Thai Green Curry Noodle Soup
Creamy Thai green curry soup with chicken, rice noodles, and coconut milk. Ready in 30 minutes with a vegetarian option included.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp green curry paste
- 1 tbsp oil
- ⅔ cup coconut milk
- ⅓ cup water
- 4 oz chicken thighs (sliced thighs into bite-sized pieces)
- 1 tbsp fish sauce
- ½ tbsp palm sugar
- 1 oz carrot (thinly sliced)
- 1 oz bamboo shoots (rinse if canned; slice into strips if needed)
- 1 oz yard long beans (cut into 2-inch pieces (green beans work too))
- 1 Thai spur chili (thinly sliced)
- 1 kaffir lime leaves (stems removed)
Instructions
- 1
Prep the vegetables: Thinly slice carrot, bamboo shoots, and yard long beans. Cut red chili and tear kaffir lime leaves.
- 2
Fry the curry paste: Heat oil in a pot over medium-high heat and fry green curry paste until fragrant.
- 3
Add the chicken: Add chicken pieces and stir until evenly coated with the paste.
- 4
Simmer with coconut milk: Pour in coconut milk and water. Add fish sauce and palm sugar. Simmer until chicken is cooked through.
- 5
Add the vegetables: Stir in carrot, bamboo shoots, yard long beans, chili, and kaffir lime leaves. Cook until vegetables are tender.
- 6
Prepare the noodles: Cook rice noodles according to package directions, then drain.
- 7
Serve: Place noodles in serving bowls, ladle over the curry soup, and garnish with fresh herbs if desired. Serve hot.