Thai Green Curry Chicken Soup
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Learn how to turn your favorite green curry into a Thai green curry chicken soup. Loaded with noodles and veggies, this is a meal the whole family will love!
Mashing together two of my favorites today — green curry and chicken noodle soup!
Thai green curry chicken soup is loaded with sliced mushrooms, tender broccoli, and tons of coconut milk. It’s creamy, and noodles are involved, and you get to top it with fried garlic, chopped cilantro, and squeeze on a little lime, and before you know it, you’re making Thai green curry chicken soup on repeat, every week for a month straight because the family loves it so much.
This morning I woke up to long fall shadows and the smell of fall. Yay for Houston no being in the 90s, finally. Let’s see how long it lasts, but for now, I’m letting the chill in the air dictate my menu for the next week. We’re making my Moroccan lentil soup, chipotle butter chicken meatballs, I’m planning on testing chai pumpkin cookies, and a little cajun etouffee is in the mix too. If by some teeny tiny miracle we get lucky enough to have another week of this pleasant weather, I’ll be sure to make some jalapeno cheddar bread and serve it alongside my Mexican chili as well.
Oh fall, I truly love you!
What’s to love about Thai green curry chicken soup:
- It’s comfort food
- It’s got lean protein
- There are veggies so it’s not all noodles and creamy soup
- It’s a curry, no it’s soup. It’s a CURRY SOUP!
How much curry paste do I use?
Okay, so here’s the deal. There are a variety of green curry pastes available on the market. If you’re getting your curry paste from a conventional grocery store brand, such as Thai Kitchen, you’ll want to use more paste than you would if you were using an authentic Thai brand of curry paste. This is because authentic Thai brands of curry paste tend to be a lot more potent so you have to watch how much you use so that your curry soup doesn’t become too spicy!
- Thai Kitchen – use anywhere from 4-6 tablespoons. I recommend starting with 4 and working your way up if necessary.
- Mae Ploy, Aroy-D, Maesri – use 1-4 tablespoons. I used 3 tablespoons the first time around and it was a little too spicy for us. From then on, I’ve used 2 tablespoons and it’s perfect. Note that it is spicy so if you want a super mild soup, 1 tablespoon will do the trick!
What other veggies can I use in my Thai green curry chicken soup?
Just about anything you like will work here! Traditionally, green curry has bamboo shoots, carrots, and red bell peppers, but you can use zucchini, onions, roasted eggplant, and even cauliflower would work. There’s no right or wrong answer. Use whatever you like!
What kind of noodles do you need for Thai green curry chicken soup?
The beauty of this recipe is that you can use any kind of noodles you like because it’s a fusion dish! Rice noodles work, ramen, udon are awesome, soba, and even egg noodles. I used spaghetti here because we always have a ton of spaghetti on hand for emergencies but I think I’ll try an egg or a ramen noodle next time.
How can I make this soup even quicker?
- Grab a rotisserie chicken on the way home and shred it up. You’ll add the chicken right at the end along with the broccoli.
- You can also use cleaned and washed veggies that are available in the refrigerated section of the grocery store to streamline the process.
- Stir fry frozen veggies are another great option. You’ll want to make sure you defrost them first so as to not add a ton of additional water to the soup.
How to make Thai green curry chicken soup:
Like my Panang curry recipe, you’ll notice that this one doesn’t contain any oil. Grab your coconut milk and be sure to not shake the can, skim off a couple of tablespoons off the top (this is coconut cream.) We’ll use that as the base of our recipe. Coconut cream is loaded with oil so we’ll cook our curry paste in that. Add the curry paste and allow the flavors to bloom. Keep a close eye on it though, you don’t want to burn! Then add the chicken and mix it so that everything is nicely coated in the curry paste. Add the chicken stock, fish sauce, brown sugar, lime leaves, ginger slices, mushrooms, and the remaining coconut milk and allow the soup to reach a simmer, then let it all simmer for 5 minutes. Top it all your favorite toppings – I like Thai basil, fresh cilantro, and fried garlic.
Seriously though, don’t overthink this one, it takes 20 minutes to whip up and there are tons of shortcuts you can choose to get this out even quicker.
I wouldn’t do you wrong on a Monday!
- 3 (14-ounce cans) coconut milk
- ¼ cup to 6 tablespoons green curry paste (see notes)
- 1 lb. boneless thinly sliced chicken breasts (or thighs)
- 4 cups chicken stock
- 2 tablespoons fish sauce
- 2-3 tablespoons brown sugar
- 3-4 kaffir lime leaves, optional
- 3-4 sliced ginger, optional
- 2 cups broccoli
- 8 ounces sliced mushrooms (any kind)
- chopped cilantro + basil + lime wedges, for serving
- cooked noodles, for serving (see notes)
- Add ¼ cup of coconut milk (no need to be super accurate here) to a sauté pan set over medium-high heat. When the coconut milk starts to reduce, add the green curry paste and sauté the paste for 30 seconds to a minute or until it’s nice and fragrant. Add the chicken and sauté for 30 seconds before adding the mushrooms, coconut milk, chicken stock, lime leaves, ginger, fish sauce, and 2 tablespoons of brown sugar. Let the soup reach a simmer, lower the heat to low, cover and let simmer for 5 minutes.
- Taste and adjust with additional brown sugar or fish sauce as desired. Stir in the broccoli and kick the heat up, and let cook for just a couple minutes or until the broccoli brightens in color. Make sure the soup only steams, you don’t want it to reach a full simmer. Ladle soup into bowls with noodles, top with basil, cilantro, and sliced peppers.
- you can use low-fat coconut milk here, but keep in mind the soup will be a lot thinner than it would be if you were to use full-fat coconut milk.
- If you’re using a green curry paste from a conventional grocery store, you’ll need closer to 4-6 tablespoons as it isn’t as potent. If you’re using an authentic Thai brand of paste (such as Aroy or Mae Ploy) you’ll only need 2-4 tablespoons. Remember, for a less spicy curry, you’ll want to use less curry paste.
- you can use just about any kind of noodles you like here. I went with regular old spaghetti because that’s what I like with my green curry, but you can use wide rice noodles, udon noodles, soba, etc.
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