Teresa's Recipes
Thai Green Curry Noodle Soup
Experience the vibrant flavors of Thailand with this delightful green curry noodle soup! This aromatic dish combines creamy coconut milk, zesty lime, and a medley of fresh vegetables, all infused with the bold and spicy notes of green curry paste. Perfect for a cozy evening or a gathering with friends, this soup is not only nourishing but also a feast for the senses. Traditionally, Thai green curry is known for its balance of heat and sweetness, making it a beloved choice in Thai cuisine.
Ingredients
- for serving Lime wedges
- 1 cup, for garnish Bean sprouts
- 1/2 cup, for garnish Fresh basil
- 1/2 cup, for garnish Fresh cilantro
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 cup, sliced Mushrooms
- 1 medium, sliced Zucchini
- 1 cup, sliced (mixed colors) Bell peppers
- 8 ounces Rice noodles
- 1 pound, thinly sliced Chicken breast
- 4 cups Chicken broth
- 1 can (13.5 ounces) Coconut milk
- 3 tablespoons Green curry paste
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 25g
- Carbs: 35g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pot, heat the green curry paste over medium heat for 1-2 minutes, stirring constantly until fragrant.
- Add the coconut milk and chicken broth to the pot, stirring well to combine. Bring to a gentle simmer.
- Add the sliced chicken breast and cook for about 5 minutes, or until the chicken is cooked through and no longer pink.
- While the chicken is cooking, prepare the rice noodles according to the package instructions. Drain and set aside.
- Stir in the sliced bell peppers, zucchini, and mushrooms into the pot. Simmer for an additional 5 minutes until the vegetables are tender.
- Add the fish sauce, lime juice, and brown sugar to the soup, stirring to incorporate all the flavors.
- Divide the cooked rice noodles among serving bowls.
- Ladle the piping hot soup over the noodles and generously garnish with fresh cilantro, basil, and bean sprouts.
- Serve with lime wedges on the side for an extra burst of flavor.
Tips
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Feel free to adjust the amount of green curry paste to control the spice level.
- Add other vegetables like spinach or bok choy for extra nutrition and color.