Green Curry Chicken Noodle Soup

This Green Curry Chicken Noodle Soup is a cozy bowl of comfort, packed with tender noodles, shredded chicken, and a flavorful broth that hits all the right notes with a hint of lime and green curry. It's perfect for when you want something warming and a little exotic, easily jazzed up with a splash of Sriracha and a sprinkle of fresh herbs.

Green Curry Chicken Noodle Soup
Servings 4 servings
Author Joshua Snyder
Prep time
15 Min
Cook time
25 Min
Total time
40 Min

Green Curry Chicken Noodle Soup

This Green Curry Chicken Noodle Soup is a cozy bowl of comfort, packed with tender noodles, shredded chicken, and a flavorful broth that hits all the right notes with a hint of lime and green curry. It's perfect for when you want something warming and a little exotic, easily jazzed up with a splash of Sriracha and a sprinkle of fresh herbs.

Ingredients

  • 2 tablespoons olive oil
  • 2 large shallots, thinly sliced
  • 1 tablespoon minced ginger
  • 2 tablespoons Thai green curry paste
  • 6 cups low-sodium chicken broth
  • 1 (13.5 oz) can coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon turmeric
  • 1/4 cup fresh lime juice
For Serving
  • 8 oz thin rice noodles
  • 1 teaspoon sesame oil
  • 2 cups shredded cooked chicken (preferably from a rotisserie chicken for convenience)
  • Fresh cilantro, chopped for garnish
  • 2 green onions, thinly sliced
  • Fresh basil leaves, gently torn
  • Sriracha sauce, to taste
  • Lime wedges, for serving

Instructions

Notes

  • Feel free to tweak the amount of green curry paste based on your heat preference. Start with a tablespoon if you’re sensitive to spice and go up from there.
  • If you’re looking for a lighter version, light coconut milk works great too. It’ll still give you that creamy texture but with fewer calories.
  • Swap out the chicken broth for vegetable broth and use tofu or extra veggies in place of the chicken for a vegetarian-friendly version.
  • While thin rice noodles are traditional, you can experiment with other types of noodles like udon or soba for a different texture.
  • This soup stores well in the fridge for a couple of days, though the noodles may absorb some of the broth. It’s best to add fresh noodles when reheating if possible.

Nutrition Facts

Calories

724.37

Fat (grams)

38.53 g

Sat. Fat (grams)

24.3 g

Carbs (grams)

68.34 g

Fiber (grams)

4.16 g

Net carbs

64.19 g

Sugar (grams)

11.92 g

Protein (grams)

29.96 g

Sodium (milligrams)

989.2 mg

Cholesterol (grams)

52.5 mg
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Directions

1. Start by warming the olive oil in a Dutch oven or large soup pot over a medium-low heat.

2. Add the shallots to the pot, sautéing them until they are tender, which should take about 3-4 minutes.

3. Next, introduce the minced ginger and garlic to the mix, sautéing for another minute until the aroma is noticeable.

4. Mix in the Thai green curry paste, continuously stirring for about a minute to evenly cook it.

5. Slowly incorporate the chicken broth, coconut milk, fish sauce, brown sugar, turmeric, and lime juice into the pot, ensuring a well-combined mixture.

6. Increase the heat slightly to bring the mixture to a gentle simmer, then reduce the heat back to medium-low and let it simmer uncovered for 10 minutes.

7. In the meantime, prepare the rice noodles according to the package instructions. Stir in a teaspoon of sesame oil to keep the noodles from sticking together.

8. Evenly distribute the cooked noodles, shredded chicken, and cilantro among the serving bowls.

9. Carefully ladle the hot soup over the noodles and chicken in each bowl, aiming for an even distribution.

10. Finish each bowl with a garnish of chopped cilantro and sliced green onions, and serve with Sriracha sauce and lime wedges on the side for additional flavoring.