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Thai Green Curry Chicken Noodle Soup

Thai Green Curry Chicken Noodle Soup

Creamy, spicy, one pot - total weeknight comfort. Bonus: It reheats perfectly for lunch the next day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Ingredients Method Notes

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

Method
 

  1. Heat coconut oil in a pot and sear chicken seasoned with salt and garlic powder until golden. Remove the chicken from the pot.
  1. Add sliced onion to the same pot and sauté for 3–4 minutes. Stir in the Thai green curry paste until fragrant.
  1. Pour in coconut milk, chicken broth, fish sauce, brown sugar, and lime juice. Stir well to combine.
  1. Add bell pepper, mushrooms, and Japanese eggplant to the pot. If you prefer it spicy, add one diced red chili pepper. Simmer for 12–15 minutes.
  1. Drop in dry vermicelli noodles and cook for 3–4 minutes until soft.
  1. Taste and adjust the seasoning by adding more lime juice, fish sauce, or brown sugar as needed.
  1. Top the soup with fresh basil, cilantro, and additional red chili if desired.

Notes

  • For extra flavor, marinate the chicken with a bit of fish sauce and lime juice before cooking.
  • This soup reheats beautifully, making it great for meal prep or leftovers.
  • Adjust the spice level by adding more or fewer red chili peppers.