Thai-Style Green Curry Soup
Warm yourself up with our Thai-inspired twist on comforting chicken noodle soup! We’ve simmered chicken breast and rice noodles in a creamy, coconutty broth, with warming chilli, garlic and lemongrass. This soup batch-cooks like a dream – you’re going to want to make extra portions to keep in the freezer for a rainy day!
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NutritionPer Serving
- Calories116
- Carbs15g
- Protein9g
- Fat1.7g
- Saturates1g
- Sugars4g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
The perfect pick-me-up for when you’re feeling under the weather (or for when the weather is cold and miserable!) this is our Thai-inspired twist on classic chicken noodle soup.
The creamy combination of coconut milk, zingy lime and warming spices is guaranteed to warm you up on a rainy day. We’ve used ginger, chilli and garlic, along with lemongrass and a splash of fish sauce to recreate the flavours of the popular Thai-style takeaway dish.
With filling chicken breast and rice noodles in the mix too, this is a hearty soup that’ll leave you feeling satisfied for just 116 calories per serving – so make sure you serve it with a wholemeal bread roll to mop up every last drop of flavour! We always finish ours with a drizzle of sriracha sauce over the top for a pop of fiery heat, but you can always leave this off if you’re not a big fan of spicy food.
One of the best things about this recipe is how well it stands up to freezing and reheating. Ideal for batch cooking, you can save leftover portions in the fridge or freezer to see you through on busier days.
What diets is this Thai-Style Green Curry Soup suitable for?
Our Thai-Style Green Curry Soup can be enjoyed on dairy-free diets and it can be made gluten free, as long as you substitute the chicken stock pot for a suitable gluten-free alternative.
If you’re cooking for people with allergies, please be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Thai-Style Green Curry Soup?
Not at all! Everything you need should be easy to find in your usual supermarket. There are a couple of bits of equipment you will need, including a large saucepan and a hand blender.
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How many calories are in this Thai-Style Green Curry Soup?
There are 116 calories per portion in this Thai-Style Green Curry Soup, which means it falls into our Everyday Light category.
This Thai-Style Green Curry Soup is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray a large saucepan with low-calorie cooking spray and set on a medium heat.
Step 2
Add the onion, garlic and ginger and fry for 4 minutes until just softening. Add the chicken breast, carrot and potato, and pour over 400ml of the coconut milk drink and water.
Step 3
Bring the pan to the boil, then lower the heat to a simmer. Add the lemongrass paste, fish sauce, red chilli and chicken stock pot.
Step 4
Season with salt and pepper and add the ground cumin. Simmer the soup for 20 minutes, then add the green beans for a further 5 minutes.
Step 5
While the soup is simmering, cook the noodles according to the packet instructions, drain and leave to one side.
Step 6
After 25 minutes remove the chicken breast and shred with 2 forks. Add the basil and coriander to a food processor with the extra 20ml of coconut milk drink. Blitz until smooth, then add to the pan and stir.
Step 7
Add the chicken back to the pan with the noodles stir and allow to simmer for a further 2 minutes.
Step 8
Serve sprinkled with the spring onion, a drizzle of sriracha sauce and a lime wedge.
What could I serve with this Thai-Style Green Curry Soup?
We love to have a wholemeal bread roll nearby, to mop up every last drop. A 60g roll is typically around 144 calories, taking the total for the whole meal to 260 calories per serving.
You could also serve the soup as part of a bigger meal, alongside these other tasty dishes:
How do you know when Thai-Style Green Curry Soup is cooked?
You should cook this Thai-Style Green Curry Soup until the chicken is cooked all the way through, the juices run clear and there is no pinkness in the middle. This should take about 25 minutes.
You should cook the rice noodles according to the packet instructions.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Thai-Style Green Curry Soup in the fridge?
We’d recommend that you eat this recipe within 4 hours of serving it.
If you have any leftovers, allow them to cool completely before popping them in a container with a lid and refrigerating. Leftovers of this Thai-Style Green Curry Soup can be kept in the fridge for around 3 days.
Can I freeze Thai-Style Green Curry Soup?
YES you can freeze this recipe! If you do, then remember to do the following:
- Allow it to cool and then freeze as soon as it is cold enough.
- Place in a container or bag that is suitable for freezing.
- Add a label with the recipe name and what date you froze it
How do I reheat Thai-Style Green Curry Soup?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled.
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Thai-Style Green Curry Soup
Warm yourself up with our Thai-inspired twist on comforting chicken noodle soup! We’ve simmered chicken breast and rice noodles in a creamy, coconutty broth, with warming chilli, garlic and lemongrass. This soup batch-cooks like a dream – you’re going to want to make extra portions to keep in the freezer for a rainy day!
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Prep Time
15 MINS
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Cook Time
35 MINS
- KCals 116
- Carbs 15G
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Instructions
- Spray a large saucepan with low-calorie cooking spray and set on a medium heat.
- Add the onion, garlic and ginger and fry for 4 minutes until just softening. Add the chicken breast, carrot and potato, and pour over 400ml of the coconut milk drink and water.
- Bring the pan to the boil, then lower the heat to a simmer. Add the lemongrass paste, fish sauce, red chilli and chicken stock pot.
- Season with salt and pepper and add the ground cumin. Simmer the soup for 20 minutes, then add the green beans for a further 5 minutes.
- While the soup is simmering, cook the noodles according to the packet instructions, drain and leave to one side.
- After 25 minutes remove the chicken breast and shred with 2 forks. Add the basil and coriander to a food processor with the extra 20ml of coconut milk drink. Blitz until smooth, then add to the pan and stir.
- Add the chicken back to the pan with the noodles stir and allow to simmer for a further 2 minutes.
- Serve sprinkled with the spring onion, a drizzle of sriracha sauce and a lime wedge.
Recipe notes
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