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Green Curry Noodle Soup with Chicken
Serve this dish with both soup spoons and chopsticks so that you can pick up the long rice noodles and slurp the broth.
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Green curry noodle soup combines the creamy, aromatic flavors of Thai green curry with hearty rice noodles, tender chicken, sweet potatoes, and savory coconut broth for a weeknight dinner that’s both cozy and exciting. It’s a hybrid between pho-style noodle soup and green curry, simmered until rich and served with fresh herbs and spicy sauces for customizing each bowl. If you love bold, comforting soups, be sure to try my curry roasted sweet potato bowl or this globally inspired Thai green curry shrimp for your next cold night in.
Why You’ll Love This Recipe
- Rich & Creamy – Coconut milk and green curry paste make a silky, fragrant broth.
- Comfort Meets Flavor – Tender chicken, noodles, and sweet potato create satisfying texture.
- Customizable Bowls – Fresh herbs and spicy sauces let everyone personalize their soup.
Key Ingredients in This Recipe
- Green curry paste – Whereas red curry paste is typically made with roasted red chilies, green curry is made with green chilies and feature fresh ingredients like lemongrass, ginger, keffir lime leaves and shallots. Green curry is typically sweeter than red curry. I typically opt to use store-bought curry paste for ease in this recipe.
- Coconut milk – Coconut comes from the creamy liquid inside mature coconuts. It creates a rich, creamy sauce with a bit of coconut flavor. It complements the green curry in this recipe.
- Sweet potato – I roast the sweet potato in the oven rather than simmering in the pot because I find it holds together better rather than breaking down in the soup.
- Chicken – I simmer chicken breasts in the coconut curry broth until they’re tender and shred it. The chicken breasts can easily be swapped with leftover cooked chicken or rotisserie chicken.
- Rice noodles – Look for thin rice noodles – the thickened used in Pad thai. These noodles are simply made from rice flour and water (though sometimes tapioca flour or cornstarch are added) making them naturally gluten-free.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Cook the noodles separately and rinse them under cold water to prevent them from over-softening in the hot broth; then add them to each bowl right before serving.
Swaps and Substitutions
- Chicken: Use shredded rotisserie chicken or swap with tofu for a vegetarian version.
- Sweet potato: Substitute butternut squash or carrots for a similar sweet, hearty bite.
- Rice noodles: Orzo, udon, or soba noodles can be used in place of rice noodles.
- Coconut milk: Light coconut milk or creamy coconut-almond blend works for a lighter soup.
- Fish sauce: Replace with soy sauce for vegetarian or milder flavor.
How to Make Green Coconut Curry Noodle Soup (Step-by-Step)
Heat a large Dutch oven or large heavy-bottomed pot over medium heat. Add 2 tablespoons of the olive oil and heat through. Add the chicken and brown on all sides, about 4 to 5 minutes total. Remove the chicken from the pot and set aside.
Add the onion to the pot and sauté, stirring occasionally, until the onion is soft and tender, about 5 to 6 minutes.
Add the garlic and ginger, stirring, until fragrant, about 20 seconds. Stir in the green curry paste, and let cook until fragrant, about an additional 30 seconds. Add the coconut milk and chicken, stirring to combine, and bring the mixture to a simmer.
Stir in the chicken broth then bring to a boil and cover the pot or Dutch oven and simmer over medium-low heat until the chicken is cooked through and tender, about 30 minutes.
Heat oven to 400ºF. Toss the slices of sweet potato in the remaining olive then arrange in a single layer on an aluminum foil-lined baking sheet. Bake until the sweet potatoes are tender and the edges begin to brown, about 20 minutes.
Bring a medium pot of water over medium-high heat to a boil. Cook the rice noodles, stirring occasionally, until tender but not mushy, about 6 minutes. Drain in a colander under cold water, then divide the noodles among the serving bowls.
Remove the chicken from the pot and shred using two forks and return the chicken to the pot.
Stir in the fish sauce and mushrooms to the curry mixture. Return the mixture to a simmer and let cook for about 10 minutes. Add the sweet potato slices then remove from the heat.
Arrange the green onion, cilantro, basil, and jalapeños peppers on a small plate and serve on the side so toppings can be added as desired.
Ladle the soup into bowls over the rice noodles, and add desired toppings. Serve with hoisin sauce and sriracha on the side.
How to Serve Green Curry Noodle Soup
- Hot and fresh: Ladle into bowls with noodles first, then spoon broth over the top.
- Topped with herbs: Add cilantro, basil, and green onions before serving.
- With condiments: Serve with hoisin sauce, sriracha, or lime wedges for extra flavor.
- Family-style: Place toppings and sauces on the table to let everyone build their bowl.
How to Store Green Curry Noodle Soup
- Refrigerate: Store leftover soup (without noodles) in an airtight container for up to 3 days.
- Store noodles separately: Keep rice noodles in a separate container to prevent sogginess.
- Reheat gently: Warm broth and toppings on the stove; add noodles when ready to serve.
- Freeze for later: Freeze broth and cooked chicken (no noodles) for up to 3 months; add fresh noodles when reheating.
FAQ – Frequently Asked Questions
Can green curry noodle soup be made ahead of time?
Yes. Prepare the broth and chicken ahead, then cook the noodles and reheat before serving.
Is green curry noodle soup spicy?
It’s mildly spicy from the green curry paste, but the heat can be adjusted with more or less paste or by adding jalapeños.
What noodles are best for green curry noodle soup?
Thin rice noodles are classic, but you can use udon, soba, or gluten-free noodles as you prefer.
Can I make green curry noodle soup vegetarian?
Yes, omit the chicken and fish sauce, and add tofu or extra vegetables instead.
Does green curry noodle soup reheat well?
Yes, reheat on the stove over low heat; add fresh noodles or toppings at serving time for best texture.
Other Recipes to Try
If you enjoy this green curry noodle soup recipe, I recommend checking out some of these:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Green Curry Noodle Soup with Chicken
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Ingredients:
For the green curry noodle soup:
- 4 tablespoons extra-virgin olive oil divided
- 2 large boneless, skinless chicken breasts, (about 1½ pounds), cut into thick strips
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon peeled and minced fresh ginger
- ¼ cup green curry paste*
- 2½ cups coconut milk
- 4 cups chicken broth
- 1 large sweet potato, peeled and sliced into half-moons
- 2 (9-ounce) packages thin rice noodles
- 2 tablespoons fish sauce
- 1 cup sliced crimini mushrooms, sliced
For serving:
- ½ cup of green onions, sliced lengthwise
- ½ cup chopped cilantro
- ¼ cup chopped Thai basil (optional)
- 2 jalapeños, thinly sliced
- Hoisin sauce, as needed
- Sriracha, as needed
Instructions:
For the green curry noodle soup:
- Heat a large Dutch oven or large heavy-bottomed pot over medium heat. Add 2 tablespoons of the olive oil and heat through.
- Add the chicken and brown on all sides, about 4 to 5 minutes total. Remove the chicken from the pot and set aside.
- Add the onion to the pot and sauté, stirring occasionally, until the onion is soft and tender, about 5 to 6 minutes.
- Add the garlic and ginger, stirring, until fragrant, about 20 seconds. Stir in the green curry paste, and let cook until fragrant, about an additional 30 seconds.
- Add the coconut milk and chicken, stirring to combine, and bring the mixture to a simmer.
- Stir in the chicken broth then bring to a boil and cover the pot or Dutch oven and simmer over medium-low heat until the chicken is cooked through and tender, about 30 minutes.
- Heat oven to 400ºF (200ºC). Toss the slices of sweet potato in the remaining olive then arrange in a single layer on an aluminum foil-lined baking sheet. Bake until the sweet potatoes are tender and the edges begin to brown, about 20 minutes.
- Bring a medium pot of water over medium-high heat to a boil. Cook the rice noodles, stirring occasionally, until tender but not mushy, about 6 minutes. Drain in a colander under cold water, then divide the noodles among the serving bowls.
- Remove the chicken from the pot and shred using two forks and return the chicken to the pot.
- Stir in the fish sauce and mushrooms to the curry mixture. Return the mixture to a simmer and let cook for about 10 minutes. Add the sweet potato slices then remove from the heat.
For serving:
- Arrange the green onion, cilantro, basil, and jalapeños peppers on a small plate and serve on the side so toppings can be added as desired.
- Ladle the soup into bowls over the rice noodles, and add desired toppings. Serve with hoisin sauce and sriracha on the side.
Notes:
Cook the noodles separately and rinse them under cold water to prevent them from over-softening in the hot broth; then add them to each bowl right before serving.
Nutrition:
Calories: 444kcal | Carbohydrates: 17g | Protein: 23g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 643mg | Potassium: 899mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7144IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 5mg
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