Coconut Curry Noodle Soup

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x


This Coconut Curry Noodle Soup has all the flavours of Thai food…coconut, green curry, ginger, lemongrass…oh my. Delicious, simple to make and ready in under 1 hour!



  • 1/4 cup green curry paste
  • 2 tsp vegetable oil
  • 1 L chicken broth
  • 2 tbsp minced ginger (3 if you like it spicy)
  • 1 lemongrass stalk (cut into 3 chunks)
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 214 oz cans of coconut milk
  • 2 carrots sliced thinly
  • 1 onion (sliced thinly)
  • 1/2 red pepper (sliced thinly)
  • 1 cup snap peas
  • 2 cups shredded cooked chicken breast (I buy rotisserie chicken from the grocery store)
  • 3 green onions (sliced)
  • slices fresh cilantro and of lime for garnish
  • package of rice noodles


  1. In a large soup pot, heat up the vegetable oil over medium heat, then stir in the green curry paste. Stir the curry paste for about 2 minutes, until it is fragrant and lightly sizzling.
  2. Whisk in the chicken stock, fish sauce and brown sugar.
  3. Add the minced ginger and chopped lemongrass and bring the broth to a light boil.
  4. Whisk in the coconut milk and simmer for 5 minutes.
  5. In the meantime, boil the rice noodles according to package directions. When they are cooked, drain, and rinse under cold water. Set aside.
  6. While the noodles are cooking, add the chicken, sliced carrots, onions and red peppers to the broth. Simmer for 2 – 3 minutes or until the vegetables are lightly cooked.
  7. Add the snap peas.
  8. Divide the noodles between serving bowls, spoon the soup over the noodles.
  9. Serve with a garnish of green onions and cilantro and slices of limes.
  10. Enjoy!


** Take out the lemongrass before serving.