Green Curry Chicken Noodle Soup

If you are looking for a flavorful, comforting take on Chicken Noodle soup– look no further than this Green Curry Chicken Soup!

Using a delicious green curry paste and a can of coconut milk– this soup comes together easily and the end result is magnificent. I love loading up the top with fresh herbs to elevate the dish  and give it that nice pop of flavor. 


Serves: 6 people
5 from 9 votes
Total Time30 mins


For the Soup:

  • 2 tbsp avocado oil
  • ½ cup diced shallot
  • 3 cloves garlic minced
  • 1 tsp minced ginger
  • 2 cups stemmed and thinly sliced shiitake mushrooms
  • 1-2 thai chiles thinly sliced (for additional heat, *see note)
  • 4 tbsp green curry paste I use mae ploy brand
  • 6 cups chicken broth
  • 2 [8.5 ounce] cartons coconut milk
  • 2 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 1 tsp freshly grated lime zest
  • 2 tbsp lime juice
  • 1 tbsp coconut sugar *optional
  • 1.5 lbs boneless skinless chicken breasts, thinly sliced
  • 2 heads baby bok choy leafy green parts only thinly sliced (*I discard the bottom white part or save for a separate stir fry. You can also add it if you want! It’s still great in the soup I just prefer the leafy green for texture purposes only).

For Serving:

  • 8 ounces rice noodles
  • Thai basil leaves for serving (regular basil works, too!)
  • Cilantro leaves and tender stems for serving
  • 2 scallions thinly sliced (green parts only)
  • 1 lime cut into wedges, for serving


  • Bring a medium saucepan of water to a boil (this will be to cook the rice noodles later).
  • Meanwhile, heat the oil large pot or dutch oven over medium heat. Add the shallot, garlic, and ginger and cook, stirring, until tender, about 4 minutes.
  • Add the mushrooms, thai chiles (if using) and continue to cook, stirring, until the mushrooms are slightly tender, about 2 minutes. Add the green curry paste and stir until well combined. While stirring, slowly pour in the broth. Add the coconut milk, coconut aminos, fish sauce, lime zest, lime juice, and coconut sugar. Increase the heat to medium-high and bring the soup to a simmer.
  • Add the sliced chicken and let simmer until the chicken is cooked through, 8 to 10 minutes. Stir in the bok choy.
  • Right before serving, add the rice noodles to the boiling saucepan of water and cook until just tender or according to package instructions.
  • To serve. Ladle the soup in a bowl. Place a “nest” of rice noodles on the broth and top with the basil, cilantro and scallions. Serve with a wedge of lime and enjoy!


NOTE: A lot of green curry pastes already pack some heat. Depending on what brand you use and what your level of heat preference is, I would be careful about how many thai chiles you add. I use Mae Ploy brand and if you’re sensitive to heat, I wouldn’t add additional chiles and you’ll be perfect. If you are like me and like things hot and spicy—I added 2 thinly sliced chiles, for reference.

Photography by Eat Love Eats.


  • Reply
    December 29, 2022 at 8:26 pm

    5 stars
    So delicious! made it for a dinner with friends and everyone went back for more. Already thinking about how soon I can make it again.

    • Reply
      December 29, 2022 at 10:37 pm

      So happy to hear that!

  • Reply
    December 22, 2022 at 3:37 pm

    5 stars
    This soup is seriously amazing! It reminds me of the soup from my favorite Thai restaurant, but better! Thank you Alex, you knocked it out of the park again!

    I couldn’t find Thai chilis so I subbed a jalapeño and I think it worked well. Also, I often will skimp/omit fresh herbs in recipes since they’re so expensive but they’re definitely worth it here.

  • Reply
    December 3, 2022 at 2:54 pm

    This is such a solid recipe. I whip it up for lunch in regularly in about 20 minutes. I usually skip the bok choy and top the soup with some rotisserie chicken from the grocery store.

    Even better it’s so easy to freeze the broth and eat anytime. Just thaw some broth, make your noodles, throw in whatever topping you have on hand and you are ready to go!

    Thank you for this amazing and easy recipe!!

    • Reply
      December 6, 2022 at 4:41 pm

      Such a great tip, Denney! Glad you love this recipe.

  • Reply
    February 21, 2022 at 1:47 am

    5 stars
    I absolutely loved this!! Do you think this could be frozen and re thawed later?

    • Reply
      February 23, 2022 at 2:03 pm

      Yes (but without the noodles) it should freeze okay!! The milk will separate a bit but once you reheat and bring it back to life it should be great!! I would just cook the noodles separately so they don’t drink up all the broth.

  • Reply
    February 17, 2022 at 8:54 pm

    Any calorie count on this?

  • Reply
    Morgan D
    February 1, 2022 at 4:22 pm

    Loved this soup the first time around and planning on making/storing in the freezer for postpartum. Any tips on how to reheat from frozen without the coconut milk curdling? Thank you !!

  • Reply
    January 15, 2022 at 4:08 am

    Delicious soup! We made a few modifications. Added 3 T of green curry paste since it’s so salty, added the whole heads of bok choy, extra ginger and garlic, carrots and lemongrass. I think a little less chicken would be good too since it already has chicken broth. Since we didn’t have rice noodles we used rice upon serving and turned out great!

  • Reply
    January 14, 2022 at 7:25 pm

    Any tips for how to save the day when a can of full fat coconut milk has separated? Should you discard or is there a way to mix it back together? Most of the time I don’t know there is a solid until it’s already opened!

    • Reply
      January 16, 2022 at 6:39 pm

      I know it’s a pain in the @$$ but you can blend it up in a blender to reincorporate until smooth

    • Reply
      February 7, 2022 at 10:38 pm

      I typically run warm water over the can before opening to soften the part hardened to the can which allows me to shake it really well!

  • Reply
    January 12, 2022 at 9:59 pm

    I’m so tempted to throw the rice noodles in the broth to cook to save myself some dishe— think it would be a problem? Thanks for this recipe, and love your new book!

    • Reply
      January 16, 2022 at 6:40 pm

      It will drink up all the broth, I don’t recommend it.

  • Reply
    January 12, 2022 at 8:56 pm

    Alex – this was so tasty. It was a perfect way to use up a good bit of bok choy from my garden. I omitted the chilis and only used 3 T of green curry paste (Thai kitchen brand) and my little ones loved it too. Thanks for always creating meals with amazing flavors we can count on!

    • Reply
      January 12, 2022 at 8:59 pm

      glad your whole fam loved it!

  • Reply
    December 16, 2021 at 4:22 pm

    Can you use canned coconut milk?

    • Reply
      December 16, 2021 at 7:10 pm

      yes absolutely.

  • Reply
    December 9, 2021 at 12:35 am

    5 stars
    I used red curry paste instead of green because I am trying to use up a tub I already have and it still turned out delicious! Definitely a repeat.

  • Reply
    Caroline Kottak
    December 6, 2021 at 10:16 pm

    5 stars
    I don’t eat mushrooms, any suggestions for a good substitute??

    • Reply
      December 6, 2021 at 10:23 pm

      Hi! I think take a zucchini and slicing it in half lengthwise, then slicing thinly (into half moons), would be a good substitute here!

  • Reply
    December 3, 2021 at 2:51 am

    5 stars
    Absolutely delicious! Next time I’m going to sub shrimp for the chicken next time as this reminds me of a recipe my mom made growing up! So good another win!!

  • Reply
    December 2, 2021 at 4:58 pm

    5 stars
    This is delicious! I just used jalapeños instead of Thai chilis and I ended up adding more fish sauce, tamari and sugar to taste, but this will be going on my rotation for comforting meals. Thank you!

  • Reply
    December 2, 2021 at 1:31 am

    Making this for our tree trimming party 🙂 any brand recommendations for coconut milk in a carton? Thanks!!

  • Reply
    December 1, 2021 at 4:01 am

    Sooo good! I used leftover shredded Turkey from Thanksgiving and then followed exactly but halved the recipe since there were just 2 of us. Oh! And and kept the original amount of green curry paste. Saving this one for a repeat.

  • Reply
    Carla Stinton
    November 30, 2021 at 12:40 am

    5 stars
    Made this tonight! SOOO good. I didn’t put as much green curry paste and I think next time, I will. 🙂

  • Reply
    Hannah Deschamps
    November 29, 2021 at 8:14 pm

    Can I use coconut milk from a can? I’m not sure I’ve see it from a carton.

    • Reply
      November 29, 2021 at 11:16 pm

      yes absolutely!

  • Reply
    November 29, 2021 at 4:21 am

    5 stars
    Absolutely delicious – followed the recipe, but subbed leftover Thanksgiving turkey for the chicken. This is one that will go in my regular rotation!

    • Reply
      November 29, 2021 at 1:20 pm

      brilliant!!! great use of your leftover Turkey!

  • Reply
    Alex K
    November 29, 2021 at 12:54 am

    You did it again! Perfectly balanced between spice, cream and flavor. This rivals some of the soups at our local Thai takeout place but we feel better about it being cleaned up! Home run!

    • Reply
      November 29, 2021 at 1:21 pm

      aw yay!

  • Reply
    November 28, 2021 at 9:52 pm

    My fiance doesn’t love coconut milk but this recipe sounds DELICIOUS – any tips on a good sub? We don’t have any dietary restrictions. 🙂 Thanks Alex!

    • Reply
      November 29, 2021 at 1:21 pm

      I think the best sub would be heavy creamer!

  • Reply
    November 28, 2021 at 6:24 pm

    How much rice noodles would you recommend using?

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