Green Curry Noodle Soup

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Green Curry Noodle Soup is the perfect cold-weather meal! Tender noodles, curry-spiced coconut broth, chicken, and veggies make it pure comfort food.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Soup

Cuisine: Healthy, Thai

Keyword: Green Curry Noodle Soup

Servings: large bowls

Author: Chelsea Lords

Cost: $12.92

Equipment

2 Large pot

Ingredients

1 tablespoon oil coconut or vegetable
1 bunch green onions
1 tablespoon ginger paste see note 1
1 tablespoon minced garlic
1 tablespoon lemongrass paste optional, see note 2
3 to 6 tablespoons green curry paste add to taste, see note 3
2 teaspoons ground coriander
1 (32-ounce) carton chicken stock 4 cups
1 (13.5-ounce) can coconut milk full-fat, see note 4
2 tablespoons soy sauce not lite/low sodium
1 lime
1-1/2 cups frozen shelled edamame or frozen peas
4 ounces lo mein noodles see note 5
2 cups cooked chicken diced rotisserie or leftover grilled chicken
Salt and pepper
2 to 3 teaspoons light brown sugar optional
Serving suggestions see note 6

US - Metric

Instructions

Add oil to a large soup pot over medium-low heat. Thinly slice green onions and separate the white part from the green (save the top half for garnish). Measure out 1/2 cup of the white part of the sliced onions and add to pot along with ginger, garlic, and lemongrass. Sauté until soft, 3–5 minutes. While you get this going, bring a large pot of water to boil for the noodles.
Once the green onions are soft, add in curry paste and ground coriander. Stir constantly for 2–4 minutes or until very fragrant. Don’t rush this—we’re creating the foundation of flavor. Increase heat to medium high and while stirring constantly and scraping the bottom of the pot, gradually add 1 cup of chicken stock until incorporated. Add the rest of the chicken stock and the entire can of coconut milk. Stir until smooth, then add frozen edamame, soy sauce, and 2 tablespoons lime juice.
Bring to a simmer. Once simmering, reduce heat to maintain a gentle simmer and cook uncovered for 5 minutes. Taste and season with salt and pepper; I add 1/4 teaspoon each. Add 2–3 teaspoons brown sugar if needed to offset spice. Here’s where you’ll want to adjust other flavors—see note 5.
Meanwhile, the water should be boiling. Boil lo mein noodles according to package directions. Drain and do not run under water. Right after draining, use tongs to divide the noodles equally among 4 soup bowls. Dice up the chicken and divide evenly among the bowls (1/2 cup diced chicken per bowl) right on top of noodles.
When ready to serve, ladle edamame and broth on top of the noodles and chicken. Top bowls with reserved green onions. Garnish, if desired, with fresh cilantro, additional lime wedges, and a drizzle of Sriracha if desired. Enjoy immediately.

Notes

Note 1: Use refrigerated minced garlic and ginger paste to save time.

Note 2: Lemongrass paste can be tricky to find, but it adds loads of flavor. I find it at my local Asian market but often purchase it online for ease. If you can’t find it, the soup is still tasty without it!

Note 2: Green curry paste is the main flavor in this soup. Look for it in the international aisle, an Asian grocery store, or online. Brands vary in flavor and heat—Maesri is spicier, so use 2–4 tablespoons, while Thai Kitchen works well with 4–6 tablespoons. Start small and adjust to taste, as the coconut milk balances the spice beautifully.

Note 3: The coconut milk offsets the spice of the curry paste, so be sure to get a full-fat one (lite coconut milk also won’t thicken as nicely). I use Imperial Kitchen.

Note 4: I love lo mein (also found in the international section of your grocery store) but have also tried ramen noodles (discard seasoning packets), rice noodles (good but preferred lo mein), and even thin spaghetti will work—just stick to the 4 ounces.

Note 5: Once the soup simmers, it’s time to fine-tune the flavors! Adjust with lime juice, sugar, soy sauce, curry paste, or salt to your taste. The right balance depends on your ingredients and preferences—salt especially enhances all the flavors.

Note 6: Serving suggestions: cilantro, extra lime wedges, and/or Sriracha sauce.

Storage: Store noodles and chicken separately from the broth and edamame. Combine them before reheating.

Nutrition