Thai Green Curry Noodle Soup Recipe
Creamy Thai green curry soup with chicken, rice noodles, and coconut milk. Ready in 30 minutes with a vegetarian option included.
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.
Calories: 750kcal | Carbohydrates: 18g | Protein: 24g | Fat: 67g | Saturated Fat: 36g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1580mg | Potassium: 803mg | Fiber: 2g | Sugar: 8g | Vitamin A: 7472IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 7mg
