Thai Green Curry Chicken Soup
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!
When we went to Thailand last month, we stayed at this villa in Koh Samui with a home cook that we called Mrs. Dao.
She made us an American breakfast in the mornings, made up our room when we left for the day, and whipped up dinner in a pinch when we got back.
She was simply the best. We loved her.
But guys.
She made the best green curry I have ever had in my entire life.
I don’t know if she put crack in there or something but we asked for her green curry every single night until we had to leave.
And when we got to the next villa, their green curry didn’t even hold a candle to Mrs. Dao’s green curry.
Now I wish I could say this was her recipe here.
It’s not. I couldn’t get her super secret crack-filled recipe.
But it is completely and 100% inspired by her.
To Mrs. Dao.
Thai Green Curry Chicken Soup
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.
Did you make this recipe?
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This soup was amazing! We will be making it again!
All your recipes are delicious and this one does not disappoint! This has become a staple and a go-to in our house – yummy!
It’s very easy to do, I used a vegan chicken boullon, and fried tofu because I am vegan. Also instado of coconut milk, I used coconut cream. So good and creamy!!!
Just finished eating this and it’s hands down delicious! I have always been so tired of eating typical soups like chicken noodle or clay chowder. So this is a great change of pace! Also I used lite coconut milk instead of full fat and it still tastes delicious! We will be having this on a weekly basis. Thank you for the recipe!
Just made this soup today, followed your recipe exactly and it was a HIT! Fabulous flavors and so easy. This will be a regular on the rotation. Thank you!!!
I made this for dinner tonight and it was a home run!!! My husband loves green chicken curry and he was very happy with this recipe. It was so easy to make and will blow your socks off with how good it is!
Easy and tasty. Used Thai kitchen green curry paste and 3 Tbsp was not at all spicy. That was ok for kids though. Also added a half a zucchini I had in the fridge. Didn’t have cilantro or Thai basil so I used 1 &1/2 tsp regular dried basil. I also only used 1 & 3/4 cup chicken stock and it was plenty of liquid for us over rice.
This is a great tasting and easy soup recipe! I added fresh basil this time, since I was short on cilantro and thought the combo worked well. I have made it with store bought roasted chicken to speed up cook time by 10min. Either way it is super fast and satisfying!
Spent 6 months in Thailand years back. Koh Samui is one of my favorite places. Did a cooking class while out there, and your recipe is similar. There are two important ingredients not present in yours that may be the “crack” you’re missing: Thai basil (instead of cilantro- or maybe in addition to the cilantro- haven’t ever used cilantro in mine) and Thai fish sauce instead of salt. I also have never used lime juice, but instead boil lemongrass and kafir lime leaf with the broth. Give those changes a try if you’re willing and see what you think.
This is the bomb !
Fabulous- one of the best things I have ever made. I used a lot less chicken- one breast sliced between two and lots more veg, I put in finely sliced broccoli stalks ( stir fried for a couple on minutes at the start and some chestnut mushrooms, as well as the mangetout ( snow peas.) The house still smells wonderful several hours later!
So dang good!! And so simple! I just used whatever veggies I had in the fridge but kept everything else the same. The lime is a great touch! My curry didn’t look “green” so I blended spinach into the broth. Great way to sneak in some greens too.
Can I use something else instead of the coconut milk??? Or just omit it???
Valerie, the coconut milk is a key ingredient here – I do not recommend substituting or omitting.
So good, and so easy!
I brought left overs to work the next day and my coworkers were really impressed and thought it looked and smelled really good.
This really makes for an impressive work lunch! Thanks for sharing, Monica!
I love this recipe!!! Wondering if I could do it in a crockpot too?
What a great idea! But unfortunately, without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out! 🙂
So so so so good.
We agree 🙂
Just made this and it was delicious! Easy to make, fast and authentic flavor.
Incredible recipe ! Cooked it tonight and was so yum, can’t wait to cook it again. Used rice vermicelli cause couldn’t find noodles , but it didn’t ruin the whole thing 🙂
That’s great!
I bought a bunch of fresh veggies when I visited my Asian grocer to buy Mae ploy green curry (diacon radish, Asian spiniach, bok choy, Thai basil, baby carrots, King oyster mushrooms, white shimeji mushrooms, and zucchini squash). I added small portions of these in addition to the basic soup ingredients. I also substituted the chicken stock with an Asian chicken stock purchased at Aldi’s that is flavored for Tom Yum Broth with hints of ginger, lime juice, fish sauce and chilies under the brand of Fusia Asian Inspirations. I had read elsewhere that green curry compliments a variety of vegetables and meat allowing you to readily add or substitute. Even though I got a little carried away with veggie additions, I still needed a good recipe to use as the foundation and yours was ” damm delicious”! I know I will be eating this again.
Thanks so much for sharing!
Make this tonight and didn’t care for it. I’ve make the red one and we loved it!!