Green Curry Noodle Soup is the perfect cold-weather comfort food! Tender noodles in a luscious curry-spiced coconut milk broth with chicken and veggies, what’s not to love?!

Overhead image of Green Curry Noodle Soup
chelsea

author’s note

All My Cravings Mashed Into One Delicious Soup!

This recipe started during a stretch of seriously cold, snowy weather when soup was pretty much non-negotiable.

I was craving my Chicken Curry Soup, but I also really wanted noodles. And I couldn’t stop thinking about the flavors in my Vegetarian Thai Green Curry.

So instead of choosing, I combined all three cravings.

And that’s how this very green Green Curry Noodle Soup came to be.

I wanted the broth to be creamy without feeling too heavy, really flavorful from the curry paste, and bright enough from lime that you immediately want another spoonful. Rotisserie chicken keeps things easy, frozen edamame goes straight into the pot, and the noodles cook separately so they don’t steal all that amazing broth.

My whole family loved this one, which always makes a new recipe an even bigger win.

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Process shots-- images of the oil, green onions, ginger, garlic, lemongrass, curry paste, and coriander being added to a pot and sautéed together

Green Curry Noodle Soup Ingredients

IngredientSwap or Tip
Green curry pasteBrands vary A LOT in spice level, so start with less & add more to taste. I’ve tested this soup with both Maesri and Thai Kitchen and loved both.
Full-fat coconut milkUse canned coconut milk, not refrigerated coconut milk or cream of coconut.
Lo mein noodlesRamen, rice noodles, or thin spaghetti also work.
Rotisserie chickenLeftover grilled or baked chicken works great too.
Frozen edamameNo need to thaw first. Frozen peas are an easy substitute.
LemongrassI use lemongrass paste. If you can’t find it, the soup is still delicious without it.
LimeFreshly squeezed lime juice brings the entire dish alive!
Process shots of the Green Curry Noodle Soup-- images of the chicken stock, coconut milk, edamame, soy sauce, and lime being added

How To Make Green Curry Noodle Soup

  1. Sauté: Sauté the green onions with ginger, garlic, & lemongrass until softened.
  2. Toast curry paste: Add green curry paste & coriander and cook until very fragrant.
  3. Build broth: Slowly stir in chicken stock, then add the remaining stock & coconut milk.
  4. Finishing flavors: Stir in edamame, soy sauce, & lime, then let everything simmer.
  5. Noodles: Prepare them separately, then divide among your bowls.
  6. Assemble: Add chicken to each bowl, ladle the hot green curry broth & edamame over everything, then finish with green onions & your favorite toppings.

Quick Tip

Whatever noodles you opt to add to this Green Curry Noodle Soup, make sure you’re boiling about 4 ounces — I’ve found this to be the perfect amount for the broth and chicken quantity.

The lo mein and chicken being added and mixed together

Variations

Make It Your Own!

One of my favorite things about this Green Curry Noodle Soup is how easily you can change it up.

  • Make it vegetarian: Leave out the chicken and use vegetable stock.
  • Swap veggies: Frozen peas are an easy replacement for edamame. You could also experiment with thinly sliced bell peppers, broccolini, spinach, or mushrooms.
  • Change the protein: Leftover chicken is my go-to because it makes this recipe so quick, but tofu is another easy option.
  • Use fish sauce: If you love the flavor of fish sauce, use it in place of the soy sauce.

Ingredient shots of Green Curry Noodle Soup-- images of the bowls being prepped out to add the soup into

    Storage


    One of my favorite things about this green curry noodle soup is how well it stores! Leftovers only get more and more flavorful as they sit.

    That said, separate the broth from the noodles and chicken for storage. If you won’t be eating all of the soup on the same day, package up the noodles and chicken in one container with the broth in a separate one. To enjoy leftovers, heat the broth and pour over the chicken and noodles to warm those through.

    More Comforting Soup Recipes:

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    Green Curry Noodle Soup

    By Chelsea Lords
    Green Curry Noodle Soup is the perfect cold-weather meal! Tender noodles, curry-spiced coconut broth, chicken, and veggies make it pure comfort food.
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4 large bowls

    Equipment

    Ingredients

    • 1 tablespoon oil coconut or vegetable
    • 1 bunch green onions
    • 1 tablespoon ginger paste see note 1
    • 1 tablespoon minced garlic
    • 1 tablespoon lemongrass paste optional, see note 2
    • 3 to 6 tablespoons green curry paste add to taste, see note 3
    • 2 teaspoons ground coriander
    • 1 (32-ounce) carton chicken stock 4 cups
    • 1 (13.5-ounce) can coconut milk full-fat, see note 4
    • 2 tablespoons soy sauce not lite/low sodium
    • 1 lime
    • 1-1/2 cups frozen shelled edamame or frozen peas
    • 4 ounces lo mein noodles see note 5
    • 2 cups cooked chicken diced rotisserie or leftover grilled chicken
    • Salt and pepper
    • 2 to 3 teaspoons light brown sugar optional
    • Serving suggestions see note 6

    Instructions 

    • Add oil to a large soup pot over medium-low heat. Thinly slice green onions and separate the white part from the green (save the top half for garnish). Measure out 1/2 cup of the white part of the sliced onions and add to pot along with ginger, garlic, and lemongrass. Sauté until soft, 3–5 minutes. While you get this going, bring a large pot of water to boil for the noodles.
    • Once the green onions are soft, add in curry paste and ground coriander. Stir constantly for 2–4 minutes or until very fragrant. Don’t rush this—we’re creating the foundation of flavor. Increase heat to medium high and while stirring constantly and scraping the bottom of the pot, gradually add 1 cup of chicken stock until incorporated. Add the rest of the chicken stock and the entire can of coconut milk. Stir until smooth, then add frozen edamame, soy sauce, and 2 tablespoons lime juice.
    • Bring to a simmer. Once simmering, reduce heat to maintain a gentle simmer and cook uncovered for 5 minutes. Taste and season with salt and pepper; I add 1/4 teaspoon each. Add 2–3 teaspoons brown sugar if needed to offset spice. Here’s where you’ll want to adjust other flavors—see note 5.
    • Meanwhile, the water should be boiling. Boil lo mein noodles according to package directions. Drain and do not run under water. Right after draining, use tongs to divide the noodles equally among 4 soup bowls. Dice up the chicken and divide evenly among the bowls (1/2 cup diced chicken per bowl) right on top of noodles.
    • When ready to serve, ladle edamame and broth on top of the noodles and chicken. Top bowls with reserved green onions. Garnish, if desired, with fresh cilantro, additional lime wedges, and a drizzle of Sriracha if desired. Enjoy immediately.
    Final step! Please let us know how it was by leaving a review.

    Recipe Notes

    Note 1: Use refrigerated minced garlic and ginger paste to save time.
    Note 2: Lemongrass paste can be tricky to find, but it adds loads of flavor. I find it at my local Asian market but often purchase it online for ease. If you can’t find it, the soup is still tasty without it!
    Note 2: Green curry paste is the main flavor in this soup. Look for it in the international aisle, an Asian grocery store, or online. Brands vary in flavor and heat—Maesri is spicier, so use 2–4 tablespoons, while Thai Kitchen works well with 4–6 tablespoons. Start small and adjust to taste, as the coconut milk balances the spice beautifully.
    Note 3: The coconut milk offsets the spice of the curry paste, so be sure to get a full-fat one (lite coconut milk also won’t thicken as nicely). I use Imperial Kitchen.
    Note 4: I love lo mein (also found in the international section of your grocery store) but have also tried ramen noodles (discard seasoning packets), rice noodles (good but preferred lo mein), and even thin spaghetti will work—just stick to the 4 ounces.
    Note 5: Once the soup simmers, it’s time to fine-tune the flavors! Adjust with lime juice, sugar, soy sauce, curry paste, or salt to your taste. The right balance depends on your ingredients and preferences—salt especially enhances all the flavors.
    Note 6: Serving suggestions: cilantro, extra lime wedges, and/or Sriracha sauce.
    Storage: Store noodles and chicken separately from the broth and edamame. Combine them before reheating.

    Nutrition

    Serving: 1serving | Calories: 521kcal | Carbohydrates: 33.2g | Protein: 36.7g | Fat: 26.1g | Cholesterol: 79.2mg | Sodium: 1106.5mg | Fiber: 4.7g | Sugar: 6.2g

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Meet Chelsea

    Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

    Thanks for stopping by—I hope you find something delicious to make!

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