Thai Green Curry Chicken Noodle (Printable View)
Creamy coconut curry broth with tender chicken, rice noodles, and crisp vegetables in 45 minutes.
# What You Need:
→ Proteins
01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced
→ Noodles
02 - 7 oz rice noodles (medium width)
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 3.5 oz sugar snap peas, trimmed
05 - 2 carrots, julienned
06 - 3.5 oz shiitake mushrooms, sliced
07 - 1 small onion, finely chopped
→ Aromatics & Curry
08 - 2 tbsp Thai green curry paste
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 2 stalks lemongrass, bruised
→ Liquids
12 - 3 1/4 cups chicken stock
13 - 13.5 oz coconut milk (1 can)
14 - 1 tbsp fish sauce
15 - 1 tsp soy sauce
16 - Juice of 1 lime
→ Garnishes
17 - Fresh coriander (cilantro), chopped
18 - Thai basil leaves
19 - Red chili, thinly sliced (optional)
20 - Lime wedges
# How-To Steps:
01 - Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
02 - Heat a large pot over medium heat. Add a splash of oil and sauté the onion, garlic, and ginger for 2 minutes until aromatic.
03 - Stir in the green curry paste and cook for 1 minute, allowing the flavors to develop.
04 - Add the chicken slices and cook until just opaque, about 3 minutes.
05 - Pour in the chicken stock and bring to a gentle boil. Add the lemongrass stalks, reduce heat, and simmer for 8 minutes.
06 - Add the coconut milk, fish sauce, soy sauce, bell pepper, carrots, mushrooms, and sugar snap peas. Simmer gently for 7–10 minutes until vegetables are just tender.
07 - Remove the lemongrass stalks. Stir in the lime juice.
08 - Divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles.
09 - Garnish with fresh coriander, Thai basil, sliced chili, and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The broth balances rich coconut cream with a kick of heat that warms you from the inside
- Everything cooks in one pot, which means less cleanup and more time eating
02 -
- Do not boil the coconut milk vigorously or it will separate and look curdled
- The curry paste intensifies as it sits, so start with less if you are sensitive to heat
03 -
- Keep the coconut milk can in the fridge until you open it so the cream separates and you can scoop out the thick part first
- If you cannot find Thai basil, regular basil works but add a squeeze of extra lime to compensate