The most popular Thai green curry is now available at home in the form of the coziest and most comforting chicken soup! This soup is easy to prepare with readily available ingredients. It’s loaded with chicken, Ginger, coconut, snow peas, and lime juice.

I don’t even know if it was crack or not, but we requested her green curry night after night until we left.

When we arrived at the next villa, Mrs. Dao’s green curry was nowhere near as good.

It would be nice to say that this is her recipe.

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


  • 4 ounces rice noodles
  • Canola oil, one tablespoon
  • Cut into 1-inch pieces 1 1/2 pounds of skinless, boneless chicken thighs
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Three cloves garlic, minced
  • One onion, diced
  • Green curry paste, three tablespoons
  • Freshly grated Ginger, 1 Tablespoon
  • 2 1/2 cups chicken stock
  • Can of coconut milk, 1 13.5 oz
  • Snow peas sliced into 3 cups
  • Green onions thinly sliced
  • Fresh cilantro leaves chopped to 1/4 cup
  • Freshly squeezed lime juice, two tablespoons


  • Prepare rice noodles as directed on the package.
  • Heat the canola oil over medium heat in a large Dutch oven or stockpot. To taste, season chicken with salt and black pepper. Add the chicken, onion, and garlic to the stockpot and cook until golden brown, about 3 to 5 minutes.
  • Stir in Ginger and green curry paste until fragrant (about 1 minute).
  • Stir in coconut milk and chicken stock. Bring to a rolling boil, reduce heat, and simmer, uncovered and stirring occasionally, for 10-15 minutes.
  • Add snow peas and green onions. Season with lime juice, salt, and pepper to taste.
  • Serve immediately with rice noodles.

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