Thai Green Curry Chicken Soup
Learn how to turn your favorite green curry into a Thai green curry chicken soup. Loaded with noodles and veggies, this is a meal the whole family will love!
Servings: 5 -6 servings
Ingredients
- 3 14-ounce cans coconut milk
- ¼ cup to 6 tablespoons green curry paste see notes
- 1 lb. boneless thinly sliced chicken breasts or thighs
- 4 cups chicken stock
- 2 tablespoons fish sauce
- 2-3 tablespoons brown sugar
- 3-4 kaffir lime leaves optional
- 3-4 sliced ginger optional
- 2 cups broccoli
- 8 ounces sliced mushrooms any kind
- chopped cilantro + basil + lime wedges for serving
- cooked noodles for serving (see notes)
Instructions
- Add ¼ cup of coconut milk (no need to be super accurate here) to a sauté pan set over medium-high heat. When the coconut milk starts to reduce, add the green curry paste and sauté the paste for 30 seconds to a minute or until it’s nice and fragrant. Add the chicken and sauté for 30 seconds before adding the mushrooms, coconut milk, chicken stock, lime leaves, ginger, fish sauce, and 2 tablespoons of brown sugar. Let the soup reach a simmer, lower the heat to low, cover and let simmer for 5 minutes.
- Taste and adjust with additional brown sugar or fish sauce as desired. Stir in the broccoli and kick the heat up, and let cook for just a couple minutes or until the broccoli brightens in color. Make sure the soup only steams, you don’t want it to reach a full simmer. Ladle soup into bowls with noodles, top with basil, cilantro, and sliced peppers.
Notes
- you can use low-fat coconut milk here, but keep in mind the soup will be a lot thinner than it would be if you were to use full-fat coconut milk.
- If you’re using a green curry paste from a conventional grocery store, you’ll need closer to 4-6 tablespoons as it isn’t as potent. If you’re using an authentic Thai brand of paste (such as Aroy or Mae Ploy) you’ll only need 2-4 tablespoons. Remember, for a less spicy curry, you’ll want to use less curry paste.
- you can use just about any kind of noodles you like here. I went with regular old spaghetti because that’s what I like with my green curry, but you can use wide rice noodles, udon noodles, soba, etc.
