Thai Green Curry Chicken Soup - Damn Delicious (2024)

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Thai Green Curry Chicken Soup Ingredients Instructions Did you make this recipe? Post navigation Want to Save this Recipe for Later? Leave a Reply 59 comments Erika — April 10, 2023 @ 8:16 AM Reply This soup was amazing! We will be making it again! Amy — December 29, 2022 @ 4:11 PM Reply All your recipes are delicious and this one does not disappoint! This has become a staple and a go-to in our house – yummy! Isa — November 2, 2022 @ 10:52 AM Reply It’s very easy to do, I used a vegan chicken boullon, and fried tofu because I am vegan. Also instado of coconut milk, I used coconut cream. So good and creamy!!! Uyen — October 27, 2022 @ 6:34 PM Reply Just finished eating this and it’s hands down delicious! I have always been so tired of eating typical soups like chicken noodle or clay chowder. So this is a great change of pace! Also I used lite coconut milk instead of full fat and it still tastes delicious! We will be having this on a weekly basis. Thank you for the recipe! Phoebe Hall — September 4, 2022 @ 1:47 PM Reply Just made this soup today, followed your recipe exactly and it was a HIT! Fabulous flavors and so easy. This will be a regular on the rotation. Thank you!!! Lonnie — April 3, 2022 @ 4:47 PM Reply I made this for dinner tonight and it was a home run!!! My husband loves green chicken curry and he was very happy with this recipe. It was so easy to make and will blow your socks off with how good it is! CB — March 5, 2022 @ 3:45 PM Reply Easy and tasty. Used Thai kitchen green curry paste and 3 Tbsp was not at all spicy. That was ok for kids though. Also added a half a zucchini I had in the fridge. Didn’t have cilantro or Thai basil so I used 1 &1/2 tsp regular dried basil. I also only used 1 & 3/4 cup chicken stock and it was plenty of liquid for us over rice. Margo — January 4, 2022 @ 7:26 PM Reply This is a great tasting and easy soup recipe! I added fresh basil this time, since I was short on cilantro and thought the combo worked well. I have made it with store bought roasted chicken to speed up cook time by 10min. Either way it is super fast and satisfying! Eric Hanson — August 19, 2021 @ 7:22 AM Reply Spent 6 months in Thailand years back. Koh Samui is one of my favorite places. Did a cooking class while out there, and your recipe is similar. There are two important ingredients not present in yours that may be the “crack” you’re missing: Thai basil (instead of cilantro- or maybe in addition to the cilantro- haven’t ever used cilantro in mine) and Thai fish sauce instead of salt. I also have never used lime juice, but instead boil lemongrass and kafir lime leaf with the broth. Give those changes a try if you’re willing and see what you think. Carol Petrie — December 3, 2020 @ 1:41 PM Reply This is the bomb ! Stephanie Maskell — April 22, 2020 @ 10:39 AM Reply Fabulous- one of the best things I have ever made. I used a lot less chicken- one breast sliced between two and lots more veg, I put in finely sliced broccoli stalks ( stir fried for a couple on minutes at the start and some chestnut mushrooms, as well as the mangetout ( snow peas.) The house still smells wonderful several hours later! Tina — November 3, 2019 @ 3:36 PM Reply So dang good!! And so simple! I just used whatever veggies I had in the fridge but kept everything else the same. The lime is a great touch! My curry didn’t look “green” so I blended spinach into the broth. Great way to sneak in some greens too. Valerie — September 19, 2019 @ 9:53 AM Reply Can I use something else instead of the coconut milk??? Or just omit it??? Chungah @ Damn Delicious — September 19, 2019 @ 12:19 PM Reply Valerie, the coconut milk is a key ingredient here – I do not recommend substituting or omitting. Monica — August 18, 2019 @ 5:49 AM Reply So good, and so easy! I brought left overs to work the next day and my coworkers were really impressed and thought it looked and smelled really good. Jana @ Damn Delicious — August 18, 2019 @ 11:34 AM Reply This really makes for an impressive work lunch! Thanks for sharing, Monica! Laura — August 10, 2019 @ 5:15 AM Reply I love this recipe!!! Wondering if I could do it in a crockpot too? Jana @ Damn Delicious — August 10, 2019 @ 8:34 AM Reply What a great idea! But unfortunately, without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out! 🙂 SDR — June 15, 2019 @ 9:17 PM Reply So so so so good. Jana @ Damn Delicious — June 15, 2019 @ 9:22 PM Reply We agree 🙂 Alex — April 5, 2019 @ 9:25 AM Reply Just made this and it was delicious! Easy to make, fast and authentic flavor. Anastasia — March 27, 2019 @ 7:07 AM Reply Incredible recipe ! Cooked it tonight and was so yum, can’t wait to cook it again. Used rice vermicelli cause couldn’t find noodles , but it didn’t ruin the whole thing 🙂 Jana @ Damn Delicious — March 27, 2019 @ 12:42 PM Reply That’s great! Kristy — February 21, 2019 @ 7:47 PM Reply I bought a bunch of fresh veggies when I visited my Asian grocer to buy Mae ploy green curry (diacon radish, Asian spiniach, bok choy, Thai basil, baby carrots, King oyster mushrooms, white shimeji mushrooms, and zucchini squash). I added small portions of these in addition to the basic soup ingredients. I also substituted the chicken stock with an Asian chicken stock purchased at Aldi’s that is flavored for Tom Yum Broth with hints of ginger, lime juice, fish sauce and chilies under the brand of Fusia Asian Inspirations. I had read elsewhere that green curry compliments a variety of vegetables and meat allowing you to readily add or substitute. Even though I got a little carried away with veggie additions, I still needed a good recipe to use as the foundation and yours was ” damm delicious”! I know I will be eating this again. Jana @ Damn Delicious — February 22, 2019 @ 10:17 PM Reply Thanks so much for sharing! Colleen MacKay — December 3, 2018 @ 4:32 PM Reply Make this tonight and didn’t care for it. I’ve make the red one and we loved it!! Jane — July 28, 2018 @ 4:00 AM Reply Hi there, can I freeze this recipe please? Chungah @ Damn Delicious — July 28, 2018 @ 3:48 PM Reply Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating. Kim — March 23, 2020 @ 11:14 AM Reply How well does this last in the fridge if I made it ahead of time? Should I separate the noodles? Michele — March 31, 2020 @ 10:05 AM Reply I kept the noodles separate when I made the red curry soup. It reheats very nice. Dee — July 26, 2018 @ 11:02 AM Reply This was so good! Who knew adding chicken stock and lime juice to green curry would make it so flavorful?! I used Mae Ploy green curry paste and added additional curry paste to suit my tastes. Thanks! Jana @ Damn Delicious — July 27, 2018 @ 12:43 AM Reply Thanks for sharing Dee! Jazzara@tmzfood — April 14, 2018 @ 8:45 PM Reply This recipe is very unique i’ll have to give it a try never seen green curry before. Megan — April 7, 2018 @ 9:54 PM Reply This looks delicious, but I have the cilantro soap gene. Could I make this with a different herb (suggestions?) or just leave out the cilantro or would trying to omit it just ruin the recipe? Chungah — April 8, 2018 @ 9:33 AM Reply You can omit. Carly — March 30, 2018 @ 3:26 PM Reply Do you think this would work well with other curry pastes? I currently have red, panang, and yellow in my pantry! LOL Chungah — March 31, 2018 @ 5:47 AM Reply Yes, absolutely. Kim — March 27, 2018 @ 11:58 AM Reply I made this last night and ate the leftovers for lunch. OMG…soooo outrageously delicious.Thank you for this recipe. Sharon Knettell — March 22, 2018 @ 3:12 PM Reply Is it ok to use light coconut milk? Chungah — March 22, 2018 @ 3:23 PM Reply Yes, absolutely. Albert Bevia — March 22, 2018 @ 7:27 AM Reply Mrs. Dao’s green curry sounds like something I would get hooked on too! Nothing better than being inspired to re-create a great dish, this chicken soup looks really good and loaded with a big punch of flavors, great post and recipe 🙂 Jaclyn — March 21, 2018 @ 5:58 PM Reply This was amazing! My foodie husband and my two kids loved it! We added a little sambal on top too. Thank you for helping me provide restaurant quality meals to my family on busy weeknights. 🙂 Karen — March 20, 2018 @ 7:02 PM Reply So delicious! Served this over white jasmine rice instead of noodles. I love spicy food and I did find this to be moderately spicy using Maesri brand green curry paste and reduced fat coconut milk (perhaps the full fat milk cuts the spice better?) Will definitely make again thank you! BlogtasticFood — March 20, 2018 @ 3:20 PM Reply This is making me so hungry! Bob Breen — March 20, 2018 @ 1:24 PM Reply Delicious! I made this last night. I cooked the chicken longer (10 minutes), but everything else exacta written. Definitely will be part of my regular meals. Thank you for sharing. Kristie — March 20, 2018 @ 10:37 AM Reply This looks awesome! How hot is green curry? I have some in the family that can’t do too much spice. I guess I could put it less of the green curry? Just not sure how much to add (or not add) to lower the spice level. Chungah — March 20, 2018 @ 10:43 AM Reply It’s not too spicy at all! But as always, please add to taste to suit your family’s preferences. Tammy — March 23, 2018 @ 6:53 PM Reply I made this tonight with the recipe suggested amount of Mae Ploy Green Curry paste and it was so spicy as to be inedible. I don’t have experience with green curry, but if you don’t want it too spicy for the average (or even spicier than average) person, I would add maybe 1/3 to begin with and go from there. Stephanie — April 3, 2018 @ 9:36 PM Reply Mae Ploy is my favorite brand (I get it from the Asian grocery store)-but it is WAY more potent than the grocery store Thai Kitchen brand. When I make curry for me, I use 1 Tbs Mae Ploy paste for a pot that serves 4–its got kick but not scary hot. Lor — March 20, 2018 @ 9:51 AM Reply Do you have the nutritional information for this? Chungah — March 20, 2018 @ 10:08 AM Reply Lor, nutritional information is actually provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps! Sobia — March 20, 2018 @ 3:10 AM Reply This looks so good, do you think I can have this with white rice instead of rice noodles? Chungah — March 20, 2018 @ 9:48 AM Reply Yes, absolutely! Ali — March 19, 2018 @ 6:52 PM Reply How well would leftovers keep? Chungah — March 20, 2018 @ 9:48 AM Reply I would omit the rice noodles (or at least keep it separate) for the leftovers. Hope that helps! Gina — March 19, 2018 @ 10:24 AM Reply This looks amazing! Is there a specific green curry paste that you recommend? Chungah — March 19, 2018 @ 11:08 AM Reply I don’t really have a preferred brand, to be honest. I typically use what my grocery store carries at the time. Barb — June 14, 2018 @ 7:05 AM Reply Yes! Mae ploy only!!! In your asian stores). sabrina — March 18, 2018 @ 1:28 PM Reply great dish, a good Sunday night dinner option, thank you for this!

4.79 stars (19 ratings)

59 Comments »

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Everyone’s favorite Thai green curry can be made right at home into the coziest, most comforting chicken soup ever! It is so easy to make with easy-to-find ingredients, loaded with tender chicken bites, ginger, coconut milk, snow peas, lime juice, cilantro and rice noodles!

Thai Green Curry Chicken Soup - Damn Delicious (1)

When we went to Thailand last month, we stayed at this villa in Koh Samui with a home cook that we called Mrs. Dao.

She made us an American breakfast in the mornings, made up our room when we left for the day, and whipped up dinner in a pinch when we got back.

She was simply the best. We loved her.

But guys.

She madethe best green curry I have ever had in my entire life.

I don’t know if she put crack in there or something but we asked for her green curry every single night until we had to leave.

And when we got to the next villa, their green curry didn’t even hold a candle to Mrs. Dao’s green curry.

Now I wish I could say this was her recipe here.

It’s not. I couldn’t get her super secret crack-filled recipe.

But it is completely and 100% inspired by her.

To Mrs. Dao.

Thai Green Curry Chicken Soup - Damn Delicious (2)

Thai Green Curry Chicken Soup

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

Thai Green Curry Chicken Soup - Damn Delicious (3)

Everyone’s favorite Thai green curry can be made right at home into the coziest, most comforting chicken soup ever! It is so easy to make with easy-to-find ingredients, loaded with tender chicken bites, ginger, coconut milk, snow peas, lime juice, cilantro and rice noodles!

4.8 stars (19 ratings)

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Ingredients

  • 4 ounces rice noodles
  • 1 tablespoon canola oil
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 tablespoons green curry paste
  • 1 tablespoon freshly grated ginger
  • 2 ½ cups chicken stock
  • 1 13.5-ounce can coconut milk
  • 3 cups snow peas, sliced
  • 2 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice

Instructions

  • Cook rice noodles according to package instructions; set aside.

  • Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, garlic and onion to the stockpot and cook until golden, about 3-5 minutes.

  • Stir in green curry paste and ginger until fragrant, about 1 minute.

  • Stir in chicken stock and coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.

  • Stir in snow peas, green onions, cilantro and lime juice; season with salt and pepper, to taste.

  • Serve immediately with rice noodles.

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posted on March 16, 2018under asian inspired, chicken, entree, , soup
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59 comments

  1. Erika — April 10, 2023 @ 8:16 AM Reply

    This soup was amazing! We will be making it again!

  2. Amy — December 29, 2022 @ 4:11 PM Reply

    All your recipes are delicious and this one does not disappoint! This has become a staple and a go-to in our house – yummy!

  3. It’s very easy to do, I used a vegan chicken boullon, and fried tofu because I am vegan. Also instado of coconut milk, I used coconut cream. So good and creamy!!!

  4. Uyen — October 27, 2022 @ 6:34 PM Reply

    Just finished eating this and it’s hands down delicious! I have always been so tired of eating typical soups like chicken noodle or clay chowder. So this is a great change of pace! Also I used lite coconut milk instead of full fat and it still tastes delicious! We will be having this on a weekly basis. Thank you for the recipe!

  5. Phoebe Hall — September 4, 2022 @ 1:47 PM Reply

    Just made this soup today, followed your recipe exactly and it was a HIT! Fabulous flavors and so easy. This will be a regular on the rotation. Thank you!!!

  6. Lonnie — April 3, 2022 @ 4:47 PM Reply

    I made this for dinner tonight and it was a home run!!! My husband loves green chicken curry and he was very happy with this recipe. It was so easy to make and will blow your socks off with how good it is!

  7. CB — March 5, 2022 @ 3:45 PM Reply

    Easy and tasty. Used Thai kitchen green curry paste and 3 Tbsp was not at all spicy. That was ok for kids though. Also added a half a zucchini I had in the fridge. Didn’t have cilantro or Thai basil so I used 1 &1/2 tsp regular dried basil. I also only used 1 & 3/4 cup chicken stock and it was plenty of liquid for us over rice.

  8. Margo — January 4, 2022 @ 7:26 PM Reply

    This is a great tasting and easy soup recipe! I added fresh basil this time, since I was short on cilantro and thought the combo worked well. I have made it with store bought roasted chicken to speed up cook time by 10min. Either way it is super fast and satisfying!

  9. Eric Hanson — August 19, 2021 @ 7:22 AM Reply

    Spent 6 months in Thailand years back. Koh Samui is one of my favorite places. Did a cooking class while out there, and your recipe is similar. There are two important ingredients not present in yours that may be the “crack” you’re missing: Thai basil (instead of cilantro- or maybe in addition to the cilantro- haven’t ever used cilantro in mine) and Thai fish sauce instead of salt. I also have never used lime juice, but instead boil lemongrass and kafir lime leaf with the broth. Give those changes a try if you’re willing and see what you think.

  10. Carol Petrie — December 3, 2020 @ 1:41 PM Reply

    This is the bomb !

  11. Stephanie Maskell — April 22, 2020 @ 10:39 AM Reply

    Fabulous- one of the best things I have ever made. I used a lot less chicken- one breast sliced between two and lots more veg, I put in finely sliced broccoli stalks ( stir fried for a couple on minutes at the start and some chestnut mushrooms, as well as the mangetout ( snow peas.) The house still smells wonderful several hours later!

  12. Tina — November 3, 2019 @ 3:36 PM Reply

    So dang good!! And so simple! I just used whatever veggies I had in the fridge but kept everything else the same. The lime is a great touch! My curry didn’t look “green” so I blended spinach into the broth. Great way to sneak in some greens too.

  13. Valerie — September 19, 2019 @ 9:53 AM Reply

    Can I use something else instead of the coconut milk??? Or just omit it???

    • Chungah @ Damn Delicious — September 19, 2019 @ 12:19 PM Reply

      Valerie, the coconut milk is a key ingredient here – I do not recommend substituting or omitting.

  14. Monica — August 18, 2019 @ 5:49 AM Reply

    So good, and so easy!

    I brought left overs to work the next day and my coworkers were really impressed and thought it looked and smelled really good.

    • Jana @ Damn Delicious — August 18, 2019 @ 11:34 AM Reply

      This really makes for an impressive work lunch! Thanks for sharing, Monica!

  15. Laura — August 10, 2019 @ 5:15 AM Reply

    I love this recipe!!! Wondering if I could do it in a crockpot too?

    • Jana @ Damn Delicious — August 10, 2019 @ 8:34 AM Reply

      What a great idea! But unfortunately, without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out! 🙂

  16. SDR — June 15, 2019 @ 9:17 PM Reply

    So so so so good.

  17. Alex — April 5, 2019 @ 9:25 AM Reply

    Just made this and it was delicious! Easy to make, fast and authentic flavor.

  18. Anastasia — March 27, 2019 @ 7:07 AM Reply

    Incredible recipe ! Cooked it tonight and was so yum, can’t wait to cook it again. Used rice vermicelli cause couldn’t find noodles , but it didn’t ruin the whole thing 🙂

  19. Kristy — February 21, 2019 @ 7:47 PM Reply

    I bought a bunch of fresh veggies when I visited my Asian grocer to buy Mae ploy green curry (diacon radish, Asian spiniach, bok choy, Thai basil, baby carrots, King oyster mushrooms, white shimeji mushrooms, and zucchini squash). I added small portions of these in addition to the basic soup ingredients. I also substituted the chicken stock with an Asian chicken stock purchased at Aldi’s that is flavored for Tom Yum Broth with hints of ginger, lime juice, fish sauce and chilies under the brand of Fusia Asian Inspirations. I had read elsewhere that green curry compliments a variety of vegetables and meat allowing you to readily add or substitute. Even though I got a little carried away with veggie additions, I still needed a good recipe to use as the foundation and yours was ” damm delicious”! I know I will be eating this again.

  20. Colleen MacKay — December 3, 2018 @ 4:32 PM Reply

    Make this tonight and didn’t care for it. I’ve make the red one and we loved it!!

  21. Jane — July 28, 2018 @ 4:00 AM Reply

    Hi there, can I freeze this recipe please?

    • Chungah @ Damn Delicious — July 28, 2018 @ 3:48 PM Reply

      Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

      • Kim — March 23, 2020 @ 11:14 AM Reply

        How well does this last in the fridge if I made it ahead of time? Should I separate the noodles?

        • Michele — March 31, 2020 @ 10:05 AM Reply

          I kept the noodles separate when I made the red curry soup. It reheats very nice.

  22. Dee — July 26, 2018 @ 11:02 AM Reply

    This was so good! Who knew adding chicken stock and lime juice to green curry would make it so flavorful?! I used Mae Ploy green curry paste and added additional curry paste to suit my tastes. Thanks!

  23. Jazzara@tmzfood — April 14, 2018 @ 8:45 PM Reply

    This recipe is very unique i’ll have to give it a try never seen green curry before.

  24. Megan — April 7, 2018 @ 9:54 PM Reply

    This looks delicious, but I have the cilantro soap gene. Could I make this with a different herb (suggestions?) or just leave out the cilantro or would trying to omit it just ruin the recipe?

    • Chungah — April 8, 2018 @ 9:33 AM Reply

      You can omit.

  25. Carly — March 30, 2018 @ 3:26 PM Reply

    Do you think this would work well with other curry pastes? I currently have red, panang, and yellow in my pantry! LOL

    • Chungah — March 31, 2018 @ 5:47 AM Reply

      Yes, absolutely.

  26. Kim — March 27, 2018 @ 11:58 AM Reply

    I made this last night and ate the leftovers for lunch. OMG…soooo outrageously delicious.

    Thank you for this recipe.

  27. Sharon Knettell — March 22, 2018 @ 3:12 PM Reply

    Is it ok to use light coconut milk?

    • Chungah — March 22, 2018 @ 3:23 PM Reply

      Yes, absolutely.

  28. Albert Bevia — March 22, 2018 @ 7:27 AM Reply

    Mrs. Dao’s green curry sounds like something I would get hooked on too! Nothing better than being inspired to re-create a great dish, this chicken soup looks really good and loaded with a big punch of flavors, great post and recipe 🙂

  29. Jaclyn — March 21, 2018 @ 5:58 PM Reply

    This was amazing! My foodie husband and my two kids loved it! We added a little sambal on top too. Thank you for helping me provide restaurant quality meals to my family on busy weeknights. 🙂

  30. Karen — March 20, 2018 @ 7:02 PM Reply

    So delicious! Served this over white jasmine rice instead of noodles. I love spicy food and I did find this to be moderately spicy using Maesri brand green curry paste and reduced fat coconut milk (perhaps the full fat milk cuts the spice better?) Will definitely make again thank you!

  31. BlogtasticFood — March 20, 2018 @ 3:20 PM Reply

    This is making me so hungry!

  32. Bob Breen — March 20, 2018 @ 1:24 PM Reply

    Delicious! I made this last night. I cooked the chicken longer (10 minutes), but everything else exacta written. Definitely will be part of my regular meals. Thank you for sharing.

  33. Kristie — March 20, 2018 @ 10:37 AM Reply

    This looks awesome! How hot is green curry? I have some in the family that can’t do too much spice. I guess I could put it less of the green curry? Just not sure how much to add (or not add) to lower the spice level.

    • Chungah — March 20, 2018 @ 10:43 AM Reply

      It’s not too spicy at all! But as always, please add to taste to suit your family’s preferences.

    • Tammy — March 23, 2018 @ 6:53 PM Reply

      I made this tonight with the recipe suggested amount of Mae Ploy Green Curry paste and it was so spicy as to be inedible. I don’t have experience with green curry, but if you don’t want it too spicy for the average (or even spicier than average) person, I would add maybe 1/3 to begin with and go from there.

      • Stephanie — April 3, 2018 @ 9:36 PM Reply

        Mae Ploy is my favorite brand (I get it from the Asian grocery store)-but it is WAY more potent than the grocery store Thai Kitchen brand. When I make curry for me, I use 1 Tbs Mae Ploy paste for a pot that serves 4–its got kick but not scary hot.

  34. Lor — March 20, 2018 @ 9:51 AM Reply

    Do you have the nutritional information for this?

    • Chungah — March 20, 2018 @ 10:08 AM Reply

      Lor, nutritional information is actually provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  35. Sobia — March 20, 2018 @ 3:10 AM Reply

    This looks so good, do you think I can have this with white rice instead of rice noodles?

    • Chungah — March 20, 2018 @ 9:48 AM Reply

      Yes, absolutely!

  36. Ali — March 19, 2018 @ 6:52 PM Reply

    How well would leftovers keep?

    • Chungah — March 20, 2018 @ 9:48 AM Reply

      I would omit the rice noodles (or at least keep it separate) for the leftovers. Hope that helps!

  37. Gina — March 19, 2018 @ 10:24 AM Reply

    This looks amazing! Is there a specific green curry paste that you recommend?

    • Chungah — March 19, 2018 @ 11:08 AM Reply

      I don’t really have a preferred brand, to be honest. I typically use what my grocery store carries at the time.

    • Barb — June 14, 2018 @ 7:05 AM Reply

      Yes! Mae ploy only!!! In your asian stores).

  38. sabrina — March 18, 2018 @ 1:28 PM Reply

    great dish, a good Sunday night dinner option, thank you for this!

Thai Green Curry Chicken Soup - Damn Delicious (2024)
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