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    Coconut Curry Chicken Noodle Soup

    clock-icon25 minutes
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    Pixicook editorial team

    A fragrant and spicy coconut curry chicken noodle soup infused with aromatic herbs and spices, perfect for a comforting meal.

    Ingredients for Coconut Curry Chicken Noodle Soup

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Small Onion, minced

    each

    Substitute chevron-down

    Ginger, minced

    as needed

    Substitute chevron-down

    Lemongrass, minced

    as needed

    Substitute chevron-down

    Garlic, minced

    as needed

    Substitute chevron-down

    Dark Red Chili Paste

    teaspoons

    Substitute chevron-down

    Boneless Skinless Chicken Thigh Or Breast, thinly sliced

    as needed

    Substitute chevron-down

    Curry Powder

    tablespoons

    Substitute chevron-down

    Paprika

    teaspoons

    Substitute chevron-down

    Unsweetened Coconut Milk

    0 cans

    Substitute chevron-down

    Half-and-Half

    cups

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Turmeric Powder

    teaspoons

    Fish Sauce

    tablespoons

    Substitute chevron-down

    Sugar

    tablespoons

    Substitute chevron-down

    Makrut Lime Leaves

    each

    Substitute chevron-down

    Rice Noodles, prepared according to package directions

    as needed

    Substitute chevron-down

    Bean sprouts, fresh

    0 handfuls

    Substitute chevron-down

    Cilantro, chopped

    as needed

    Substitute chevron-down

    Scallions, thinly sliced

    as needed

    Substitute chevron-down

    Fried Shallots, crispy

    as needed

    Substitute chevron-down

    Lime

    0 quarters

    Substitute chevron-down

    Sambal

    as needed

    Substitute chevron-down

    How to Make Coconut Curry Chicken Noodle Soup

    1. Sauté Aromatics

    Heat two tablespoons of vegetable oil in a medium pot over medium heat. Add minced small onion, ginger, and lemongrass to the pot, stirring occasionally until the onion turns translucent and the kitchen smells of ginger and lemongrass, about 10 minutes.

    2. Add Garlic and Chili Paste

    Add minced garlic and a teaspoon of dark red chili paste to the pot, stirring for a moment to prevent burning and until the garlic is fragrant.

    3. Cook Chicken

    Increase the heat slightly and add thinly sliced boneless, skinless chicken thigh or breast, stirring frequently for about a minute until the chicken is no longer pink on the outside.

    4. Season with Spices

    Sprinkle in three tablespoons of curry powder and half a teaspoon of paprika, stirring thoroughly to coat the chicken and toast the spices slightly.

    5. Add Liquids and Simmer

    Pour in a can of unsweetened coconut milk, half a cup of half-and-half, and four cups of chicken stock. Add a quarter teaspoon of ground turmeric, two tablespoons of fish sauce, and a tablespoon of sugar. If available, add about 12 makrut lime leaves and let the soup simmer for about 7 minutes or until the chicken is cooked through.

    6. Prepare Rice Noodles

    While the broth is simmering, prepare the rice noodles separately according to the package directions until just tender, then drain and set aside.

    7. Adjust Seasoning and Serve

    Taste the broth and adjust the seasoning with salt and more sugar if necessary. Place a portion of the cooked rice noodles into individual soup bowls, ladle the hot coconut curry chicken broth over the noodles, and add a handful of fresh bean sprouts, chopped cilantro, thinly sliced scallions, and crispy fried shallots. Serve with lime quarters and sambal on the side.


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