Kayla Itsines’ Thai Green Curry Chicken Soup Recipe

We’ve recently dropped a few of the YogaFokus trainer’s favourite recipes in the Food section of the YogaFokus app, with delicious breakfast ideas from Katie Martin and Ruba Ali, some of Kelsey Wells’ go-to lunches and snacks, and some of Kayla Itsines and Britany Martin’s most-loved dinner options. 

Among them? This delicious Thai Green Chicken Curry Soup that you can get from your benchtop to table in just 30 minutes. If you’re after an easy weeknight dinner to whip up after a busy day, you can’t go past this recipe that Kayla has on high rotation.

Kayla’s Thai Green Chicken Curry Soup Recipe

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 1 (if you’re cooking for more than one person, simply adjust the ingredient portions to suit your needs!) 

Ingredients

• 100g chicken breast, sliced

• 1 sp olive oil (5ml)

• ¼ small onion, finely chopped (30g)

• ½ tsp grated fresh ginger (3g)

• 1 small garlic clove, minced (3g)

• 1 tbsp Thai green curry paste (20g)

• 1 cup light coconut milk (240ml)

• ½ cup salt reduced chicken stock (120ml)

• ½ tsp salt reduced soy sauce (or sub with Tamari to make this dish gluten free), (2.5ml)

• ½ tsp fresh lime juice (2.5ml)

• ½ tsp brown sugar (2.5g)

• 30g rice vermicelli noodles 

• Sea salt, to taste

• Ground black pepper, to taste

• ¼ long red chilli, sliced (5g) (optional)

• Optional coriander to garnish

Method

1. In a medium pot, heat the olive oil over medium heat.

2. Add the onion, ginger, and garlic and sauté for about 2 minutes until fragrant and softened, stirring often.

3. Add the sliced chicken breast and cook for about 3-4 minutes, until lightly browned and cooked through.

4. Stir in the green curry paste and cook for about 1 minute, allowing the paste to coat the chicken.

5. Pour in the coconut milk, chicken stock, soy sauce, lime juice, and brown sugar. Mix well to combine and bring to a simmer. Cook for about 5-7 minutes, covered. Season with salt and pepper to taste.

6. While the soup is simmering, cook the vermicelli noodles according to package instructions. Set aside.

7. To serve, add the cooked vermicelli noodles to a serving bowl and top with the Thai green curry soup. Top with the sliced chilli, extra lime juice and coriander, if desired.

You can find this recipe and other trainer classics in the Trainer Favourites collection under the Food section of the app. And if you love it, don’t forget to add it to your favourites.