Thai Green Curry Chicken Noodle Soup

Thai Green Curry Chicken Noodle Soup


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A classic Thai chicken soup with capsicum, eggplants, mushrooms, bamboo shoots and rice noodles.


Serves: 4 

  • 2 tablespoons vegetable oil
  • 300g skinless chicken breast fillets, cut into bite sized pieces
  • 2 onions, sliced
  • 2 cloves garlic, crushed
  • 1 red capsicum, sliced
  • 250g baby eggplants, sliced lengthwise
  • 200g mushrooms, sliced
  • 4 cups (1 litre) chicken stock
  • 150g bamboo shoots
  • 200g rice noodles
  • 200ml coconut milk
  • 4 tablespoons Thai green curry paste
  • 1 teaspoon fish sauce, or to taste
  • 5 sprigs Thai basil, shredded
  • 5 sprigs fresh coriander, shredded

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat the oil in a large saucepan over medium-high heat, add the chicken and cook, stirring, until lightly browned, about 3 minutes. Set aside.
  2. Add the onions, garlic, capsicum, eggplants and mushrooms to the same saucepan and cook until the onion is soft, about 3 minutes. Return the chicken to the saucepan.
  3. Add the chicken stock and bring to the boil. Stir in the bamboo shoots and rice noodles. Cook, stirring, until noodles are done, about 6 minutes.
  4. Stir in the coconut milk, curry paste and fish sauce. Bring to a simmer then serve immediately, garnished with fresh basil and coriander.

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