Name: Green Curry Noodle Soup at Home
Yield: 4

Green Curry Noodle Soup is the reliable cold-weather comfort food! Tender noodles in a luscious curry-spiced coconut milk broth with chicken and veggies, what’s not to love?!

author’s note

All My Cravings Mashed Into One satisfying Soup!

This recipe started during a stretch of seriously cold, snowy weather when soup was pretty much non-negotiable.

I was craving my Chicken Curry Soup, but I also really wanted noodles. And I couldn’t stop thinking about the flavors in my Vegetarian Thai Green Curry.

So instead of choosing, I combined all three cravings.

And that’s how this very green Green Curry Noodle Soup came to be.

I wanted the broth to be creamy without feeling too heavy, really flavorful from the curry paste, and bright enough from lime that you immediately want another spoonful. Rotisserie chicken keeps things straightforward, frozen edamame goes straight into the pot, and the noodles cook separately so they don’t steal all that amazing broth.

My whole family loved this one, which always makes a new recipe an even bigger win.

Process shots-- images of the oil, green onions, ginger, garlic, lemongrass, curry paste, and coriander being added to a pot and sautéed together

Green Curry Noodle Soup Ingredients

Ingredient	Swap or Tip
Green curry paste	Brands vary A LOT in spice level, so start with less & add more to taste. I’ve tested this soup with both Maesri and Thai Kitchen and loved both.
Full-fat coconut milk	Use canned coconut milk, not refrigerated coconut milk or cream of coconut.
Lo mein noodles	Ramen, rice noodles, or thin spaghetti also work.
Rotisserie chicken	Leftover grilled or baked chicken works great too.
Frozen edamame	No need to thaw first. Frozen peas are an straightforward substitute.
Lemongrass	I use lemongrass paste. If you can’t find it, the soup is still satisfying without it.
Lime	Freshly squeezed lime juice brings the entire dish alive!

Process shots of the Green Curry Noodle Soup-- images of the chicken stock, coconut milk, edamame, soy sauce, and lime being added

How To Make Green Curry Noodle Soup

Sauté: Sauté the green onions with ginger, garlic, & lemongrass until softened.
Toast curry paste: Add green curry paste & coriander and cook until very fragrant.
Build broth: Slowly mix in chicken stock, then add the remaining stock & coconut milk.
Finishing flavors: mix in edamame, soy sauce, & lime, then let everything simmer.
Noodles: Prepare them separately, then divide among your bowls.
Assemble: Add chicken to each bowl, ladle the hot green curry broth & edamame over everything, then finish with green onions & your favorite toppings.

Quick Tip

Whatever noodles you opt to add to this Green Curry Noodle Soup, make sure you’re boiling about 4 ounces — I’ve found this to be the reliable amount for the broth and chicken quantity.

The lo mein and chicken being added and mixed together

Variations

Make It Your Own!

One of a reliable things about this Green Curry Noodle Soup is how easily you can change it up.

Make it vegetarian: Leave out the chicken and use vegetable stock.
Swap veggies: Frozen peas are an straightforward replacement for edamame. You could also experiment with thinly sliced bell peppers, broccolini, spinach, or mushrooms.
Change the protein: Leftover chicken is my go-to because it makes this recipe so quick, but tofu is another straightforward option.
Use fish sauce: If you love the flavor of fish sauce, use it in place of the soy sauce.

Ingredient shots of Green Curry Noodle Soup-- images of the bowls being prepped out to add the soup into

Storage

One of a reliable things about this green curry noodle soup is how well it stores! Leftovers only get more and more flavorful as they sit.

That said, separate the broth from the noodles and chicken for storage. If you won’t be eating all of the soup on the same day, package up the noodles and chicken in one container with the broth in a separate one. To enjoy leftovers, heat the broth and pour over the chicken and noodles to warm those through.