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Thai Green Curry Chicken Soup

Thai Green Curry Chicken Soup

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Everyone’s favorite Thai green curry can be made right at home into the coziest, most comforting chicken soup ever! It is so easy to make with easy-to-find ingredients, loaded with tender chicken bites, ginger, coconut milk, snow peas, lime juice, cilantro and rice noodles!
4.8 stars (20 ratings)

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

Instructions

  • Cook rice noodles according to package instructions; set aside.
  • Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, garlic and onion to the stockpot and cook until golden, about 3-5 minutes.
  • Stir in green curry paste and ginger until fragrant, about 1 minute.
  • Stir in chicken stock and coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
  • Stir in snow peas, green onions, cilantro and lime juice; season with salt and pepper, to taste.
  • Serve immediately with rice noodles.