This Thai Chicken Noodle Soup recipe combines tender chicken, creamy coconut milk, vibrant green curry, and a medley of vegetables, including broccoli, cauliflower, and red peppers, all simmered together with delicate rice noodles. It has a perfect balance of spicy, creamy, and savoury notes in every spoonful.
2smallboneless, skinless chicken breasts,sliced crosswise into thin strips
1tablespoonlime juice,freshly squeezed (or more, to taste)
¼cupfresh cilantro leaves,chopped, for garnish
Instructions
Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onion and sauté until tender and golden, but not browned. Add the minced garlic and green curry paste. Stir and cook for 1 to 2 minutes.
Add the chicken broth, coconut milk, and fish sauce, then cover and bring to a boil.
Add the bell pepper, broccoli, cauliflower and noodles and simmer uncovered until the noodles are al dente, about 3 - 4 minutes.
Add the chicken and simmer until cooked through, about 3 minutes. Stir in the lime juice, then check the seasoning. Add more fish sauce, lime juice or curry paste to taste.
Serve hot, garnished with freshly chopped cilantro. See the post for more soup topping ideas and suggestions.
Notes
Helpful tips:Prep all your ingredients first before starting to cook.This Thai green curry soup cooks quickly, so if you have all veggies chopped, the garlic minced and the broth and coconut milk ready, following this recipe will be a breeze.Taste! Once the soup is finished cooking, taste it. It may need more green curry paste, more fish sauce, or another squeeze of lime.Different brands of curry paste vary in their level of spiciness. It's always a good idea to start with a little and add more as needed.