I love curry and I especially love this green curry soup. There’s just something about the wonderful combination or curry, chili, lime, coconut cream, chicken and noodles. It will cure what ails ‘ya! (Or if you’re not ailing, it will just make you feel all warm and fuzzy inside).
The only thing I don’t like that often comes with Thai food is cilantro. I must confess … I just don’t like cilantro. (Neither does Ina Garten apparently, so I guess I’m in good company). And mine doesn’t have any mint in it either. I just never warmed up to mint in savoury dishes. And I was out of basil. That’s why my soup is garnished with green onions, which aren’t nearly as pretty as cilantro, basil or mint, I admit. But feel free to use cilantro. mint or basil yourself, as you like. This soup will be great, no matter what.
P.S. You can freeze the leftover coconut milk for the next time you make this soup. You can also freeze any leftover soup.
Thai Green Curry Chicken Soup
Summary: This is one of my favourite soups that we often enjoy as a dinner soup. It’s my version of classic chicken noodles soup.
- 4 – 5 chicken thighs or 3 chicken breasts, cut in 1-inch chunks or bite-sized slices
- Vegetable or olive oil
- 1/4 cup onion, finely chopped (or shallots)
- 1 Tbsp. ginger, grated or finely minced
- 1 clove garlic, minced
- 1 cup sliced mushrooms (brown are nice)
- 1/2 red or orange sweet bell pepper, cut into 2 to 3-inch thin slices
- 2- 3 Tbsp. green curry paste
- 4 cups chicken stock
- 1/2 can coconut milk, well stirred (about 1/2 cup or so, or more if you like it really creamy)
- 1 Tbsp Thai chili sauce or Sriracha sauce
- Handful of uncooked Pad Thai Rice Noodles
- 2-3 Tbsp. fish sauce
- 2 limes (juice of 1 lime plus wedges for garnish)
- Cilanto, mint, thai or regular basil and/or green onions, to garnish
- Salt and Pepper, to taste
- Cook chicken in oil in a large soup pot over medium heat. Remove cooked chicken to a plate and set aside.
- Over medium heat, saute onion (in same pot) until soft. Add garlic, ginger and curry paste. Cook for a minute then add mushrooms and red pepper. Cook for another minute or just until mushrooms are peppers are softened slightly (you don’t want them to get to the really limp point). Stir in chili sauce. Add chicken stock and bring to a boil. Add rice noodles and cook until the noodles are softened.
- After the noodles are cooked, add the chicken back in to the pot and stir in the coconut milk and fish sauce. Stir to combine and heat through. Remove from heat and stir in lime juice. Taste and adjust seasoning as necessary, adding salt and pepper, if necessary, as well as additional fish sauce or curry paste, chili sauce, to achieve a pleasing balance between the various flavours.
- Garnish with cilantro, mint, kaffir lime leaves, basil or green onions and a lime wedge, for squeezing.
Prep time: 15 min | Cook time: 15 min | Total time: 30 min
Number of servings (yield): 6