Thai Green Curry Noodle Soup Recipe

Ingredients

• 1 tbsp green curry paste
• 1 tbsp oil
• 2/3 cup coconut milk
• 1/3 cup water
• 4 oz chicken thighs (sliced thighs into bite-sized pieces)
• 1 tbsp fish sauce
• 1/2 tbsp palm sugar
• 1 oz carrot (thinly sliced)
• 1 oz bamboo shoots (rinse if canned; slice into strips if needed)
• 1 oz yard long beans (cut into 2-inch pieces (green beans work too))
• 1 Thai spur chili (thinly sliced)
• 1 kaffir lime leaves (stems removed)

Instructions

1. 1

   Prep the vegetables: Thinly slice carrot, bamboo shoots, and yard long beans. Cut red chili and tear kaffir lime leaves.

2. 2

   Fry the curry paste: Heat oil in a pot over medium-high heat and fry green curry paste until fragrant.

3. 3

   Add the chicken: Add chicken pieces and stir until evenly coated with the paste.

4. 4

   Simmer with coconut milk: Pour in coconut milk and water. Add fish sauce and palm sugar. Simmer until chicken is cooked through.

5. 5

   Add the vegetables: Stir in carrot, bamboo shoots, yard long beans, chili, and kaffir lime leaves. Cook until vegetables are tender.

6. 6

   Prepare the noodles: Cook rice noodles according to package directions, then drain.

7. 7

   Serve: Place noodles in serving bowls, ladle over the curry soup, and garnish with fresh herbs if desired. Serve hot.