Curry Chicken Noodle Soup Recipe
Filled with fragrant curry, juicy chicken, and rice noodles, this Curry Chicken Noodle Soup is ready in 40 minutes and layered with coconut milk and fresh herbs.
Servings: 6 servings
Calories: 640kcal
Equipment
Ingredients
- 2 tbsp olive oil OR vegetable oil
- 1 lb boneless skinless chicken thighs slice thin and cut into small pieces
- 1 carrot peeled and sliced
- 1 small zucchini peeled, quartered and chopped
- 1/2 yellow onion minced
- 1 small shallot minced
- 1 tbsp minced ginger
- 1 tablespoon cilantro stems minced, (the light green part)
- 4 cloves garlic minced
- 1 tsp red chili paste
- 3 tablespoons Thai curry powder or red curry paste
- 1 tsp kosher sea salt
- 1/2 teaspoon paprika
- 1/4 tsp ground tumeric
- 4 cup low-sodium chicken broth
- 3 cup canned unsweetened coconut milk full-fat
- 1/2 cup half and half
- 1 tbsp fish sauce
- 1 1/2 tbsp brown sugar
- 6 tbsp Thai basil or kaffir lime
- 8 oz rice noodles dried thin, broken into three chunks*
- 2 tbsp cilantro chopped
- 2 green onions chopped
- lime wedges for serving
Instructions
- In a large stock pot or Dutch oven set over medium heat, add the oil. When the oil is hot, add the chicken and cook until browned, about 8 minutes. Transfer the chicken to a paper towel-lined plate.
- Add the carrot, zucchini, onion, shallot, ginger, and cilantro stems. Cook until soft, about 6–8 minutes. Add the garlic, chili paste, curry powder or paste, salt, paprika, and turmeric. Stir to combine, then cook for 1 minute or until fragrant. Whisk in the chicken broth, coconut milk, half-and-half, fish sauce, brown sugar, and basil or lime leaves. Add the chicken, bring to a boil, then reduce heat and simmer for 10 minutes.
- Meanwhile, cook the noodles according to the package directions. Rinse, drain, and add to the soup. Remove the soup from the heat, and serve with chopped cilantro, chopped green onions, and lime wedges.
Notes
*Breaking the noodles makes them easier to eat. They usually come in a rectangular block. Snap them into thirds before adding to the hot water.
Let the soup cool completely before transferring it to an airtight container. STORE Curried Chicken Noodle Soup leftovers in the fridge for up to 4 days. The noodles may continue to absorb liquid, so you can add a splash of chicken broth or water when reheating to loosen it up. To FREEZE, leave out the noodles and add them fresh when serving.
Freeze the soup base (without noodles) for up to 2 months in a freezer-safe container. REHEAT gently over medium heat on the stovetop or microwave in short intervals, stirring in between.
Nutrition
Serving: 6serving | Calories: 640kcal | Carbohydrates: 50g | Protein: 24g | Fat: 40g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 850mg | Potassium: 884mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2100IU | Vitamin C: 11mg | Calcium: 100mg | Iron: 5mg
