Name: Thai Green Curry Soup with Chicken and Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon neutral oil; 4 spring onions (sliced, divided); 1 medium red bell pepper (sliced); 1 cup shiitake mushrooms (sliced); 4 garlic cloves (minced); 1- inch fresh ginger (minced or grated); 2 tablespoons Thai green curry paste; 2 cups low-sodium chicken stock; 1 can coconut milk; 5 oz snap peas; 5 oz baby corn; 8 oz rice noodles; 1 cup cooked chicken (shredded); 3 oz baby bok choy; Juice of half a lime; Salt to taste

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This creamy Thai green curry soup is loaded with chicken, crunchy veg and rice noodles that cook right in the pot. A quick and delicious dinner in just 25 minutes!

And if you love these flavors, try my Tom Kha Gai Soup with lemongrass or Easy Salmon Thai Green Curry next!

thai green curry soup with limes on the side

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I personally love a bowl of aromatic, slightly spicy Thai-inspired cook for lunch or even for a light dinner.

This Thai green curry soup has become one of my favorites because it's so simple to make. It also has a good mix of protein, veggies and carbs and the rice noodles cook in the same pot.

I particularly love that because I don't have to faff about with a second pot just to boil the noodles. Plus, those lovely starches get released right in the soup to make it creamier.

Why you'll love this Thai green curry soup

Everything cooks in the same pot, including the noodles.
You don't need loads of spices, just a jar of your favorite Thai green curry paste.
On the table in less than half an hour!

close up photo of a bowl of chicken, noodles, snap peas, baby corn and limes

What you'll need

Neutral oil - Anything with a high smoke point like sunflower or groundnut oil.
Spring onions - We're frying the white and light green parts and using the dark green ends for garnishing.
Red pepper - A red bell pepper, sliced thin so it softens quickly.
Shiitake mushrooms - They are so worth it here for the flavour, though chestnut mushrooms will do at a push.
Garlic and ginger - Fresh is best here but you can use frozen too, or the paste that comes in a jar.
Thai green curry paste - Brands vary enormously in heat, so start with less if you think yours is hot.
Chicken stock - Low-sodium is a good idea because there's already some salt in the curry paste.
Coconut milk - I like to use full-fat coconut here because it makes the broth so much creamy.
Snap peas and baby corn - The extra veggies added late because they only need a couple of minutes to cook.
Rice noodles - Both the vermicelli type and pad Thai rice noodles are good options here.
Cooked chicken - Leftover roast or a shop-bought rotisserie chicken, whatever you've got.
Baby pak choi - For a little extra green; you can use baby spinach if you don't have it.

Pro tip

I always fry my curry paste for at least a minute before adding any liquid. That's the secret for a truly aromatic broth!

thai green curry soup with snap peas and baby corn

How to make Thai green curry soup

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the oil in a large pot and add the white parts of the spring onions along with the sliced pepper and mushrooms. Cook for a few minutes, until everything has softened. Stir in the garlic and ginger and cook for another minute.

adding mushrooms and peppers to a thai green curry soup

adding garlic and ginger to a thai green curry soup

Add the green curry paste and fry it for a minute, then pour in the stock and the coconut milk. Bring to a gentle simmer.

adding curry paste to a thai green curry soup

Tip in the snap peas and baby corn, then add the rice noodles and cook until they're just tender.

Stir in the shredded chicken and the pak choi and cook for a minute or two. Take the pot off the heat, squeeze in the lime, then adjust the seasoning. Scatter over the green spring onion tops and serve immediately.

adding chicken and bok choy to the cooking pot

Substitutions and variations

You can easily make this recipe vegan by omitting the chicken and using vegetable stock instead.
Or you could swap the protein and add prawns or a handful of crispy tofu instead.
If you're making this with low-fat coconut milk, the result will be lighter but not as creamy.

Recipe tips and notes

Rice noodles absorb a lot of liquid, so keep hot stock nearby and add a splash if the soup tightens more than you'd like.
For a brothier bowl, add an extra cup of stock with the coconut milk.
Always taste before adding more salt because the curry paste and stock may add enough salt on their own!

What to serve with Thai green curry soup

Obviously a generous helping of prawn crackers for scooping
Some extra lime wedges and a drizzle of your favorite chilli oil
A simple crunchy cucumber and coriander salad

Leftovers and storage

While this soup is best served immediately, any leftovers will keep well in the fridge for up to 2 days in an airtight container.
Reheat gently on the hob over medium-low heat; don't bring it to a rolling boil because the coconut milk will split.
This isn't a recipe that I'd freeze because the noodles will turn into mush when thawed.

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