A comforting Thai-inspired noodle soup with a creamy green curry broth, tender chicken, and vibrant vegetables, served over rice noodles. Perfect for a flavorful and hearty meal.
Ingredients
For the Soup:
- 1 tbsp vegetable oil
- 2 tbsp green curry paste (adjust for spice level)
- 1 can (400 ml) coconut milk
- 3 cups chicken broth
- 1 lb (450 g) chicken breast or thighs, thinly sliced
- 1 cup zucchini, sliced
- 1 cup red bell pepper, thinly sliced
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp lime juice
For the Noodles:
- 8 oz rice noodles, cooked according to package instructions
For Garnish:
- Fresh Thai basil leaves
- Red chili slices
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Cook the Curry Base:
- Heat vegetable oil in a large pot over medium heat. Add the green curry paste and cook for 1-2 minutes until fragrant.
- Add Coconut Milk and Broth:
- Stir in the coconut milk and chicken broth. Bring to a gentle simmer.
- Cook the Chicken:
- Add the chicken slices and cook for 5-7 minutes until fully cooked.
- Add Vegetables:
- Stir in the zucchini and red bell pepper. Simmer for another 5-7 minutes until the vegetables are tender.
- Season the Soup:
- Add fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed.
- Assemble the Soup:
- Divide the cooked rice noodles among serving bowls. Ladle the curry soup over the noodles.
- Garnish and Serve:
- Garnish with fresh Thai basil leaves, red chili slices, and lime wedges. Serve hot.
Nutritional Information (Per Serving):
- Calories: 350 kcal
- Protein: 20g
- Carbohydrates: 40g
- Fat: 15g
- Sodium: 600mg
Notes
- Substitute chicken with tofu, shrimp, or beef for variety.
- Add spinach, snap peas, or mushrooms for extra vegetables.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊