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If you are looking for a flavorful, comforting take on chicken noodle soup, look no further than this Green Curry Chicken Noodle 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.
GREEN CURRY CHICKEN SOUP
Ingredients
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
Instructions
- 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!
Notes
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
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!!
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!
Making this for our tree trimming party 🙂 any brand recommendations for coconut milk in a carton? Thanks!!
This is my absolute favorite one to use. super smooth taste: https://amzn.to/3q3EcY4
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.
Made this tonight! SOOO good. I didn’t put as much green curry paste and I think next time, I will. 🙂
Can I use coconut milk from a can? I’m not sure I’ve see it from a carton.
yes absolutely!
Absolutely delicious – followed the recipe, but subbed leftover Thanksgiving turkey for the chicken. This is one that will go in my regular rotation!
brilliant!!! great use of your leftover Turkey!
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!
aw yay!
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!
I think the best sub would be heavy creamer!
How much rice noodles would you recommend using?