Lao Curry Noodle Soup with Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant coconut curry broth simmered with tender chicken and rice noodles, enhanced with lemongrass and kaffir lime. Served with fresh bean sprouts and herbs for a complete, comforting meal. This Asian recipe, ready in about 35 minutes, pairs Chicken thighs, Coconut milk, Chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Laotian cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Dice 200g boneless chicken thighs into 1/2-inch cubes. Mince 1 stalk lemongrass and set aside.
  2. Step 2: In a pot, combine 200g diced chicken, 400ml coconut milk, 1 cup chicken broth, 2 tbsp green curry paste, minced lemongrass, and 3 kaffir lime leaves. Bring to a gentle simmer over medium heat.
  3. Step 3: Cover and simmer for 15 minutes until chicken is tender and cooked through.
  4. Step 4: Cook 100g rice noodles according to package directions until al dente. Drain and set aside.
  5. Step 5: Remove kaffir lime leaves from soup. Add 1/2 cup bean sprouts and simmer for 2 minutes.
  6. Step 6: Divide cooked rice noodles between two bowls. Ladle hot soup over noodles. Top with 1/4 cup chopped cilantro and 1/4 cup chopped Thai basil. Serve immediately.

Related recipes