Why You’ll Love This Recipe

I love this soup because it’s quick, flavorful, and incredibly satisfying. The coconut milk creates a luscious, velvety broth that balances beautifully with the heat of green curry paste. The noodles soak up all that flavor, and every spoonful feels like pure comfort. It’s also easy to customize with different vegetables or proteins, and it makes an impressive yet effortless dinner that tastes like it came straight from a Thai restaurant.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 tablespoon oil (coconut or vegetable)
▢1 bunch green onions
▢1 tablespoon ginger paste (see note 1)
▢1 tablespoon minced garlic
▢1 tablespoon lemongrass paste (optional, see note 2)
▢3 to 6 tablespoons green curry paste (add to taste, see note 3)
▢2 teaspoons ground coriander
▢1 (32-ounce) carton chicken stock (4 cups)
▢1 (13.5-ounce) can coconut milk (full-fat, see note 4)
▢2 tablespoons soy sauce (not lite or low sodium)
▢1 lime
▢1 1/2 cups frozen shelled edamame or frozen peas
▢4 ounces lo mein noodles (see note 5)
▢2 cups cooked chicken, diced (rotisserie or leftover grilled chicken)
▢Salt and pepper
▢2 to 3 teaspoons light brown sugar (optional)
▢Serving suggestions (see note 6)

Directions

I begin by heating the oil in a large soup pot over medium-low heat. While it warms, I thinly slice the green onions and separate the white parts from the green tops. I measure out 1/2 cup of the white parts and add them to the pot along with the ginger, garlic, and lemongrass paste. I sauté everything for about 3–5 minutes until the onions are soft and fragrant.

Meanwhile, I bring a separate large pot of water to a boil for the noodles.

Once the onions are softened, I stir in the green curry paste and ground coriander, cooking for 2–4 minutes until it’s very fragrant. This step is key for developing flavor. I then increase the heat to medium-high and, while stirring constantly, gradually add 1 cup of chicken stock to deglaze the pot. Once incorporated, I add the remaining chicken stock and the full can of coconut milk, stirring until smooth.

Next, I add the frozen edamame, soy sauce, and 2 tablespoons of lime juice. I bring the soup to a simmer, then reduce the heat to maintain a gentle simmer for about 5 minutes. I taste and season with salt and pepper—usually about 1/4 teaspoon each—and if I want to balance the spice, I stir in 2–3 teaspoons of brown sugar.

While the soup simmers, I cook the lo mein noodles in the boiling water according to the package directions. Once cooked, I drain them but don’t rinse them. I divide the noodles among 4 bowls, add diced chicken on top, and then ladle the hot curry broth and edamame mixture over the noodles.

To serve, I garnish with the reserved green onions, fresh cilantro, extra lime wedges, and a drizzle of Sriracha for a touch of heat.

Servings and Timing

This recipe serves 4 large bowls.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I add sliced bell peppers, mushrooms, or spinach for extra veggies. For a vegetarian version, I skip the chicken and use tofu or chickpeas. I can also swap lo mein noodles for ramen, rice noodles, or even spaghetti if that’s what I have. When I want a richer broth, I add a little extra coconut milk, and for a tangier flavor, I squeeze in more lime juice right before serving.

Storage/Reheating

I store the noodles, chicken, and broth separately to prevent the noodles from absorbing too much liquid. Everything keeps well in the refrigerator for up to 3 days. To reheat, I warm the broth on the stove until simmering, then add the chicken and noodles just before serving. If I have leftovers with noodles already in the broth, I add a splash of chicken stock or coconut milk when reheating to refresh the texture.

FAQs

What type of green curry paste should I use?

I like Maesri for a spicier kick or Thai Kitchen for a milder flavor. I start small and add more to taste.

Can I make this vegetarian or vegan?

Yes, I use vegetable stock instead of chicken stock and skip the chicken—or add tofu for protein.

Can I use light coconut milk?

I prefer full-fat for a creamier, richer soup, but light coconut milk works for a lighter option.

What noodles work best?

Lo mein noodles are perfect, but ramen, rice noodles, or thin spaghetti also work well.

Can I use fresh vegetables instead of frozen?

Absolutely! Fresh edamame or peas, bell peppers, or bok choy make great additions.

How can I make it spicier?

I add extra curry paste, fresh Thai chilis, or a drizzle of Sriracha on top.

How can I thicken the broth?

I simmer it a few minutes longer uncovered, or stir in a bit of coconut cream.

Can I use shrimp instead of chicken?

Yes, shrimp cooks quickly in the hot broth and adds great flavor.

What can I serve with this soup?

I like pairing it with spring rolls, cucumber salad, or crispy wontons.

How do I balance the flavors?

If it’s too spicy, I add more coconut milk or brown sugar; if it’s too rich, I add extra lime juice for brightness.

Conclusion

I love how this green curry noodle soup brings together creamy coconut, bright lime, and fragrant curry in one comforting bowl. It’s rich yet refreshing, spicy yet balanced, and endlessly customizable. Whether I’m warming up on a cold day or craving something bold and flavorful, this soup always hits the spot.