If you’re craving a comforting, flavorful twist on classic chicken noodle soup, this Green Curry Chicken Noodle Soup is an excellent choice. Silky coconut milk, fragrant green curry paste, bright lime, and tender chicken combine with rice noodles and fresh herbs for a warming bowl that’s equal parts cozy and vibrant. It’s quick to prepare, perfect for weeknights, and easily adaptable to your preferred level of spice.
This recipe relies on quality green curry paste and full-flavored coconut milk to build depth without a lot of fuss. The broth is enriched with umami from shiitake mushrooms and fish sauce, brightened with lime zest and juice, and balanced with a touch of sweetness if you choose to add coconut sugar. A final flourish of Thai basil, cilantro, and scallions makes each bowl aromatic and fresh.
GREEN CURRY CHICKEN SOUP
Total: 30 mins | Servings: 6 people
Ingredients
For the Soup:
- 2 tbsp avocado oil
- ½ cup diced shallot
- 3 cloves garlic, minced
- 1 tsp minced ginger
- 2 cups shiitake mushrooms, stems removed and thinly sliced
- 1–2 Thai chiles, thinly sliced (optional; see notes)
- 4 tbsp green curry paste (Mae Ploy or your preferred brand)
- 6 cups chicken broth
- 2 × 8.5 oz 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 thinly sliced (discard or reserve the white bottoms for another use if you prefer)
For Serving:
- 8 ounces rice noodles
- Thai basil leaves (or regular basil)
- Cilantro leaves and tender stems
- 2 scallions, thinly sliced (green parts only)
- 1 lime, cut into wedges
Instructions
- Bring a medium saucepan of water to a rolling boil; you will use this to cook the rice noodles right before serving.
- While the water heats, warm the oil in a large pot or Dutch oven over medium heat. Add the diced shallot, minced garlic, and minced ginger. Cook, stirring occasionally, until softened and fragrant, about 3–4 minutes.
- Add the sliced shiitake mushrooms and the Thai chiles (if using). Cook, stirring, until the mushrooms begin to soften, about 2 minutes. Stir in the green curry paste and cook briefly until it becomes aromatic and well combined with the vegetables.
- Slowly pour in the chicken broth while stirring to incorporate the curry paste into the liquid. Add the coconut milk, coconut aminos, fish sauce, lime zest, lime juice, and coconut sugar (if using). Increase heat to medium-high and bring the mixture to a gentle simmer.
- Add the thinly sliced chicken to the simmering broth. Allow it to cook through, stirring occasionally, until opaque and tender, about 8–10 minutes. Stir in the sliced baby bok choy and simmer another 1–2 minutes until the greens are just wilted.
- While the chicken finishes cooking, add the rice noodles to the boiling saucepan and cook according to package directions until just tender. Drain and divide the noodles among serving bowls.
- Ladle the hot soup and chicken over the nests of rice noodles. Top each bowl with Thai basil, cilantro, and scallions. Serve with lime wedges and enjoy immediately.
Notes
Many commercial green curry pastes contain some heat by default. If you are sensitive to spice, start with 1 Thai chile or omit additional chiles altogether—your soup will still have plenty of flavor. If you enjoy a spicier bowl, add up to 2 thinly sliced chiles or adjust to taste. Coconut sugar is optional and is only used if you’d like a slightly sweeter finish to balance the acid and salt.
Tips and Variations
- Substitute chicken thighs for breasts if you prefer richer, more forgiving meat—adjust simmer time until cooked through.
- For a gluten-free option, ensure your coconut aminos and fish sauce are labeled gluten-free.
- Leftovers keep well in the refrigerator for 2–3 days. Store noodles separately and rewarm the broth before adding fresh noodles to prevent them from becoming overly soft.
- Add extra vegetables like snap peas, bell pepper strips, or bok choy stems (briefly blanched) for more texture and color.
Nutrition information is automatically calculated by recipe tools and should be used only as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 6 people
Photography credit: Eat Love Eats.
If you make this Green Curry Chicken Noodle Soup, consider leaving a comment or noting any changes you made — it’s a flexible recipe that welcomes personalization and makes a delicious, aromatic weeknight dinner.