Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

  • Servings: 4-6
  • Difficulty: easy
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Thai Chicken Noodle Soup
The pairing of coconut milk and green curry are magical. Smooth, creamy, sweet but spicy. If you are curry resistant in any way, wade into it with a dish like this. It’s totally unique from the red and yellow curries due to it is the only one that uses fresh chilies vs dried ones. There hints of lemongrass, lime and , of course, green chilies. It’s known as the “sweet curry” despite the fact it has some heat.

This soup has all of the love and care you get from a traditional chicken noodle soup but this one is injected with this wonderfully interesting flavor. I adapted this from three different recipes. You can search for Chicken Coconut Soup or “Tom Kha Gai” and find recipes. The base is common consisting of chicken stock, chicken, coconut milk, lime juice and green curry. I sometimes add rice noodles and sometimes omit them. I also like adding fresh red peppers, cilantro, fresh jalapenos and mushrooms. I find the mushroom gives it an earthiness. You can add other things like green onion, broccoli, water chestnuts, carrots, tofu etc..

When you make this think about how you like your veggies soft or crunchy and project out your serving time accordingly. You can simmer the base (liquids) and chicken and then add your extra veggies and noodles right before serving if you prefer fresh. It’s subtle but will make your eyes sweat at the same time. Happy slurpping
2 chicken breasts (thighs work as well)
1 small onion sliced thinly
1-2 red peppers (sliced and seeded)
1 tbs minced ginger
3 cloves of garlic
oyster mushrooms sliced thinly
1 jalapeno (sliced thinly)
1 small lime juiced and zested a little
1 tbs of coconut oil
2 cartons of chicken stock (64 oz)
1 can of coconut milk (15 oz)
2-3 tbs of green curry
1-3 tsp of fish sauce (add and taste add etc..)
Rice noodles according to your preferred noodle ratio. Ran out so I used Ramen.


1. Large pot on medium low heat. Add onions and coconut oil and stir until they start to turn brown.

2. Add garlic, ginger and green curry paste and stir for a minute or so.

3. Add all liquids and bring to a boil and turn down to a simmer. Add your chicken and cook it through.

4. Prior to serving I throw my peppers, mushrooms and noodles at the end to soften them a little but they will continue to cook in the bowl too. Top with Cilantro, Jalapeno and/or Sriracha.

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