Thai green curry chicken noodle soup

    30 min

    A delicate soup of chicken and tender vegetables with Thai green curry paste and rice noodles in a coconut milk broth is deeply comforting.


    Ayrshire, Scotland, UK
    19 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 300g skinless chicken breast fillets, cut into bite size pieces
    • 2 onions, sliced
    • 2 garlic cloves, crushed
    • 1 red pepper, sliced
    • 250g baby aubergines, sliced lengthways
    • 200g mushrooms, sliced
    • 1L chicken stock
    • 150g bamboo shoots
    • 200g rice noodles
    • 200ml coconut milk
    • 4 tablespoons Thai green curry paste
    • 1 teaspoon fish sauce, or to taste
    • 5 sprigs Thai basil, shredded
    • 5 sprigs fresh coriander, shredded

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil in a large saucepan or casserole over a medium-high heat, and cook and stir the chicken until lightly browned, about 3 minutes; set aside.
    2. Add the onions, garlic, red pepper, aubergines and mushrooms to the same pan and cook until the onion is soft, about 3 minutes. Return the chicken pieces to the pan.
    3. Pour in the chicken stock. Bring to the boil and stir in the bamboo shoots and rice noodles. Cook, stirring occasionally, until the noodles are tender, about 6 minutes.
    4. Stir in the coconut milk, curry paste and fish sauce. Continue to cook just until the soup begins to simmer. Serve each bowl garnished with fresh basil and coriander.

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