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Thai Green Curry Chicken Vermicelli Bowls
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4.75 from 8 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
Keyword: green curry, soup jars
Servings: 4 servings
Calories: 382kcal
Author: Taylor Stinson

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!

Nutrition

Calories: 382kcal | Carbohydrates: 56g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1374mg | Potassium: 654mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5601IU | Vitamin C: 66mg | Calcium: 71mg | Iron: 2mg