Thai Green Curry Chicken Noodle Soup

Chicken noodle soup is often thought of as a common remedy for a cold, but green curry paste has beneficial ingredients in it as well. Green curry paste contains galangal, which stimulates digestion; tumeric, which detoxifies the body; and lemongrass, which is useful for fighting against colds, congestion, fever, cough and sore throats. In addition to adding many health benefits, green chili paste also adds incredible flavor to an already delicious soup. 

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2 tbsp Sunflower oil
5 Green onions (thinly sliced)
3 cloves Garlic (minced)
2 Medium carrots (peeled and sliced diagonally, 1/4 inch thick)
2 Medium zucchini (halved and sliced diagonally, 1/4 inch thick)
1/4 cup Thai green curry paste
1 cup Chicken stock or water
1 can (14 oz) Coconut milk
1 tbsp Fish sauce
1 tsp Coconut or brown sugar
2 cups Cooked chicken (roughly shredded)
Cooked brown rice-quinoa pasta noodles
Small handful cilantro or basil (minced)
1 Lime

In a large pot, warm oil over medium heat until shimmering.


Add green onions and garlic. Saute until softened.


Then add carrots and zucchini, sautéing until softened.


Add curry paste and saute for a minute until fragrant.


Then add stock, coconut milk, fish sauce and sugar.


Bring to a gentle simmer and cook for about 5 minutes.


Lastly, stir in chicken and noodles.


Cook another few minutes until warmed through.


Finish with herbs and a squeeze of lime.