Description
A vibrant and flavorful Thai Green Curry Noodle Soup featuring tender chicken thighs simmered in a fragrant green curry coconut broth, complemented by fresh vegetables and served over soft rice noodles. This quick 30-minute dish offers a perfect balance of spicy, sweet, and savory flavors for a comforting and satisfying bowl.
Ingredients
Curry Base Ingredients
- 1 tbsp green curry paste
- 1 tbsp oil
- ⅔ cup coconut milk
- ⅓ cup water
- 1 tbsp fish sauce
- ½ tbsp palm sugar
- 1 kaffir lime leaf (stems removed)
Proteins and Vegetables
- 4 oz chicken thighs (sliced into bite-sized pieces)
- 1 oz carrot (thinly sliced)
- 1 oz bamboo shoots (rinsed if canned; sliced into strips)
- 1 oz yard long beans (cut into 2-inch pieces; green beans can be substituted)
- 1 Thai spur chili (thinly sliced)
Noodles
- Rice noodles (quantity according to serving size, typically 2 oz dry per serving)
Instructions
- Prep the vegetables: Thinly slice the carrot, bamboo shoots, and yard long beans into uniform pieces. Cut the Thai spur chili into thin slices and tear the kaffir lime leaves, removing the stems.
- Fry the curry paste: Heat 1 tablespoon of oil in a pot over medium-high heat. Add the green curry paste and fry it until it becomes aromatic, releasing its flavors into the oil, which takes about 1-2 minutes.
- Add the chicken: Add the sliced chicken thighs to the pot and stir continuously until the chicken is evenly coated with the green curry paste, helping the flavors to meld together.
- Simmer with coconut milk: Pour in ⅔ cup of coconut milk and ⅓ cup of water. Add 1 tablespoon fish sauce and ½ tablespoon palm sugar for seasoning. Stir well and simmer the mixture until the chicken is fully cooked through, approximately 5-7 minutes.
- Add the vegetables: Stir in the thinly sliced carrot, bamboo shoots, yard long beans, sliced chili, and torn kaffir lime leaves. Cook until the vegetables soften but still retain a slight crunch, about 3-4 minutes.
- Prepare the noodles: Cook rice noodles according to the package instructions, typically by soaking or briefly boiling until they are tender. Drain and set aside.
- Serve: Place the prepared rice noodles into serving bowls. Ladle the hot green curry soup with chicken and vegetables over the noodles. Garnish with fresh herbs like cilantro or Thai basil if desired, and serve immediately while hot.
Notes
- Green curry paste can be adjusted for spiciness according to preference.
- Yard long beans can be substituted with regular green beans if unavailable.
- Using fresh kaffir lime leaves provides a more authentic flavor, but dried can be used in a pinch.
- Serve with fresh herbs such as Thai basil or cilantro for enhanced aroma and flavor.
- Leftover curry soup can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
