Green Curry Thai Noodle Soup

Easy Green Curry Noodle Soup with rice noodles, chicken, and vegetables is quick and easy to prepare and JAM PACKED with comforting creamy Thai curry flavors. Make it as a meal prep recipe to eat throughout the week or serve to guests!

Easy Green Curry Noodle Soup with Chicken and Vegetables - a clean, filling, and delicious dinner recipe! Gluten-free, nutritious

Do you love curry so much you could just…drink it?

Then you’re in good company!

Thai stir fry noodles and Thai curry are simply irresistible to me. As I mentioned a couple months ago in my 30-Minute Thai Curry Noodles recipe, I often have a difficult time choosing between the noodle and the curry. What a loaded decision!

This to say, combining Thai noodles and Thai curry is what we’re doing in this situation and turning it into a delightful soup. 

Because life is too short to not drink curry.

You can quote me on that.

All joshing aside, this magnificently comforting Thai soup recipe is gluten-free, soy-free, packed with veggies, and is crazy filling and satisfying. Plus, it’s fun to make!

My favorite part?: This recipe is easy to adapt using your favorite curry paste, animal protein, and/or vegetables. Translation: curry noodle soup all day everyday, you’re welcome.

Easy Green Curry Noodle Soup with Chicken and Vegetables - a clean, filling, and delicious dinner recipe! Gluten-free, nutritious

Ingredients for Green Curry Thai Noodle Soup:

  • Rice Noodles – I use wide rice noodles, but you can also use Pad Thai Noodles.
  • Chicken or protein of choice – pork, steak, ground turkey, and/or shrimp would be fabulous!
  • Vegetables – I use onion, garlic, bell pepper, carrot, zucchini, and broccoli. Use these or pick your favorites!
  • Coconut Milk – I go with Organic Simple Coconut Milk (guar gum-free) but you can select your favorite coconut milk – just make sure it is the full-fat canned kind, not the kind in a carton.
  • Green Curry Paste – you can use your favorite curry paste here! I love every type – green, yellow, red, panang, etc. This recipe calls for Green Curry Paste.

How to Make Green Curry Thai Noodle Soup:

Cook the noodles according to package instructions. Set aside until ready to use.

Add the avocado oil to a large stock pot and heat over medium-high heat. Saute onion 5 to 8 minutes, until translucent. Add the garlic and chicken. Brown the chicken 3 to 4 minutes (don’t cook it all the way through).

Add the remaining ingredients to the pot and bring to full boil. Reduce heat to a gentle boil, cover and cook 10 minutes.

Stir in the cooked rice noodles and serve.

Recipe Adaptations:

  • Use Red Curry Paste, Yellow Curry Paste, yellow curry powder, and/or Lemongrass Turmeric Paste instead of Green Curry Paste.
  • Add 2 tablespoons lime juice or liquid aminos/soy sauce if desired.
  • Ginger lover? Add 1 tablespoon fresh ginger, peeled and grated.
  • Swap chicken for 1.5 lb shrimp, and/or ground beef, turkey, or steak. 
  • For plant-based protein, add 1 can of drained chickpeas.
  • Use any combination of your favorite vegetables for this recipe.

Easy Green Curry Noodle Soup with Chicken and Vegetables - a clean, filling, and delicious dinner recipe! Gluten-free, nutritious

Sluuuuuurp!

More Thai-Inspired Recipes:

 

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Easy Green Curry Noodle Soup with Chicken and Vegetables - a clean, filling, and delicious dinner recipe! Gluten-free, nutritious

Green Curry Thai Noodle Soup

Course: Main Course, Soup
Cuisine: American, Fusion, Thai
Keyword: broccoli, carrots, chicken breasts, coconut milk, noodle soup, Thai, thai curry
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 640 kcal
Author: Julia

Green Curry Thai Noodle Soup with chicken and vegetables is packed with luscious Thai flavor.

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Ingredients

  • 16 ounces rice noodles
  • 2 Tbsp avocado oil
  • 1/2 medium onion finely chopped
  • 3 cloves garlic minced
  • 3 lbs chicken breasts chopped
  • 2 (15-ounce) cans full-fat coconut milk
  • 1 (3.5-ounce) jar Green Curry Paste
  • 1 large crown broccoli chopped
  • 2 large carrots chopped
  • 1 red bell pepper cut into match sticks
  • 2 medium zucchini squash chopped
  • 2 tsp fish sauce optional
  • 1/4 tsp red pepper flakes optional

Instructions

  1. Cook rice noodles according to package instructions. Set aside until ready to use.

  2. Add the avocado oil to a large stock pot and heat over medium-high heat. Saute onion 5 to 8 minutes, until translucent. Add the garlic and chicken. Brown the chicken 3 to 4 minutes (don't cook it all the way through).

  3. Add the remaining ingredients to the pot and bring to full boil. Reduce heat to a gentle boil, cover and cook 10 minutes.

  4. Stir in the cooked rice noodles and serve.

Nutrition Facts
Green Curry Thai Noodle Soup
Amount Per Serving (1 of 8)
Calories 640 Calories from Fat 207
% Daily Value*
Fat 23g35%
Carbohydrates 56g19%
Fiber 7g29%
Sugar 9g10%
Protein 49g98%
* Percent Daily Values are based on a 2000 calorie diet.

Quick and easy Thai Green Curry Noodle Soup with chicken and vegetables is a comforting, healthy dinner recipe

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