How to Make Thai Style Green Curry with Chicken and Noodles

A Note From feedfeed

It doesn’t get much cozier than this easy Green Curry Noodle Soup. No need to buy a lackluster curry paste from the store, make a fresh one at home with the Calphalon ActiveSense™ Blender!

The New ActiveSense Technology senses the load of the ingredients and accurately adjusts the speed, blade direction, and blending time while taking into account the pre-set options for precise results every time. This blender doesn't need you!

Prep time 30mins
Cook time 30mins
Serves or Makes: 4

Recipe Card

For the Green Curry Paste:


  • 2 packed cups fresh cilantro stems and leaves, rinsed
  • 1 cup packed fresh basil
  • 1 jalapeño, roughly chopped
  • 1 (2 inch) piece ginger, peeled and minced
  • 1 stalk lemongrass, tender inner bulb only, roughly chopped
  • 1 teaspoon brown sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin

For the Soup:


  • 2 tablespoons coconut oil
  • 2 32-ounce cartons chicken stock
  • Kosher salt, as needed
  • Black peppercorns, freshly ground, to taste
  • 1 pound boneless skinless chicken breast
  • 1 cup canned coconut milk
  • 8 ounces cooked according to package directions flat rice noodles
  • Fresh basil, optional, for garnish
  • Fresh cilantro, optional, for garnish
  • 5 radishes, thinly sliced, for garnish
  • 1/4 red onion, thinly sliced, for garnish
  • 1 red chili, thinly sliced for garnish
  • 1 lime, cut into wedges


  • Step 1

    Add all ingredients for the Green Curry paste to the Calphalon ActiveSense™ Blender and set to ‘Salsa,’ thickness chunky. Process until mixture resembles a coarse paste.

  • Step 2

    Add coconut oil to a large stock pot. Once melted, add all of the green curry paste and cook for 4 minutes. Add chicken stock and bring to a boil. Season to taste with salt and pepper.

  • Step 3

    Once chicken stock reaches a boil, add chicken and reduce heat to a simmer. Cook for 20 minutes, or until the chicken is cooked through. Remove chicken from broth and shred with two forks.

  • Step 4

    Add coconut milk to the chicken broth, and bring to a simmer. Return shredded chicken back to the pot and let cook for 5 minutes.

  • Step 5

    Serve the soup over cooked rice noodles garnished with basil, cilantro, radishes, red onion, red chili and lime.