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Savory 40-Minute Thai Green Curry Noodle Soup

Thai Green Curry Noodle Soup
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Make this flavorful Thai Green Curry Noodle Soup. It brings together deep, comforting flavors with fresh, bright notes, just like the balance Spoon and Sprout find in their kitchen. Get ready for a warm, spicy bowl of deliciousness.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 pound chicken breast, thinly sliced
  • 2 tablespoons Thai green curry paste (adjust to your spice preference)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 3 cups chicken broth
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 cup sliced bamboo shoots, drained
  • 1 red bell pepper, thinly sliced
  • 8 ounces rice noodles
  • 1 cup fresh basil leaves
  • 1 lime, cut into wedges for serving

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add the sliced chicken and cook until lightly browned.
  2. Stir in the green curry paste and cook for one minute until fragrant.
  3. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.
  4. Stir in the fish sauce and brown sugar. Let it simmer for 5 minutes to let the flavors combine.
  5. Add the bamboo shoots and red bell pepper. Cook for another 3-5 minutes until the vegetables are tender-crisp.
  6. While the curry simmers, prepare the rice noodles according to package directions. Drain well.
  7. Divide the cooked noodles among serving bowls.
  8. Ladle the hot green curry mixture over the noodles.
  9. Garnish generously with fresh basil leaves and serve immediately with a lime wedge on the side.

Notes

  • For extra heat, add a pinch of dried chili flakes when simmering.
  • You can substitute chicken with shrimp or tofu for a different protein option.
  • Fresh herbs like cilantro make a wonderful addition to the final garnish.
  • Taste and adjust the sweetness or saltiness before serving to match your preference.

Nutrition

Find it online: https://spoonsprout.com/thai-green-curry-noodle-soup-recipe-spicy/