Friday, March 2, 2012

Thai Green Curry Soup

Matt and I absolutely love this recipe. We made it three times last week alone. It’s not very spicy (that’s one of the perks of making Thai food at home, you can control the spicy level), but it has so much flavor. On top of that it is healthy. Now it isn’t quite as cheap as Red Lentil soup, but it is so worth every penny.

(Macey’s does carry everything you need for this recipe, but you’ll end up paying a lot more. We usually go to Chao’s (the Asian Market on University Ave.) to pick everything up. It saves us about $3 per batch.)

Thai Green Curry Chicken soup 
(Adapted from )

$1.42  1 chicken thigh
    .15  Vegetable or olive oil
    .39  1 onion, sliced in moons
    .14  1 thing of ginger the size of the top part of your thumb, finely minced
    .05  2 clove garlic, minced
  2.19  1 c sliced mushrooms
    .79  1 red bell pepper, cut into 2 to 3-inch thin slices
    .34  3 Tbsp. green curry paste
           6 cups water
    .33  3 bouillon cubes
    .74  1/2 can coconut milk
    .63  Handful of uncooked Pad Thai Rice Noodles aka rice noodles (I use half a bag)
    .50  Lime Juice

Serves: 6 ($1.27 per serving)

Calories per serving: 248

(Again, I’m assuming you have bouillon cubes, and I’m also assuming you have half a can of coconut milk, a full can is $1.47 at Maceys. Curry Paste is $3 at Chao’s for a cup of the stuff, and the noodle package is $1.26.)

1 Tbsp Thai chili sauce or Sriracha sauce
2-3 Tbsp. fish sauce
Cilanto or green onions garnish

How to do it

1. Saute onion in a pot until a bit soft. Cut everything else while it is cooking.

2. Add garlic, ginger and curry paste. Stir everything in curry paste before adding mushrooms and bell peppers, then stir everything up again.

3. After about 2 min of sauteing the veggies in the pot, add water, bullion cubes, and chicken. Then bring to a boil.

4. Boil for 6 min and then start shredding chicken.(You can shred it in the pot or out of the pot or just cut it up in little pieces. It doesn't really matter.)

5. After chicken is cooked, add coconut milk and rice noodles, then reduce heat to a simmer. (I usually put the lid on.)

6. In the bowls, add fish sauce, lime juice, and anything else that you want in that you haven't already added. Taste test soup before pouring in bowls.

7. Eat and get more.



  1. YUM! I'm going to try it this week. I bet Howie will love it. We're into curry stuff- Howard served his mission in India. A soup will be nice for a change. Thanks!

  2. This is my favorite. You should make it.