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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!

Chicken noodle soup in small white stoneware bowl and topped with lots of herbs.

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. 

Chicken noodle soup in small white stoneware bowl and topped with lots of herbs.

Chicken noodle soup in small white stoneware bowl and topped with lots of herbs.
5 from 13 votes


Total: 30 minutes
Servings: 6 people


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.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 6 people

Photography by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


    1. 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.

  1. 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 !!

  2. 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!

  3. 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!

    1. 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!

  4. 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!

  5. 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!

  6. 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.

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