Green Curry Noodle Soup
with chicken and broccoli
Finish up our coconut milk from earlier this week in this comforting green curry noodle soup. Filled with tender chicken and crunchy broccoli and sprouts, this is a winning weeknight combination. If you can't find rice noodles and just find them tough to work with, sub any type of gluten-free noodle.
- Chicken breasts, skinless & boneless - 1 lb , sliced
- Fish sauce - 1 Tbsp + 2 Tbsp
- Brown sugar - 1 tsp + 1 Tbsp
- Broccoli - 1 lb , chopped
- Noodles, flat rice - 8 oz ((sub any Asian noodle or fettucine))
- Baby corn - 5 oz
- Oil, cooking - 1 1/2 Tbsp
- Green curry paste - 2 Tbsp
- Coconut milk - 1 cup
- Stock, chicken - 4 cups
- Mung bean sprouts - 4 oz
- Limes - 1/2 , sliced into wedges
Marinate chicken - Slice chicken breasts into 1/2” / 1.3cm thick pieces. Toss with first parts of fish sauce and brown sugar and tenderize with a fork. (Can be done up to 1 day ahead)
Broccoli - Chop into bite-sized pieces. (Can be done up to 4 days ahead)
Noodles - Prep noodles according to package instructions.
Baby corn - Drain and rinse.
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Heat a wok over medium-high heat. Add oil and then chicken (and all the marinade) to heated oil. Cook until golden on the outside, 4 to 5 minutes. Transfer chicken to a plate, leaving any juices behind.
Add broccoli to wok and toss until broccoli soaks up all the chicken juices. Next add second parts of brown sugar and fish sauce, plus curry paste, coconut milk and chicken stock. Bring to a boil and then add baby corn, mung bean sprouts and chicken to broth. Remove from heat.
Divide noodles into bowls. Then ladle broth over noodles. Serve with lime wedges!