By This Thai Green Curry Chicken Soup balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Thai Green Curry Chicken Soup captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Thai Green Curry Chicken Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 ounces rice noodles
1 tablespoon canola oil
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 onion, diced
3 tablespoons green curry paste
1 tablespoon freshly grated ginger
2 ½ cups chicken stock
1 (13.5-ounce) can coconut milk
3 cups snow peas, sliced
2 green onions, thinly sliced
¼ cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
PREPARATION STEPS
Cook the Rice Noodles:
Cook the rice noodles according to package instructions. Drain and set aside.
Sauté the Chicken:
In a large pot, heat the canola oil over medium-high heat. Season the chicken chunks with kosher salt and freshly ground black pepper. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Sauté Aromatics:
In the same pot, add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add Curry Paste:
Stir in the green curry paste and cook for another minute to release its flavors.
Add Liquids:
Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Return Chicken:
Add the browned chicken back to the pot and simmer for about 10-15 minutes, or until the chicken is cooked through.
Add Vegetables:
Stir in the sliced snow peas and cook for an additional 2-3 minutes until they are tender but still crisp.
Finish the Soup:
Remove the pot from heat and stir in the cooked rice noodles, sliced green onions, chopped cilantro, and freshly squeezed lime juice. Adjust seasoning with salt and pepper to taste.
Serve:
Ladle the soup into bowls and enjoy warm!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
