Creamy, spicy, one pot - total weeknight comfort. Bonus: It reheats perfectly for lunch the next day. This Thai Green Curry Chicken Noodle Soup is packed with flavors and textures, making it a perfect dish for a cozy dinner or meal prep. The combination of green curry paste, coconut milk, and fresh toppings creates a delightful balance of spice and creaminess.
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Heat coconut oil in a pot and sear chicken seasoned with salt and garlic powder until golden. Remove the chicken from the pot.
Add sliced onion to the same pot and sauté for 3–4 minutes. Stir in the Thai green curry paste until fragrant.
Pour in coconut milk, chicken broth, fish sauce, brown sugar, and lime juice. Stir well to combine.
Add bell pepper, mushrooms, and Japanese eggplant to the pot. If you prefer it spicy, add one diced red chili pepper. Simmer for 12–15 minutes.
Drop in dry vermicelli noodles and cook for 3–4 minutes until soft.
Taste and adjust the seasoning by adding more lime juice, fish sauce, or brown sugar as needed.
Top the soup with fresh basil, cilantro, and additional red chili if desired.
For extra flavor, marinate the chicken with a bit of fish sauce and lime juice before cooking.
This soup reheats beautifully, making it great for meal prep or leftovers.
Adjust the spice level by adding more or fewer red chili peppers.
Can I use a different type of noodle?
Yes, you can substitute vermicelli noodles with rice noodles or even egg noodles for a different texture.
How can I make this dish vegetarian?
You can replace the chicken with tofu or additional vegetables and use vegetable broth instead of chicken broth.
Can I freeze this soup?
Yes, you can freeze the soup without the noodles. Add freshly cooked noodles when reheating.
What can I use instead of fish sauce?
You can substitute fish sauce with soy sauce or tamari for a similar umami flavor.
How do I make the soup less spicy?
Reduce the amount of Thai green curry paste and omit the red chili peppers to make the soup milder.
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