These Thai Green Curry Chicken Vermicelli Bowls are a delicious, spicy noodle soup – flavoured with peanut butter and coconut milk, you'll love this elevated weeknight dinner idea!
How to make this recipe
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Cook vermicelli noodles according to package directions in a large pot of boiling water. Drain, remove vermicelli and set aside.
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Meanwhile, add all ingredients under the homemade curry paste heading to a blender, food processor or Magic Bullet and combine until smooth.
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In the same pot as you cooked the noodles, heat olive oil over med-high heat. Add chicken (whether raw & diced or leftover shredded) and saute until browned and mostly cooked.
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Add garlic, ginger, curry paste and peanut butter. Saute another 1-2 minutes. Add coconut milk and chicken broth, bringing mixture to a boil and then simmering for 10 minutes.
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Add lime juice, salt, carrots and red pepper. Cook for 2 min. Add vermicelli noodles back in and mix well. Serve in large bowls, then top with shredded red cabbage, chopped peanuts, cilantro and red chilies. Serve and enjoy!
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This recipe can also be packed as leftovers in large mason jars – they'll be good up to 3 days in the fridge!
Ingredients and substitutions
- Vermicelli Noodles – You will want to use vermicelli noodles for this recipe but if you're in a pinch, you can switch them out for rice noodles.
- Chicken Breasts – Shredded chicken can be used in place of chicken breasts
- Garlic – Feel free to use fresh garlic or minced jarred garlic
- Ginger – If you don't have fresh, grated ginger then you can use dried ginger
- Green curry paste (store bought or use recipe below)
- Peanut butter – Sunflower butter or an alternative nut butter can be used if you have a peanut allergy
- Coconut milk – You will want to use coconut milk for an authentic taste of this dish
- Chicken broth – Vegetable broth is a suitable substitute in this recipe.
- Lime juice
- Salt
- Carrots – If you're in a pinch or do not enjoy this ingredient, you can leave it out.
- Red pepper – See note above for carrots.
- Red cabbage –See note above for carrots.
- Chopped peanuts – Chopped peanuts are used as a garnish for this dish and can be replaced with sesame seeds or other nuts.
- Cilantro – Cilantro isn't always a fan favourite garnish. If this is the case for you, you can leave it our or replace it with parsley or basil.
- Red chili pepper – Red chili pepper is a great way to add heat to your dish. Feel free to alter the amount or leave out completely if your spice tolerance is low.
Homemade Green Curry Paste
- Fresh green chillies
- Cilantro
- Shallots – You can swap out the shallots for green onion, red onion or sweet onion
- Lemongrass – This will be a required ingredient but you can use fresh lemongrass or lemongrass paste if you're in a pinch.
- Garlic – Fresh garlic minced or jarred minced garlic will work fine here.
- Ginger – Fresh ginger is recommended but you can also use jarred ginger or ginger paste.
- Olive oil – Any neutral oil such as vegetable oil, peanut oil or sunflower oil can be used in place of olive oil.
- Coriander
- Cumin
Where to find green curry
If you're looking to purchase a green curry paste at your local grocery store, your best bet is in the “International Foods” aisle or section. An array of curry pastes and mixes will be closer to the Asian and Indian food products in this aisle.
Storing and reheating
To carry this meal over for lunch the next day store it in to a container in the fridge after you've let it cool down to room temperature. My favourite tip: if you're on the move is to keep the noodle soup in a mason jar. It's the easiest way to travel with your noodle soups. Your meal will last in the fridge up to three days, making it a great and easy meal prep option.
When you're ready to enjoy your noodle soup, put it in the microwave for 1-2 minutes or warm up on the stovetop until warm.
Freezing this meal
This dish is freezer-friendly if you'd like to extend the life of this meal for a later date! To freeze this dish, cook all elements except for the vermicelli noodles in an airtight container. Since vermicelli noodles are quick and easy to make, you can boil your noodles once you're warming up your broth and are ready to enjoy your meal.
Another option is to freeze your cooked vermicelli noodles separately from your noodle broth. When you're ready to enjoy your meal, warm up both dishes together on the stovetop or in the microwave.
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More noodle soups to enjoy
If you're looking for more delicious noodle soups you can meal prep, check out these recipes!
- Spiralized zucchini chicken noodle soup jars
- Soba noodle broth bowls {Panera Copycat}
- Mason jar instant noodles
Meal prep tools
- These are the mason jars I use to store my noodle soups.
- These are the vermicelli noodles I buy.
- And of course I get all my free-range chicken breasts from Butcher Box!
Thai Green Curry Chicken Vermicelli Bowls
Ingredients
- 1/2 lb vermicelli noodles
- 1/2 lb chicken breasts, diced can use 1 cup cooked shredded chicken too
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 3 tbsp homemade or storebought green curry paste (optional recipe follows for homemade)
- 2 tbsp peanut butter
- 1 (400mL) can coconut milk
- 4 cups chicken broth
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/2 cup matchstick carrots
- 1 red pepper, diced
- 1/2 cup red cabbage, thinly sliced
- 1 tbsp chopped peanuts
- 1/2 cup cilantro, finely chopped
- 1 red chili pepper, thinly sliced
Homemade Green Curry Paste
- 1/3 cup fresh green chilies, sliced
- 1/4 cup cilantro
- 4 shallots, sliced
- 1/2 stalk lemongrass, sliced
- 5 garlic cloves, minced
- 1 inch piece ginger, minced
- 2 tbsp olive oil or coconut oil
- 2 tsp coriander
- 1 tsp cumin
Instructions
- Cook vermicelli noodles according to package directions in a large pot of boiling water. Drain, remove vermicelli and set aside.
- Meanwhile, add all ingredients under the homemade curry paste heading to a blender, food processor or Magic Bullet and combine until smooth.
- In the same pot as you cooked the noodles, heat olive oil over med-high heat. Add chicken (whether raw & diced or leftover shredded) and saute until browned and mostly cooked.
- Add garlic, ginger, curry paste and peanut butter. Saute another 1-2 minutes. Add coconut milk and chicken broth, bringing mixture to a boil and then simmering for 10 minutes.
- Add lime juice, salt, carrots and red pepper. Cook for 2 min. Add vermicelli noodles back in and mix well. Serve in large bowls, then top with shredded red cabbage, chopped peanuts, cilantro and red chilies. Serve and enjoy!
- This recipe can also be packed as leftovers in large mason jars – they'll be good up to 3 days in the fridge!
Comments & Reviews
Debby Gwyllt-smith says
Hi your recipe sounds great. I was just wondering you list the ingredients for the homemade curry paste but not the instructions of how to make it. Am I missing that somewhere? I’m assuming you must just put it in a blender. How long does it last in the fridge. Would really love to make it. I enjoy doing everything from scratch most of the time. Thank you
Taylor Stinson says
Hi Debby – this is one of my older recipes that is slated for an update later this year. You do mix all those ingredients together in a blender or food processor. I have updated the recipe card to reflect this. Sorry for any confusion!