Chicken Green Curry Soup

This gluten-free, dairy-free soup is one of my families very favorite.  I like to make it on a cold Sunday because it takes some time, but it is so worth it!  The mix of flavors along with rice noodles and chicken is sure to leave you with warm soup belly.


  • 2-3 lbs bonesless, skinless chicken thighs (look, you can use chicken breasts but they try out easily and I don’t like that kind of stress in my life)
  • 2-3 stalks of lemon grass, sliced long way so you can get the yummy flavor inside
  • fresh ginger, cubed
  • 15 – 20 cloves of garlic
  • crushed red pepper flakes
  • 1/2 cup rice wine vinegar
  • 1 – 2 cups white wine, cooking or otherwise
  • 3 boxes of chicken broth
  • rice noodles
  • salt and pepper to taste, because everyone salt and peppers to taste

Using a dutch oven or large stock pot, heat over medium heat, add whatever oil you have on hand (I don’t judge).  Add chicken, cover, and lower heat.  Cook until the chicken is done, mine takes about 30 – 40 minutes, but I don’t know if altitude impacts that.  Once the chicken is done remove from the pan and set aside to cool.

Turn the heat back up to medium and add the lemon grass, ginger, garlic, and red pepper flakes to the fat drippings in the pan and cook until fragrant.  Deglaze the pan with the rice wine vinegar, cooking off most of the vinegar.  Again, deglaze the pan with the white wine and reduce by half.  Add broth, bring to a boil, and reduce to a low simmer.  Allow to cook for at least 45 minutes, but up to a couple of hours, checking periodically and adding more broth as needed.

When the chicken has cooled enough to handle chop in to bite-size pieces and add back to your simmering broth (again, the beauty of chicken thighs not drying out) (also, I feed my dogs the fat bits I trim off at this point, this has nothing to do with anything other than I hate to waste and they loves the fat bits)

When you’re ready to eat, bring the heat back up to medium, and fish out the lemon grass and ginger chunks.  Throw your rice noodles in and cook until done.

I love to eat mine with red pepper paste for heat, but Sis cannot stand spicy food so I don’t add it to the big pot.

Oh, and salt and pepper to taste.

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