Thai Green Curry Chicken Vermicelli Bowls
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5 from 3 votes

Thai Green Curry Chicken Vermicelli Bowls

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: International
Servings: 4 bowls


  • 2 chicken breasts, shredded or diced
  • 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
  • 2 cans coconut milk
  • 4 cups chicken broth
  • 1 tsp lime juice
  • 3/4 tsp salt
  • 1/2 cup matchstick carrots
  • 1 red pepper, diced
  • 2 cups cooked vermicelli noodles
  • 1/2 cup red cabbage, thinly sliced
  • 1/2 cup chopped peanuts
  • 1/2 cup cilantro, finely chopped
  • 2 red chilies, thinly sliced

Homemade Green Curry Paste

  • 1 tsp cumin
  • 1/4 tsp nutmeg
  • 2 tsp coriander
  • 1/3 cup fresh green chilies, sliced
  • 5 garlic cloves, minced
  • 1 inch piece ginger, minced
  • 4 shallots, sliced
  • 1 tsp lime juice
  • 1/2 stalk lemongrass, sliced
  • 2 tbsp olive oil or coconut oil
  • 1/4 cup cilantro
  • 1/4 cup basil


  • Cook vermicelli noodles according to package directions in a large pot of boiling water. Drain, remove vermicelli and set aside.
  • In the same pot, heat olive oil over med-high heat. Add chicken (whether fresh or leftover shredded) and saute for 2-3 minutes. 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 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!