Thai Curry Chicken Noodle Soup

By zhanghengshuo

4 Person

25 Minutes

389 Calories

Warm, fragrant, and slurp-able. If slurp-able is a thing, then this bowl of curry noodle soup is it. And all wrapped up in a dinner package that takes less than 30 minutes. This curry noodle soup is just an outline. It’s a foundation for a Thai-inspired meal that you can customize any way you like. Change up the protein – use tofu if you’d like it vegetarian. Toss in some veggies you need to use up – just about any will do! Change up the noodles to try something new.

Ingredients

Sliced chili peppers, green onions, or cilantro, for serving
2 tsp. Lime juice
1 tbsp. Fish sauce
1 pound Chicken breast, boneless and skinless, chopped
1 1/2 cups Chicken stock
1 cup Coconut milk
1 tbsp. Oil
1/2 tsp. Salt
1/2 tsp. Ground turmeric
1 tsp. Ground coriander
1 tsp. Fresh ginger, grated
1 clove Garlic, chopped
1 tbsp. Red curry paste
6 oz. Rice stick noodles

Method

01

Cook noodles: according to package directions. (Note: Many rice noodles just need to be soaked in boiling water. The length of time will vary depending on how thick they are.)
02

Make soup base: Combine curry paste, garlic, ginger, ground coriander, ground turmeric, and salt. Heat a wok over medium-high heat.
03

Add oil and then soup base. Cook for 2 minutes until fragrant. Add coconut milk and bring to a simmer. Stir in stock and chicken and reduce heat to low-medium so the soup is barely simmering. Simmer until chicken is cooked through, 8 to 10 minutes.
04

Remove soup from heat and stir in fish sauce and lime juice. Taste and season with a pinch of salt, if needed.
05

Divide cooked noodles between serving bowls. Ladle soup and chicken over noodles. Serve with chilis, sliced green onions, or cilantro on top if you'd like.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Thai Curry Chicken Noodle Soup

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 389 Kcal
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Sliced chili peppers, green onions, or cilantro, for serving

2 tsp. Lime juice

1 tbsp. Fish sauce

1 pound Chicken breast, boneless and skinless, chopped

1 1/2 cups Chicken stock

1 cup Coconut milk

1 tbsp. Oil

1/2 tsp. Salt

1/2 tsp. Ground turmeric

1 tsp. Ground coriander

1 tsp. Fresh ginger, grated

1 clove Garlic, chopped

1 tbsp. Red curry paste

6 oz. Rice stick noodles

03 Method

Step 1

Cook noodles: according to package directions. (Note: Many rice noodles just need to be soaked in boiling water. The length of time will vary depending on how thick they are.)

Step 2

Make soup base: Combine curry paste, garlic, ginger, ground coriander, ground turmeric, and salt. Heat a wok over medium-high heat.

Step 3

Add oil and then soup base. Cook for 2 minutes until fragrant. Add coconut milk and bring to a simmer. Stir in stock and chicken and reduce heat to low-medium so the soup is barely simmering. Simmer until chicken is cooked through, 8 to 10 minutes.

Step 4

Remove soup from heat and stir in fish sauce and lime juice. Taste and season with a pinch of salt, if needed.

Step 5

Divide cooked noodles between serving bowls. Ladle soup and chicken over noodles. Serve with chilis, sliced green onions, or cilantro on top if you'd like.

04 Author