Thai Green Curry Chicken Soup

bowl of green curry soup with hands holding chopsticks digging into the soup

This Thai Green Curry Chicken Soup is loaded with spicy Thai green curry paste, fresh green vegetables and is the perfect nourishing, healthy but mainly delicious soup!

This recipe was originally published in January 2019 – I’ve since updated the photos and tweaked the recipe to yield more servings. Enjoy!

Happy 2023, friends! I truly cant believe we are already starting a new year. I know that it can be tempting to go on crash diets, limit yourself or restrict from your favorite foods…but I’m here to encourage you that you shouldn’t cut out foods from your diet! 

You can eat nourishing, delicious foods like this glorious Thai Green Curry Chicken soup! Not only is it so yummy, but it packs in a TON of fresh vegetables, protein from the chicken and carbs from the rice noodles. It’s the perfect soup and you’re going to love it!

Why You’ll Love This Soup:

This soup has such an incredible depth of flavor – from the green curry paste, the fish sauce, the broth becomes seriously slurpable as it simmers away in the pot. 

I love the textures in this soup! You have the cooked veggies (broccoli and mushrooms), the perfectly cooked chicken, the al dente rice noodles and of course all of the TOPPINGS! 

This recipe is soooo fresh and vibrant! With the combination of the coconut milk and the chicken stock as the base, it’s the perfect blend of creamy (but not overwhelmingly so) mixed with the delicious savoriness of the chicken stock.

side view bowl of curry soup with chopsticks

It’s the perfect blend of simmered soup and FRESHNESS on top – I went slightly overboard but I added jalapenos, cilantro, green onions and lime. All the green goodness and it is SO very tasty. 

I love how versatile this soup is as well! You can definitely add in additional vegetables (bell peppers, onions etc.)

overhead shot of garnished bowl of soup

It’s ultra cozy and each bite has so much flavor….so let me tell you what you’ll need to make it!

Ingredients You Need: 

  • Chicken Breast – the main protein needed in this soup! 
  • Broccoli – small + fresh florets work best
  • Mushrooms – I used white button mushrooms!
  • Chicken Broth – used as the soup base 
  • Full fat Coconut Milk – this makes the soup SO creamy, definitely use full fat! 
  • Rice Noodles – feel free to leave these out, I just enjoy the added carbs!
  • Fresh ginger + fresh garlic = hello aromatics!
  • Fresh lime – the acidity of the citrus adds SO much flavor
  • Fish sauce – a necessity for the depth of flavor in this sauce 
  • Thai Green Curry Paste – I use the Thai Kitchen brand and love it! 
  • Olive Oil – to make sure the chicken doesn’t stick to the bottom of the pot
  • Salt – for seasoning!
  • Garnishes – fresh cilantro, sliced jalapeno and green onions!

How to Make Soup in 5 Simple Steps:

  1. Begin by preparing the vegetables. Mince the garlic and the ginger. Slice your mushrooms, chop the broccoli into florets and then chop them in half (to make them smaller!) and then finally, dice the green onions and cilantro and jalapenos. Lastly, chop the raw chicken breasts into about 1 inch cubes.
  2. In a large pot or dutch oven, add 1 tbsp of olive oil and place the stove eye on medium heat. When it is heated, add in the chicken breast and season it with a great big pinch of salt. Cook, stirring occasionally, until it’s cooked through (takes about 5-6 minutes or so)
  3. Once it’s all done, add in the garlic and ginger and cook until it is fragrant – about 1 minute. Next, add in the Thai green curry paste! Make sure to incorporate it to where it’s basically coating the chicken. Add in your fish sauce as well. Cook that for another minute or so. To that mixture, add in the can of FULL FAT coconut milk and chicken stock. Bring to a boil.side by side shots - one of cooked chicken in dutch oven, one of soup in dutch oven
  4. Let it boil for about 1 minute or so and then reduce the heat down to low/simmer. Let it simmer for about 20 minutes. With about 5-10 minutes of simmering remaining, add in the broccoli and mushrooms. They will cook in the broth. Add in the juice of one lime at the end of the simmering. 
  5. From there, as always, taste and adjust the seasoning as needed! AND THEN IT’S DONE! Serve with cooked rice noodles.Garnish with the chopped cilantro, green onions and jalapenos. Give it an extra squeeze of lime!

You’re finally ready to have a big ol’ bowl of nourishing soup that will make your body and heart feel good at the same time. So warming, cozy and delicious! Slurp it up and enjoy!

Best Tips for Success:

Take 5-10 minutes at the beginning of making this recipe and chop up ALL of the veggies. It will make your life easier as you make this soup! 

No, you don’t have to serve with rice noodles! You can skip them entirely. However, if you do decide to serve them, I would recommend making them in a separate pot. To serve, I added the noodles to the bottom of my bowl then ladled the soup on top. 

hands using chopsticks to get a bite of curry soup from the bowl

Feel free to skip garnishing and just add in the cilantro, green onions and jalapenos directly into the pot of soup for the last few minutes of simmering for extra flavor. 

With all of my recipes, I encourage you to taste as you go! Add more salt if needed, a tbsp more curry paste if you like it extra spicy, more garlic or ginger etc. You know what you like!  

Substitutions For Thai Green Curry Chicken Soup:

To Make Vegetarian/Vegan: Substitute the chicken broth for vegetable broth. Skip the fish sauce and ditch the chicken. Add additional vegetables if desired!

Storing Leftovers: 

Store soup leftovers in a tightly sealed container in the fridge for up to 3 days. Store the rice noodles separately. When you’re ready to eat, heat up and enjoy!

Enjoy this recipe? Here a few more you might like!

Spicy Shrimp Curry 

Chickpea Curry 

Cheesy Chicken Lime Tortilla Soup 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 7 votes
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Thai Green Curry Chicken Soup

This Thai Green Curry Chicken Soup is loaded with spicy Thai green curry paste, fresh green vegetables and is the perfect nourishing, healthy but mainly delicious soup!

Course Main Course, Soup
Cuisine Thai
Keyword thai green curry chicken, thai green curry chicken soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Haylie

Ingredients

  • 2 large chicken breasts, diced into 1 inch cubes
  • 4 cloves garlic, minced
  • 2 inch piece of fresh ginger, diced
  • 8 oz mushrooms, sliced thinly
  • 12 oz broccoli, chopped into small florets and then chopped in half
  • 4 tbsp thai green curry paste (I used Thai Kitchen brand) - use 1-2 more tbsp more for an extra spicy kick!
  • 1 tbsp fish sauce (also used Thai Kitchen brand)
  • 1 13.5 oz can of full fat coconut milk
  • 6 cups chicken stock
  • juice of 1-2 limes
  • salt to taste
  • 1 tbsp olive oil
  • 8.8 oz package of white rice noodles (optional but perfect to serve with it!)
  • garnishes: additional lime, fresh cilantro, green onions and chopped jalapenos

Instructions

  1. Start with getting the veggies prepped. Mince the garlic, dice the ginger, slice the mushrooms. Chop your broccoli into florets and then cut them in half to make them even smaller. Dice your green onions and cilantro. Set all this aside. 

  2. Dice the chicken breast into 1 inch chunks.

  3. In a large pot or dutch oven, add in the olive oil on medium heat. Once heated, add in the chicken breast with a large pinch of salt. Cook until done, stirring ocasionally, about 5-6 minutes or so. Add the garlic and ginger to the pot and cook for 1 minute. 

  4. To the same pot, add the green curry paste and fish sauce. Make sure it gets fully incorporated with the chicken and coats it. Cook for 1 more minute, until fragrant. Next, add in the can of coconut milk and the chicken stock. Stir and bring it to a boil. 

  5. Let it boil for about 1 minute, stirring consistently and then reduce the heat to low/simmer. Let simmer, uncovered, for 15-20 minutes. About halfway through that time, add in the broccoli and the mushrooms and mix.

  6. When the soup is almost done simmering, add in the juice of the lime. Taste and adjust seasoning if needed (add more salt, more lime etc.) If desired, serve with cooked rice noodles. Garnish with lots of fresh cilantro, green onions and sliced jalapenos. Enjoy!

Recipe Notes

To serve with cooked rice noodles, I like to add the rice noodles to the bowl and then ladle the soup on top. 

As always, the more time you let a soup simmer, the more flavorful it is. Taste and adjust seasoning as you go! This soup is especially good for leftovers - when all of the flavors have had extra time to meld together!

22 comments / Add your comment below

  1. 5 stars
    This would definitely make my bod feel good! Love me some green veg too, especially hubby, so they are ALWAYS stocked in our fridge. Green goddess or whatever you call it, I call it dang delicious!! And curry anything is my jam. Getting this one on the menu soon, Haylie…and with this cold weather, I definitely need it! Have an awesome weekend!!

    1. Yes!!! Most of our grocery haul is usually green haha! And yes – this spicy curry will definitely warm you up! Happy weekend, Dawn! Hope you have an awesome one and enjoy the Superbowl if you’re watching!!

  2. 5 stars
    We made this last night and got a big thumbs up from my husband (and me)! It was delicious and lent itself well to adaptation (I didn’t have broccoli, so used spinach, which I added right before serving). We threw in some rice noodles and a pinch of coconut sugar for that little sweet that Thai food likes to get just right with the sour/sweet/spicy/salty.
    Delicious! I usually make red curry meals, but this one was a perfect way to change that up!

    1. Denise! Yay! This review made me so happy! So glad you enjoyed it and that it was easily adaptable to what you had (which is my hope for all of my recipes!) 🙂 Thanks again!

  3. 5 stars
    SO good! My husband told me that this is the best soup he’s ever had! I loved how creamy the coconut milk made it. We added cooked brown rice noodles at the end for some tasty carbs!

  4. 5 stars
    I came across this recipe on Pinterest and absolutely had to try – you made it look SO good! And boy did it ever live up to the hype.. I will be making this on the regular! Thank you for such a simple recipe that packed such a punch of flavour and texture 🙂

  5. 5 stars
    A winner – I added more broccoli and another tin of coconut milk to feed 4 and not a drop was left over. I made it earlier and it was even better when reheated.Next time I will also add some green beans. Thank you very much Haylie!

  6. I need to make this soup beforehand, can I add the lime or would there be some kind of ‘reaction’???

    1. Hi Ricky – occasionally lime juice can cause a bitter “reaction” to soups/stews. I would recommend only adding it once you’ve re-heated your soup up! Same with the cilantro, green onions! It will ensure that the lime juice will stay fresh, and that the green onions and cilantro won’t wither. Let me know how it goes! 🙂

  7. 5 stars
    Wow! This was fantastic!! So flavorful! Thank you for a great recipe!! I think it would be fantastic with shrimp too!

  8. Came out great and I added 1baby book Chou a couple cauliflower buds and carrots plus yellow squash and zucchini Made it a full meal with rice noodles then put lime on each bowl. Thanks for great starter! Denise

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