Spicy Thai Chicken Green Soup with Crispy Noodles

I can’t give you a green Thai curry paste recipe without giving you something to make with it now can I? So here it is! I didn’t want to be too predictable and go for just go a Thai green curry so I put a slight twist on it and made something different. If I am totally honest though, you could easily have this recipe as a curry and just use sticky rice instead of the crispy noodles. Whatever takes your fancy?


–          Selection of stir fry vegetables (I used courgette, mange tout and bean sprouts and a white onion)

–          1 tbsp sesame oil

–          2 tbsp Thai green curry paste

–          Juice of half a lime

–          5 kafir lime leave

–          1 tbsp fish sauce

–          1 large chicken breast, cut into very thin strips

–          400ml chicken stock

–          150ml coconut milk

–          Fine egg noodles – If they are dry then simmer them in boiling water for 3 minutes to soften

Serves 2-3

Fry the stir fry veg in the sesame oil for 2-3 minutes

Add the curry paste, lime juice, lime leave and fish sauce and coat the veg and fry for a further 2 minutes

Add the stock and bring to the boil

Turn the heat down and add the chicken. Leave to simmer for ten minutes

Meanwhile, heat 2 tbsp sesame oil in a frying pan and roll the noodles into little nest and fry in the hot oil for 2-3 minutes on each side.

Once the chicken is cooked through and lovely and moist stir in the coconut milk and heat through for 2 minutes.

Serve topped with the crispy noodles.

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  1. Gary Lum said on August 18, 2012 Reply

    Mmm…looks good. I love crispy noodles too.

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  2. mum of all trades said on August 19, 2012 Reply

    This looks amazing. Love the idea of the crispy noodles.

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  3. Mrs Bushranger said on August 21, 2012 Reply


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  4. Allison said on August 28, 2012 Reply

    This sounds delicious! I’ve never tried making my own crispy noodles at home, but your directions make it sound totally do-able.

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