Soups and stews · Thai · 25 min
Thai Green Curry Soup with Chicken, Noodles, Mushrooms & Green Beans
- 25 min
- 2–6 servings
- 685 kcal / serving
A light Thai green curry soup with shredded chicken, mushrooms, and green beans in a coconut broth. The noodles soak up the curry and the lime brightness keeps it fresh for a quick weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 32 fl ozchicken or vegetable broth
- ½ lbgreen beans
- ½lime
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
- 1 (8 oz) pkgsliced white mushrooms
- 30 mlThai curry paste, green
- limes
From the pantry: flat rice (pad thai) noodles, salt, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · ladle · measuring cups · measuring spoons · medium saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ lbgreen beans
- ½lime
- 1 (8 oz) pkgsliced white mushrooms
- limes
Meat & seafood
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
Pantry & dry goods
- 32 fl ozchicken or vegetable broth
Sauces, oils & condiments
- 30 mlThai curry paste, green
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 32 fl oz | 64 fl oz | 96 fl oz |
| green beans | ½ lb | 1 lb | 1 ½ lb |
| lime | ½ | 1 | |
| rotisserie chicken, white and dark meat | ½ (30 oz) whole chicken | 1 (30 oz) whole chicken | 1 ½ (30 oz) whole chicken |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
| Thai curry paste, green | 30 ml | ¼ cup | 90 ml |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a medium saucepan over medium heat and warm a small amount of coconut oil.
- Add mushrooms, green curry paste, and a pinch of salt; cook, stirring, until the mushrooms start to soften, about 1–2 minutes.
- Pour in the broth and stir to combine; cover the pot and bring to a boil over high heat.
- While the soup comes to a boil, remove the chicken meat from the bones and skin, then shred it into bite-sized pieces.
- When the soup boils, uncover and add the shredded chicken and the rice noodles; stir to distribute, reduce heat to medium, and simmer until the noodles are nearly tender, about 8 minutes.
- Wash and trim the green beans, then cut them into 1-inch pieces on a clean cutting board.
- When the noodles are nearly done, add the green beans and cook until both noodles and beans are tender, 2–3 minutes more.
- Juice the limes into the soup, stir well, and remove from heat.
- Ladle the soup into bowls and serve hot.
Two tips
- Prep the chicken ahead: shred the rotisserie chicken while the broth heats to speed up dinner time.
- Finish with a squeeze of lime at the table for extra brightness, or store leftovers in the fridge for up to 2 days.
Nutrition per serving
- Calories
- 685 kcal
- Protein
- 56 g
- Carbs
- 79 g
- Fat
- 18 g
- Fiber
- 6 g
- Sodium
- 1483 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.