1 tablespoon olive oil

1 extra fat shallot, finely diced

¼–½  cup green curry paste  

4 cups chicken broth 

4 inch stock of lemongrass, smashed

8 ounces cooked chicken breast, shredded (I used rotisserie chicken) 

1/2 packed soft tofu, cut into small cubes

1 small package mushrooms, sliced 

1/2 cup snap peas

8 ounces broccolini – cut in half lengthwise

2 (13.5 oz) can coconut milk

2 teaspoons coriander 

2 cloves finely chopped garlic 

2 teaspoons ginger paste 

Juice and zest from half a lime

¼–½  cup basil leaves (packed)

1/2 Serrano sliced into thin slices 


4-6 ounces dry rice noodles, cooked according to directions on package.

Garnish with bean sprouts, lime wedges, broccolini, scallions, Serrano, red pepper flakes, cilantro and fresh basil

Instructions  Heat oil in a medium pot, over medium heat and sauté the shallot and garlic until golden and fragrant. Add the curry paste and cook 1-2 minutes. Add the broth and bring it to a simmer. Add ginger, lemongrass and coriander. Add the broccolini and chicken (if using) and simmer until the broccoli is just tender and bright green. Stir in the coconut milk and if using tofu, add this now. Add the lime juice and zest. Add the mushrooms and snap peas. Turn heat to low. To brighten up the soup -Place 1 cup of the coconut broth into a blender with handful of fresh basil, cilantro and 2 Serrano peppers de seeded and blend well until until bright green. When you are ready to serve the soup, heat the soup up and pour the basil broth mixture into the broth, simmer briefly(no longer than 30 seconds) and turn the heat off ( to preserve the vibrant green color)   Taste and adjust lime, salt and heat. Feel free to add more green chili paste to taste. You want a slightly salty broth knowing it will mellow substantially when poured over the noodles. Divide the noodles among 3-4 bowls. Pour the flavorful broth overtop. Garnish with toppings and enjoy!

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