Thai Green Curry Chicken Noodles (Printer-friendly)
Creamy coconut curry broth with tender chicken, rice noodles, and vibrant vegetables in an aromatic Thai-inspired soup.
# What You’ll Need:
→ Proteins
01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced
→ Noodles
02 - 7 oz rice noodles, medium width
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 3.5 oz sugar snap peas, trimmed
05 - 2 carrots, julienned
06 - 3.5 oz shiitake mushrooms, sliced
07 - 1 small onion, finely chopped
→ Aromatics & Curry
08 - 2 tbsp Thai green curry paste
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 2 stalks lemongrass, bruised
→ Liquids
12 - 3 cups chicken stock
13 - 14 oz coconut milk (1 can)
14 - 1 tbsp fish sauce
15 - 1 tsp soy sauce
16 - Juice of 1 lime
→ Garnishes
17 - Fresh coriander (cilantro), chopped
18 - Thai basil leaves
19 - Red chili, thinly sliced (optional)
20 - Lime wedges
# How to Make It:
01 - Cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
02 - Heat a large pot over medium heat. Add a splash of oil and sauté onion, garlic, and ginger for 2 minutes until fragrant.
03 - Stir in green curry paste and cook for 1 minute to develop flavors.
04 - Add chicken slices and cook until just opaque, about 3 minutes.
05 - Pour in chicken stock and bring to gentle boil. Add lemongrass stalks, reduce heat, and simmer for 8 minutes.
06 - Add coconut milk, fish sauce, soy sauce, bell pepper, carrots, mushrooms, and sugar snap peas. Simmer gently for 7–10 minutes until vegetables are tender-crisp.
07 - Remove lemongrass stalks. Stir in lime juice.
08 - Divide cooked noodles among serving bowls. Ladle hot soup over noodles.
09 - Top with fresh coriander, Thai basil, sliced chili, and lime wedges. Serve immediately.
# Expert Tips:
01 -
- The broth hits every note—creamy, tangy, spicy, and deeply savory all at once
- It comes together in under an hour but tastes like it simmered all day
- The vegetables stay crisp and colorful, making each bowl as beautiful as it is comforting
02 -
- Don't let the soup boil vigorously after adding the coconut milk or it might separate—gentle simmer only
- The curry paste's heat varies wildly between brands, so start with less if you're unsure
- Remove the lemongrass before serving unless you want your guests fishing around their bowls
03 -
- Bruise lemongrass by smashing it with the back of your knife or a meat mallet—it should look slightly crushed, not cut
- Room temperature coconut milk incorporates more smoothly than cold straight from the fridge