Green Curry Noodle Soup with Chicken

I like this curry noodle soup because it comes together quickly for an easy weeknight dinner and reheats well the second day. This is not a traditional soup, but more similar to a hybrid between Vietnamese pho and Thai green curry that iI’ve been making for years, served with an assortment of fresh herbs to garnish and flavor the soup with some of my favorite flavors.

The green curry paste adds a savory element with a hint of spice while the coconut curry adds sweet creamy flavor. I love the rich creamy coconut-based broth with the rice noodles and sweet potatoes added for a flavorful, filling dinner.

Green Curry Noodle Soup with Chicken

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. 

How to Make Green Coconut Curry Noodle Soup

For the green curry noodle soup:

1. Heat a Dutch oven or pot. Heat a large Dutch oven or large heavy-bottomed pot over medium heat. Add 2 tablespoons of the olive oil and heat through.
2. Brown the chicken. Add the chicken and brown on all sides, about 4 to 5 minutes total. Remove the chicken from the pot and set aside.
3. Sauté onions. Add the onion to the pot and sauté, stirring occasionally, until the onion is soft and tender, about 5 to 6 minutes.
4. Cook aromatics. 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.
5. Add coconut milk. Add the coconut milk and chicken, stirring to combine, and bring the mixture to a simmer.
6. Simmer broth. 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.
7. Roast sweet potatoes. 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.
8. Cook the noodles and divide among serving bowls. 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.
9. Shred chicken and add. Remove the chicken from the pot and shred using two forks and return the chicken to the pot.
10. Add fish sauce and mushrooms. 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:

1. Arrange toppings. 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.
2. Assemble and serve. Ladle the soup into bowls over the rice noodles, and add desired toppings. Serve with hoisin sauce and sriracha on the side.

Tips and Tricks for This Recipe

• Serve this dish with both soup spoons and chopsticks so that you can pick up the long rice noodles and slurp the broth.
• For a shortcut on a busy night, substitute the chicken breasts for shredded rotisserie chicken.
• This is a flexible recipe so feel free to add other vegetables.

Other Recipes to Try

If you enjoy this green curry noodle soup recipe, I recommend checking out some of these:

• Curry Roasted Sweet Potato Bowl
• Thai Red Curry Shrimp
• Thai Green Curry Shrimp

Green Curry Noodle Soup with Chicken

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Serves 6

US Customary – Metric

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.

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