Description
A cozy Thai-inspired green curry noodle soup with tender chicken, rice noodles, crisp vegetables, coconut milk, herbs, and a bright lime finish.
Ingredients
Scale
- 8 ounces rice noodles
- 1 tablespoon neutral oil
- 3 tablespoons green curry paste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound chicken thighs, thinly sliced
- 1 can full-fat coconut milk, 13.5 ounces
- 3 cups chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 cup carrots, sliced
- 1 cup green beans, trimmed and cut
- 1 cup red bell pepper, sliced
- 2 tablespoons lime juice
- 1/2 cup fresh basil, loosely packed
- 1/4 cup fresh cilantro, chopped
- 1 small red chili, sliced, optional
Instructions
- Place a large pot over medium heat and warm it for about 1 minute.
- Add the neutral oil, green curry paste, garlic, and ginger. Stir for 1 to 2 minutes until fragrant.
- Pour in the coconut milk and chicken broth, then stir until the curry paste blends smoothly into the liquid.
- Add the sliced chicken, fish sauce, brown sugar, carrots, green beans, and red bell pepper. Stir gently.
- Simmer for 10 to 12 minutes, until the chicken is cooked through and the vegetables are tender but still colorful.
- Add the rice noodles and cook according to package directions, usually 3 to 5 minutes.
- Turn off the heat and stir in lime juice, fresh basil, cilantro, and sliced red chili if using.
- Ladle into bowls and serve hot.
Notes
- Use full-fat coconut milk for the creamiest broth.
- Add lime juice at the end for the freshest flavor.
- Keep noodles separate when storing leftovers so they do not soak up too much broth.
- Adjust the curry paste amount if you prefer a milder soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 6g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Keywords: green curry noodle soup, coconut curry soup, chicken noodle soup, Thai-inspired soup, rice noodle soup