Green Curry Noodle Soup
This recipe started as a craving for a spicy noodle soup mixed with an attempt to clean out my fridge and turned into this super delicious, Thai inspired meal. It’s packed with kale and other immune boosting spices and aromatics making it a great match for those months where you need a bit of a health boost. This soup is incredibly satisfying on a cold day and is an easy, straightforward dish to make!
Serving Size: 2-4
Green Curry Paste
- 10 ounces of Green Chiles (mix of poblanos, jalapeños or serranos depending on how spicy you want it) - seeds and stems removed, then chopped fine
- 1 large Shallot, chopped
- 3 Tbsp Garlic, minced (about 4 or 5 cloves)
- 3 Tbsp fresh Ginger, minced
- 1 Tbsp Long-tail Sunset Thai Blend
For the Soup
- 1 Tbsp Ghee or Coconut Oil
- .5 lb chicken thighs, cut into cubes
- 1 - 13.5 oz can Coconut Milk
- 4 cupsx Chicken Stock
- 8 oz noodles of choice, cooked, and drained
- 2 cups Kale, shredded
- 1 cup Thai Basil leaves (any type of basil will work)
- 1 Lime, juiced
- 3 tsp Fish Sauce
- Red onion, chopped fine (garnish)
- Chile crunch (garnish)
- Combine all ingredients for green curry paste in a bowl.
- Heat dutch oven or large pot over medium heat and add ghee or coconut oil.
- Sauté the green curry paste until its fragrant and begins to darken color, 5-8 minutes.
- Add the chicken thighs and toss to coat. Continue to cook and stir to make sure it doesn’t burn on the bottom for another 5 minutes.
- Add coconut milk and continue to cook it down so it begins to separate and thicken. Another 5 minutes.
- Add chicken stock and simmer until chicken is tender, about 20-30 minutes.
- Add kale and cook another 5 minutes until tender.
- Add noodles and basil. Season with fish sauce and lime juice to taste.
- Serve in bowls with red onion and chile crunch as garnish.