Name: Thai Green Curry Chicken Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb chicken breast or thighs (cut bite-sized); 3 tbsp Thai green curry paste; 1 tbsp coconut oil; 1 can coconut milk (13.5 oz); 3 cups chicken broth; 1 tbsp fish sauce; 2 tsp brown sugar; 1/2 lime juice; 1 small yellow onion (sliced); 1 red bell pepper thinly sliced; 1 small Japanese eggplant (halved and sliced); 1 cup mushrooms (sliced); 4 oz vermicelli noodles; 1 sprig fresh basil for topping; 1 sprig fresh cilantro for topping; 1 red chili for topping

This Thai Green Curry Chicken Noodle Soup is cozy, creamy, and full of bright flavor. Tender chicken and vegetables simmer in a coconut milk broth spiked with green curry paste, fish sauce, and lime, then soft vermicelli noodles go in at the end.

It is the kind of soup that warms you up from the inside and tastes like takeout, but it comes together at home in about 40 minutes.

Why You’ll Love This Thai Green Curry Chicken Noodle Soup

Big flavor: creamy, spicy, savory, and bright.
One pot: everything simmers together.
Veggie packed: peppers, mushrooms, and eggplant.
Great leftovers: it reheats beautifully.

Thai Green Curry Soup Ingredients

Chicken

Breast or thighs, cut into bite-size pieces.

Green Curry Paste

The heart of the flavor. Start with 3 tablespoons and add more for heat.

Coconut Milk and Broth

Creamy and rich, balanced with chicken broth.

Fish Sauce, Brown Sugar and Lime

The salty, sweet, sour balance of Thai cooking.

Vegetables

Onion, red bell pepper, Japanese eggplant, and mushrooms.

Vermicelli and Toppings

Thin rice noodles, plus basil, cilantro, and red chili on top.

Good to Know: Rice vermicelli is gluten-free. Check your curry paste and fish sauce labels if you need it to be fully gluten-free.

How to Make Thai Green Curry Chicken Noodle Soup

Step 1: Sear the Chicken

Heat coconut oil in a pot and sear the seasoned chicken until golden. Remove it from the pot.

Step 2: Build the Curry Base

Sauté the onion for 3 to 4 minutes, then stir in the green curry paste until fragrant.

Step 3: Add the Broth

Pour in the coconut milk, broth, fish sauce, brown sugar, and lime juice and stir to combine.

Step 4: Simmer

Add the bell pepper, mushrooms, and eggplant and simmer 12 to 15 minutes.

Step 5: Add the Noodles

Drop in the vermicelli and cook 3 to 4 minutes until soft. Adjust the seasoning and top with basil, cilantro, and chili.

Carly’s Expert Tips

Fry the curry paste. A minute in the pot wakes up the spices.
Taste and balance. Add lime for brightness, fish sauce for salt, sugar for sweetness.
Cook the noodles last. They soak up broth fast.
Use full-fat coconut milk. It makes the creamiest broth.

Make It Your Own

Shrimp: Swap the chicken for shrimp and add it near the end.
Red curry: Use red curry paste for a different flavor.
Veggie: Use tofu and vegetable broth.
Different noodles: Try rice noodles or ramen.

Make-Ahead and Meal Prep: For meal prep, store the noodles separately from the soup so they don’t get soggy. Combine when reheating.

What to Serve With Thai Green Curry Chicken Noodle Soup

This soup is a full meal, but spring rolls, crispy wontons, or a cucumber salad make great sides.

Storing and Reheating

Fridge: Store in an airtight container for up to 4 days.

Reheat: Warm on the stove, adding a splash of broth if needed.

Freezer: Freeze the soup without noodles for up to 3 months.

What People Ask About Thai Green Curry Chicken Noodle Soup

Is green curry spicy?

It has a medium heat. Use less paste for a milder soup.

Can I use chicken thighs?

Yes. Thighs stay extra juicy.

What can I use instead of Japanese eggplant?

Zucchini or more mushrooms.

Can I use light coconut milk?

Yes, but the broth will be thinner.