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 youโ€™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 weโ€™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, itโ€™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, youโ€™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 @The.Roasted.Root 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

5 from 1 vote
Green Curry Thai Noodle Soup with chicken and vegetables is packed with luscious Thai flavor.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings

Ingredients

Instructions

  • Cook rice 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.

Nutrition

Serving: 1of 8 ยท Calories: 640kcal ยท Carbohydrates: 56g ยท Protein: 49g ยท Fat: 23g ยท Fiber: 7g ยท Sugar: 9g
Author: Julia
Course: Soup
Cuisine: American
Keyword: broccoli, carrots, chicken breasts, coconut milk, noodle soup, Thai, thai curry
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Quick and easy Thai Green Curry Noodle Soup with chicken and vegetables is a comforting, healthy dinner recipe

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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