Description
A fragrant and creamy green curry noodle soup made with coconut milk, chicken, noodles, and Thai-inspired herbs and spices. This flavorful, comforting dish blends rich curry heat with bright lime and fresh herbs for the perfect cozy meal.
Ingredients
1 tbsp oil (coconut or vegetable)
1 bunch green onions, thinly sliced (white and green parts separated)
1 tbsp ginger paste
1 tbsp minced garlic
1 tbsp lemongrass paste (optional)
3–6 tbsp green curry paste (to taste)
2 tsp ground coriander
4 cups (1 carton) chicken stock
1 (13.5 oz) can full-fat coconut milk
2 tbsp soy sauce
Juice of 1 lime (about 2 tbsp)
1 1/2 cups frozen shelled edamame or peas
4 oz lo mein noodles (or ramen/rice noodles)
2 cups cooked chicken, diced (rotisserie or leftover)
Salt and pepper, to taste
2–3 tsp light brown sugar (optional, to balance spice)
Fresh cilantro, green onion tops, lime wedges, and Sriracha (for garnish)
Instructions
- Heat oil in a large soup pot over medium-low heat. Add 1/2 cup of the white parts of the green onions, ginger paste, garlic, and lemongrass paste. Sauté for 3–5 minutes until fragrant and softened.
- Add green curry paste and ground coriander. Cook for 2–4 minutes to release flavor.
- Increase heat to medium-high and slowly add 1 cup of chicken stock, stirring to deglaze the pot. Add remaining stock and coconut milk; stir until smooth.
- Stir in edamame, soy sauce, and lime juice. Bring to a simmer and cook for 5 minutes. Taste and season with salt, pepper, and brown sugar if desired.
- Meanwhile, cook noodles in a separate pot according to package directions. Drain and divide among serving bowls.
- Add diced chicken to the soup and simmer briefly until heated through.
- Ladle hot broth and vegetables over noodles. Garnish with green onion tops, cilantro, lime wedges, and a drizzle of Sriracha if desired.
Notes
For vegetarian or vegan soup, use vegetable stock and tofu instead of chicken.
Adjust curry paste for preferred spice level—start small and add gradually.
Add vegetables like bell peppers, mushrooms, or spinach for extra nutrition.
Use light coconut milk for a lighter version or add extra coconut milk for a creamier broth.
Store noodles, chicken, and broth separately for best texture when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
