This Thai Green Curry Chicken Soup has been a go-to for years! It’s comforting, and so easy to make! The lemongrass infused coconut broth is delicious and flavourful, and it’s loaded with a bunch of veggies! I like to add a scoop of fragrant jasmine rice with mine to serve, but you can leave it out, or swap with veggie/rice noodles. Honestly, this might end up being a recipe that’s on rotation every week for the cooler months!
The best thing about this soup is that you can use any sort of veggies you want! My favourite combo for this soup is broccoli, cauliflower, red pepper, Shitake mushrooms, corn, and snap peas. Adding a bunch of veggies really makes for a heartier soup which, let's be honest, are the only soups I like. Hearty>everythang.
One thing I will mention is that all green curry pastes are different! For this recipe, I used 2 tablespoons of the MAE PLOY brand and It was perfect for me! Medium spicy and very flavourful! I bought it at Lucky’s Supermarket but can also be found online! I have also used Thai Kitchen green curry but found I had to use more to get a similar flavour- about 4+ tablespoons! So, add a small amount at a time, taste, and tailor to your own taste according to the green curry paste you have! There’s nothing worse than making a big pot of soup and it’s too spicy!
Thai Green Curry Chicken Soup
Note: All green curry pastes are different. For this recipe, I used 2 tablespoons of the MAE PLOY brand and It was perfect for me. For Thai Kitchen Brand, about 4+ tablespoons will probably be needed. Add a small amount at a time, taste, and tailor to your own taste.