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Green Curry Noodle Soup with Chicken

The green curry paste adds a savory element with a hint of spice while the coconut curry adds sweet creamy flavor.
Course Soup
Cuisine Asian
Keyword coconut, coconut milk, curry, green curry, noodles
Prep Time 10 minutes
Cook Time 1 hour
Servings 6
Calories 444kcal

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*
  • 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.

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