) and serve immediately!
Recipe variations
My Thai coconut green curry noodle soup is easy to adjust with whatever you have on hand! Here are a few ideas:
- Protein options: You can swap chicken for shrimp, beef, pork, or tofu.
- Vegetable options: Use zucchini, bell peppers, baby corn, or whatever leftovers you have in your fridge!
- Vegetarian (or vegan) option: Skip the chicken, use vegetarian fish sauce and tofu or extra vegetables, and check your store-bought curry paste (some contain shrimp paste).
- Noodle options: Egg noodles, glass noodles, or even instant ramen also work well.
More Thai curry recipes to try
This spicy Thai green curry soup recipe makes the perfect weeknight dinner! It’s simple, full of flavor, and one you’ll want to make again. Leave a star rating and comment, and don’t forget to follow me on Facebook, Instagram, and Pinterest!
Thai Green Curry Noodle Soup Recipe
Equipment
- cutting board and knife
- Medium pot or deep wok
- ladle
- Mixing bowl for soaking the noodles
Ingredients
- 1 tbsp green curry paste
- 1 tbsp oil
- ⅔ cup coconut milk
- ⅓ cup water
- 4 oz chicken thighs, sliced thighs into bite-sized pieces
- 1 tbsp fish sauce
- ½ tbsp palm sugar
- 1 oz carrot, thinly sliced
- 1 oz bamboo shoots, rinse if canned; slice into strips if needed
- 1 oz yard long beans, cut into 2-inch pieces (green beans work too)
- 1 Thai spur chili, thinly sliced
- 1 kaffir lime leaves, stems removed
Instructions
- Prep the vegetables: Thinly slice carrot, bamboo shoots, and yard long beans. Cut red chili and tear kaffir lime leaves.
- Fry the curry paste: Heat oil in a pot over medium-high heat and fry green curry paste until fragrant.
- Add the chicken: Add chicken pieces and stir until evenly coated with the paste.
- Simmer with coconut milk: Pour in coconut milk and water. Add fish sauce and palm sugar. Simmer until chicken is cooked through.
- Add the vegetables: Stir in carrot, bamboo shoots, yard long beans, chili, and kaffir lime leaves. Cook until vegetables are tender.
- Prepare the noodles: Cook rice noodles according to package directions, then drain.
- Serve: Place noodles in serving bowls, ladle over the curry soup, and garnish with fresh herbs if desired. Serve hot.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
