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Thai Green Curry Chicken Soup


Image Credit: Cooking Light


Loaded with fiber-rich snow peas, creamy coconut milk and shirataki noodles, this hearty green curry soup will fill you up without making you feel overly stuffed. This recipe was adapted to reduce carbohydrates and fat, boost fiber and maintain protein.


  • 8 oz shirataki noodles or “Healthy Noodle”

  • 2 (1-in.) pieces peeled fresh ginger, divided

  • canola oil or olive oil spray

  • 2 tsp minced garlic  

  • 2 TB green curry paste

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

  • 2 C unsalted chicken stock

  • ¾ cup water, divided

  • 2 TB fresh lime juice

  • 3/4 cup canned light coconut milk

  • 1 c unsweetened coconut milk (in a carton)

  • ¼ c fresh cilantro stems, 1/4 cup (optional)

  • 10 oz fresh snow peas, diagonally sliced

  • Lime wedges

Rinse shirataki/healthy noodles thoroughly in a fine mesh sieve, in cool water.  Allow to drain.

Mince 1 piece of ginger to equal about 2 teaspoons. Heat cooking spray gently in a Dutch oven or large pot over medium heat. Add minced ginger and garlic; sauté 1 minute. Stir in curry paste; cook 1 minute.

Add chicken; cook 3 minutes, stirring occasionally. Add remaining piece of ginger (keep it whole), stock, 1/2 cup water, juice, coconut milk, and cilantro stems; bring to a simmer, and cook 10 minutes.

Discard ginger piece. Stir in peas and noodles, and up to ¼ cup additional water if desired.  Cook 3-5 minutes or until noodles and broth are heated through.

Optional: Top with cilantro sprigs; serve with lime wedges.

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