Thai Green Curry Chicken Soup


Don’t let the green curry paste deter you from trying this yummy soup. Green curry paste is available in most grocery stores in the Asian section and is delicious stirred into a variety of dishes. Barb L.

Serves: 4-6


Two 1” pieces of peeled fresh ginger, divided

1 Tbsp Flying Olive Lime or Garlic Extra Virgin Olive Oil or a Combination

1 tsp minced garlic

2 Tbsp green curry paste

1 pound skinless, boneless chicken breasts, cut into bite-sized pieces

2 cups unsalted chicken stock

½ cup water

2 Tbsp fresh lime juice (about ¾-1 lime)

1 (13.5 oz) can light coconut milk

¼ cup fresh cilantro stems, cut in half or 2” pieces

1 cup fresh snow peas, diagonally sliced

3 oz. uncooked vermicelli or mei fun rice noodles (very thin noodles)

½ cup fresh cilantro sprigs and/or leaves

Lime wedges to serve


Mince 1 piece of ginger to equal about 1 Tbsp. Heat the Flying Olive Extra Virgin Olive Oil(s) of Choice in a Dutch oven over medium-high heat. Turn the heat down to medium. When the oil begins to shimmer, add the minced ginger and the garlic. Sauté for 1 minute or until fragrant. Stir in the curry paste and cook for 1 minute, stirring so it won’t burn. Add the chicken and cook for 3-4 minutes. The chicken will NOT be cooked through at this point. Add the remaining piece of ginger, the chicken stock, ½ cup of water, lime juice, coconut milk, and cilantro stems. Bring the soup to a boil. Reduce heat to a simmer and cook for 10 minutes.

Remove the piece of ginger from the pot and discard. Add the snow peas and noodles and cook for 3 minutes or until the noodles are tender.

Serve the soup with the cilantro leaves or sprigs and serve with lime wedges, if desired.

Inspired by a recipe in Cooking Light Magazine, January/February 2018.

Submitted by Barb L.