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Thai Green Curry Chicken Soup
4.8 from 60 votes

Thai Green Curry Chicken Soup

Thai Green Curry Chicken Soup combines tender chunks of chicken thighs simmered in a fragrant broth made with green curry paste and coconut milk, accented by fresh ginger and garlic. Snow peas add crunch and color, while lime juice and cilantro provide brightness. Served with soft rice noodles, this soup balances creamy, spicy, and fresh elements for a comforting yet flavorful bowl.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian

Ingredients

  • 4 ounces rice noodles
  • 1 tablespoon canola oil
  • 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch chunks
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 tablespoons green curry paste
  • 1 tablespoon ginger freshly grated
  • 2 ½ cups chicken stock
  • 1 coconut milk 13.5-ounce can
  • 3 cups snow peas sliced
  • 2 green onions thinly sliced
  • ¼ cup cilantro fresh, chopped leaves
  • 2 tablespoons lime juice freshly squeezed

Instructions

    Cup of Yum
  1. Cook rice noodles according to package instructions; set aside.
  2. 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.
  3. Stir in green curry paste and ginger until fragrant, about 1 minute.
  4. 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.
  5. Stir in snow peas, green onions, cilantro and lime juice; season with salt and pepper, to taste.
  6. Serve immediately with rice noodles.